Beyond Bread: 5 Unexpected (But Totally Delicious) Ways to Use Ancient Grain Flours
Beyond Bread: 5 Unexpected (But Totally Delicious) Ways to Use Ancient Grain Flours
If you’ve been keeping your ancient grains tucked away for sourdough starters or the occasional hearty loaf, it’s time to break them free and try new recipes. Teff, spelt, einkorn, buckwheat, and sprouted whole wheat flours aren’t just for bread—they’re ready to shine in everything from sweet treats to savory staples.
Ready to rethink your flour game? Here are 5 playful and totally delicious ways to use ancient grain flours that go beyond the loaf.
1. Teff Waffles with Maple Tahini Drizzle
Tiny grain, BIG flavor. Teff flour gives waffles a malty, slightly nutty taste and a crisp edge that’s hard to beat. Add cinnamon and cardamom to the batter, then top with a maple-tahini drizzle and berries for brunch bliss. → Get the recipe here!
👉🏻 Plant-Based Tip: Use oat milk and flax eggs to keep it vegan-friendly.
2. Buckwheat & Banana Muffins with Chocolate Chunks
Buckwheat may be gluten-free, but it’s definitely not flavor-free. Its bold, earthy notes pair perfectly with ripe bananas and dark chocolate. These muffins are rich, satisfying, and ready to be your weekday breakfast hero. → Get the recipe here!
3. Spelt Pizza Crust with Herby Cashew Cream
Pizza night just got a wholesome upgrade. Spelt flour creates a tender-yet-chewy crust with a slightly sweet depth. Top with roasted veggies and swirl on some lemony cashew cream for a totally plant-based masterpiece. → Get the recipe here! & Here is the cashew cream
👉🏻 Pro Tip: Let the dough rise slowly in the fridge for even better flavor.
4. Einkorn Pancakes with Roasted Strawberries
Einkorn flour is the ancient grain darling of the baking world—lower in gluten and high in protein. Use it for pillowy pancakes with a subtle nutty taste. Add a crown of warm, jammy roasted strawberries for a springy twist. → Get the recipe here!
5. Sprouted Whole Wheat Focaccia with Garlic & Za’atar
Sprouted whole wheat flour brings all the nutrition and all the flavor. This focaccia is soft inside, crispy on the edges, and the perfect canvas for olive oil, roasted garlic, and a sprinkle of za’atar. → Get the recipe here!
👉🏻 Snack Hack: Slice leftovers into strips and toast them as dippers for hummus.
Written by: Katie Evans
Katie is our student intern. She is currently in her junior year at Cal Poly Pomona with plans to graduate with a Bachelors of Science in Food Science and Technology in May of 2026. She writes some of our blog posts and will help with future product creations here. She loves vintage shopping, photography, and of course, healthy eating with whole grains!