Quinoa, buckwheat, millet, barley, rye and spelt, each needs a different water ratio and cook time. Get the exact numbers for every grain in one chart.

A tiny, naturally gluten-free ancient grain from Ethiopia, milled whole into a fine, nutty flour. It behaves differently to most flours, so here's exactly where it earns a place in your baking, plus two real recipes to start with.

Oats are already a flake, rolled into the shape you know from every porridge bowl. The real question is what else can go in that bowl.

Small, easy to overlook, and each one bringing something different to the table. Here's what a handful of each actually gives you, plus real recipes to put them to use.

Rice is the default in a lot of recipes, but it's not always the best option for the job. Here are five classic dishes where swapping in a different grain genuinely improves the texture, flavour or nutrition of the final result, not just a substitution for the sake of it.