Best Flour Substitutes

The truth is, flour has nutrients and we can’t imagine our favourite pancakes without wheat flour. However, better alternatives are worth paying attention to. The problem with wheat is not just the gluten content, but the genetic modifications to this cereal. There is a big difference between today’s wheat and one that has been cultivated for centuries. It is true that wheat is practically found everywhere. We eat it several times a day – it is even present in chocolate! According to research, not only does today’s wheat not help us, it literally harms us. We suggest testing new products and alternative solutions – try other types of flour that have been sourced from amazing sources.

White wheat flour alone does not have many vitamins and minerals, because by processing those good wheat ingredients are almost gone, and sometimes manufacturers add some preservatives, including fructose syrup. We won’t tell you to give it up completely, but it’s advisable to combine it with other types of flour or at least replace it with healthier options from time to time.

Buckwheat Flour – There are many proteins in buckwheat, as in some semi-hard cheeses. Contains amino acids that our body does not produce: methionine – improves the appearance and condition of hair, as well as lysine: builds muscle, improves concentration, helps in the production of collagen. Buckwheat flour is ideal for pancakes, pies, cakes and breads. You can make it yourself: buy buckwheat and grind it in a coffee grinder.

Rice Flour – This flour is made from purified rice so it has little health value but is gluten free and is not genetically modified. Contains phytoestrogens and in addition contains 5 times more fibres. Rice flour is easily digestible. Contains vitamins and minerals that support the nervous system. It is great for pancakes, cakes, as well as bread.

Flax Flour – is literally a balm for the entire digestive system. It contains fibres and proteins that have a healing effect against cancer. Flax flour can be prepared on its own and is ideal for sauces, spreads, or as a complement to bread dough, for example.

Corn Flour – It is gluten free and is a healthier alternative to white wheat flour. It contains many nutrients and more vitamins and minerals than white flour. Corn flour makes you full, because it absorbs water and the whole digestive tract, but also significantly improves digestion. It is cholesterol free but has important phytonutrients and antioxidants.

Chickpea Flour – gives the dishes a little nutty taste, is full of protein and you can use it in all dishes, from baking to soups and sauces. It can be made with baked or unbaked levels. It has twice as much protein than whole grain wheat flour and 6 times more than regular multi-functional. It is an excellent source of folate and also contains vitamin B6, iron, magnesium and potassium.

Millet Flour – is gluten free and is rich in iron, phosphorus, vitamins, vegetable fiber, magnesium, … It is said to strengthen the kidneys and pancreas and even help in preventing miscarriages. It also reduces the growth of bacteria in the mouth and is considered to be the best cereal to combat candida overgrowth.

Quinoa Flour – can also be used separately because of its excellent structure and in combination with other types of gluten-free flour. This flour has very good nutritional value, it is a good source of calcium, iron and magnesium.

Amaranth Flour – is very nutritionally rich flour made from amaranth cereals. It is significant in that it has more calcium and magnesium than milk. It can be used in recipes that do not require high heat when baking, alone or in combination with other gluten-free medium-density flours. It is great for sauces, sauces, fillets that combine with fruits (for example, pies).

Almond Flour – and other nuts are a great way to give your dough a special taste. It should be added in smaller quantities, especially if the recipe does not require eggs but can also be used separately. It gives the dough enough moisture and makes the mixture bind well.

Coconut Flour – absorbs liquid well in recipes, so it is best to combine it with long medium-density flours. When adjusting your recipe, make sure that the coconut flour requires almost 3 times more liquid than any other flour.

Oat Flour – Oatmeal does not come from wheat. Instead, it is made of ground oats (oats). Oat flour has a fine and even soft texture. Its sweet taste makes it “one of the most affordable” whole grain flavours. Oatmeal is gluten free and therefore perfect for people on a gluten free diet.

Spelt Flour – This ancient grain is a variety of wheat, so it contains gluten, but fewer of the hard-to-digest carbs called “fructans”. As such, it’s a better option for those who avoid gluten but don’t have celiac disease. Unlike gluten-free flours, spelt offers a hearty and fibrous bite for doughy things like pizza crust.

Rye Flour – Like spelt, this flour substitute contains lower levels of gluten, making it a better choice for those with sensitivities (not celiac disease). More good news? It’s an easy one-to-one swap for regular flour and has a rich and slightly sweet taste that does wonders in cookies, pancakes, or muffins—all while boosting the baked goods’ nutrition with lots of anti-inflammatory iron.

All types of gluten-free flour should be introduced gradually. Combine two by two to get a feel for their structure, their ability to absorb liquids and their adaptability in recipes. Also, the same types of flour may vary in density, depending on the manufacturer: some are larger, some finer are ground.