Just as appetites are growing for ancient wheat flours like spelt, Kamut, and einkorn, so too is consumer demand for naturally gluten-free flours like buckwheat, sorghum, and teff — albeit a bit more slowly. Little by little, whether they have gluten intolerances or not, bakers are beginning to appreciate the unique flavors presented by gluten-free alternatives. The result? Tastier loaves of gluten-free bread.
1. Stock up on "short" and "long" flours
