Michelle Darmody: Using more unusual types of flour

There has been a much publicised run on flour in the shops. Many people have been left with the last bags on the shelves, or website shopping cart. These bags are often spelt or rye flours rather than what are more usual wheat varieties.

Both spelt and rye are delicious and nutritious but they are a little different to bake with than wheat. Firstly they do not rise as readily. Wheat contains quite an amount of gluten which gives it its elasticity. Both spelt and rye are also nuttier in taste and coarser in texture than wheat.