Amaranth, barley, millet, spelt and teff — you’ve probably seen these or other whole-grain flours showing up on store shelves as we become increasingly familiar with them and as they become more ...

Different flours create different results. From tender cakes to chewy bread, here’s how using the right type of flour can make or break your baked goods.

You may have had Teff if you’ve eaten Ethiopian food—it’s used in the Injera bread. But more bakers are putting it in their sliced bread, muffins, cookies and more because it has an impressive balance ...