donna hay magazine

we lovethe new floursWith the rise of alternativeseed and grain flours nowstocked on supermarketshelves, we’ve rounded upour latest baking favourites.``````FOR EXTRA CRISPYpieces, we keep the rindon our thinly cut baconbefore frying. Slices willalso crisp up nicelywhen cooked in theoven on a lined tray forabout 10 minutes at200 °C (400°F).### WE'RE EATING...THINLY CUT baconis now readily availablein supermarkets and welove these delicately slimslices that cook to aperfect crisp – not that weneeded another excuseto add bacon to all ourwarming winter recipes...!``````quinoa flourMade from one of the most nutritiousfoods of the moment, quinoa flour isa gluten-free option that adds a nutty,earthy flavour – substitute it completely,or try mixing it with standard flour.``````barley flourA popular wheat-free alternative toplain (all-purpose) flour, barley flouris low in gluten and is slightly sweet,making it a great choice for bakingbreads and cakes.``````buckwheat flourThis gluten-free flour is perfectfor making pancakes, crepes andblinis. It can be tricky to use asa straight substitute for plain(all-purpose) flour, so we like to useit as a blend with other varietiesof gluten-free flours.