Find & Log Healthy Recipes

Please enter 3 or more characters.

6 Alternative Flours for Gluten-Free Baking

SELF
by SELF
Share it:
(No ratings yet)
6 Alternative Flours for Gluten-Free Baking

If you have celiac disease or a wheat allergy, you have to pay close attention to you ingredients. When regular all-purpose flour isn’t an option, try these 6 alternatives for gluten-free baking.

1. Almond Flour

Almond flour is simply blanched almonds ground into a meal. It is high in protein, heart-healthy fats, and vitamin E. When baking, use almond flour in dense baked goods, such as these gluten-free brownies. You can also use almond flour as a replacement for bread crumbs in recipes, such as in meatballs or as coating for chicken or fish. It’s best stored in the fridge or freezer.

2. Rice Flour

Rice flour is made from finely milled rice, and comes in both white and brown varieties. It is a great substitute for wheat flour from a textural perspective so it can be used in traditional baked goods like breads. It is also commonly used in Japanese cuisine to make rice noodles and traditional Japanese desserts.

3. Amaranth Flour

Amaranth is often considered a grain, but it is actually a seed that dates back 8,000 years. It was a food staple and used in religious rituals for the ancient Aztecs, which is why it is often referred to as “the grain of the gods.” It’s made by grinding the seeds into a dust that is rich in fiber and is also a complete protein. It has a slightly earthy, nutty taste and can be used in cookie recipes; however, it may produce a drier batter. You can add some extra water, oil, or applesauce to counteract this effect and get the batter to the desired consistency.

4. Potato Flour

Potato flour is ground from dehydrated potatoes and is a natural source of B vitamins and fiber. Since potato flour attracts and holds water, it is great for producing moist baked goods such as breads, pancakes, and waffles. It also makes a great thickening agent for sauces and soups.

5. Buckwheat Flour

Buckwheat is a whole grain and grinding it produces buckwheat flour that is darker in color and has a rich, nutty flavor. It’s high in fiber and a good source of calcium and protein. The distinctive flavor makes it great in bread or muffin recipes (and fun fact: it’s used to make traditional Russian blini as well!).

6. Chickpea Flour

Chickpea flour is a great source of protein, fiber, and iron. It is commonly used in Middle Eastern and Indian cooking to make things like socca and falafel. If you mix it with a little water, you can create a super easy hummus. Since it does have a noticeable chickpea flavor, use it in baked goods that have strong flavors, such as fudge brownies or pumpkin bread. It is also great in savory baked items like pizza crust.

About the Author

SELF
SELF

SELF.com is the ultimate wellness resource and community. We recognize that wellness is as much about self-expression and self-esteem as it is about exercise and nutrition; that it’s not an all-or-nothing lifestyle; and that every person’s individual goals for healthy living are different, and that’s OK. We’re here to celebrate, motivate, support, inform and entertain you—and make you laugh, too. Join the conversation and catch the latest SELF news, recipes, advice, laughs and more on FacebookInstagram and Twitter.

self-logo

Related

3 responses to “6 Alternative Flours for Gluten-Free Baking”

  1. I really appreciate this article- I’m glad people are finally recognizing gluten free as part of a lifestyle, and not just as a fad diet. For people with gluten intolerance, this is a breath of fresh air!

  2. Avatar Ardie Anderson says:

    What this neglects to mention is you can’t use ONE of these as a subtitute, you generally need a combination and possibly xanthan gum to make it work as regular flour does in a recipe. I have been gluten-free for MANY years. It’s an adjustment, but it can be done.

    • Avatar mc says:

      Actually I have at least one recipe that is flourless, uses only almond flour, and as a brucey bonus is also butter and oil free as it gets all its moisture from cooked oranges that are pureed (whole orange skin and all I suppose it can be argued there is some oil from its skin)

Leave a Reply

Your email address will not be published. Required fields are marked *

Never Miss a Post!

Turn on MyFitnessPal desktop notifications and stay up to date on the latest health and fitness advice.

Great!

Click the 'Allow' Button Above

Awesome!

You're all set.