In today’s modern kitchens, many bakers are turning back to the past — and for good reason. Heritage flours (sometimes called ancient or heirloom grains) are making a comeback, celebrated not only for their deep flavours and rich history, but also for their nutritional and environmental benefits.

But what exactly are heritage flours, and how can you use them in your baking?

What Are Heritage Flours?

Heritage flours are made from grains that have been grown and passed down through generations — long before industrial farming, chemical treatments, and genetic hybridisation became the norm.

Unlike modern wheat, which has been bred primarily for yield and uniformity, these older varieties are prized for their natural flavour, digestibility, and connection to tradition. Many are grown using regenerative or organic practices, making them an excellent choice for those who care about soil health, biodiversity, and sustainable food systems.

Why Bake With Heritage Grains?

Here’s why more conscious bakers — myself included — are leaning toward heritage flours:

• Incredible Flavour: These grains offer nutty, earthy, and complex profiles that add real depth to cakes, tarts, pastries, and bread.

• Better Nutrition: Many heritage grains contain more protein, fibre, vitamins, and minerals than their refined counterparts.

• Less Processed: Often stone-milled and minimally refined, these flours retain more of the grain’s natural character and nutrition.

• Tradition with Purpose: Using heritage grains helps preserve agricultural biodiversity and supports smaller-scale, ethical farming.

Types of Heritage Flours to Try

Here are a few of the most loved (and widely available) heritage grains used in baking:

🌾 Einkorn

One of the world’s oldest cultivated wheats. It’s never been hybridised, contains a good amount of protein, and lends a delicate, nutty flavour to baked goods.

🌿 Emmer (Farro)

This ancient grain has a chewy texture and an earthy taste. It works beautifully in rustic breads, biscuits, or wholegrain tart crusts.

🌾 Spelt

A popular alternative to modern wheat, spelt is naturally higher in fibre and easier to digest for some. It makes lovely soft cakes and deeply flavoured loaves.

🧈 Kamut (Khorasan Wheat)

Known for its rich, buttery flavour and golden hue, kamut is excellent in pasta dough, enriched bread, and pastry crusts.

🇨🇦 Red Fife

Originally from Ukraine and adopted in Canada, this robust grain offers depth and complexity in sourdough and laminated pastries.

Teff

A tiny grain native to Ethiopia, teff is gluten-free, protein-rich, and wonderfully nutty. It’s perfect for pancakes and gluten-free patisserie.

Blue Corn

This native American maize is rich in antioxidants and has a slightly sweet, toasted flavour. Ideal for cookies, muffins, or cornbread with character.

Baking Tips for Heritage Flours

Heritage flours don’t behave quite like refined white flour. Here’s what to keep in mind:

• Absorption: They tend to absorb more water, so your batters or doughs might need slight adjustments.

• Texture: Expect more density and a heartier crumb — perfect for rustic or naturally styled bakes.

• Experiment: Start by swapping 25–50% of your regular flour with a heritage flour in your recipe to learn how it performs.

A Return to Intentional Baking

Baking with heritage flour isn’t just a trend — it’s a quiet rebellion against over-processed ingredients and soulless baking. It’s about slowing down, tasting deeply, and connecting to something older, wiser, and more nourishing.

This approach is at the heart of everything I teach inside Faye’s Online Pâtisserie School — where clean ingredients, intentional technique, and seasonal baking come together to elevate your desserts.

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