Observe the five remaining bakers as they work with unconventional flours and unusual desserts.

There are just five bakers left. This week’s challenges test them on working with unconventional flours and unusual desserts. For the Signature challenge, they must make a loaf using flours such as spelt, rye, potato or tapioca flours. The Technical challenge is dacquoise, made with three layers of fragile coiled meringue sandwiched with coffee custard and topped with hazelnut praline, a gluten-free dessert. For the Showstopper challenge, the bakers have to venture out of their comfort zone to create novelty vegetable cakes, dairy-free.