Biga

[Sussan Estela Olaya]

Hi Christofer.

Welcome to the Scoolinary community, and thank you for your question!

Yes, it is possible to make a biga without wheat flour, although the result will depend on the type of flour you use.

Here are some options:

Spelt flour: It has properties similar to wheat but may require less water due to its absorption capacity.

▪️Suggested ratio: 100% spelt flour, 45-50% water, 1-2% yeast.

Rye flour: Produces a denser biga with a distinctive flavor. It is less elastic than wheat-based biga.

▪️Suggested ratio: 100% rye flour, 50% water, 1% yeast.

Gluten-free flours (such as rice or almond): This is more challenging since biga relies on gluten for structure. If you use these flours, you’ll need to add a binding agent (like xanthan gum or psyllium husk).

▪️Suggested ratio: 100% gluten-free flour, 50% water, binding agent as per the recipe, 1% yeast.

Keep in mind that the texture and final use of the biga will vary depending on the flour you choose.

We hope this information is helpful.

Best regards!