I use four types of flour for most of my baking: spelt, kamut, einkorn and rice. Of course, there are other flours available for wheat intolerants and coeliacs, and I have used many of these in the past, including tapioca, quinoa and potato. But I have settled on these four as I find them to be most flexible and also providing the best flavours. It's a matter of personal taste, though, and potato flour, for example, would be a very good substitute for rice flour in my recipes.
On the whole you should be able to find rice and spelt flours in local supermarkets, although make sure you purchase white spelt flour and not wholemeal for the recipes here. Wholemeal spelt is lovely for making earthy wholesome breads but white spelt has many more uses.
Kamut and einkorn may be more difficult to source. I purchase them online from Doves Farm in the UK. Local healthfood and specialist shops may well stock these flours too or be able to get them for you.
Please be so kind as to leave a comment if you find somewhere else to purchase these flours. This would be so helpful for other readers.
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