Generally, bakers want the all-purpose flour to be added to their baked goods. The flour is made with soft and hard wheat and goes perfectly with almost every baked good. But many people out there is gluten intolerant or allergic to some kind of nuts and grains. For them, there are some alternatives they can easily go-for without resisting their urge of consuming their favorite desserts or food items.
Don’t go by its name because the buckwheat plant is not a wheat. This flour rich in protein, complex carbohydrates and calcium is made of buckwheat seeds. This one is a dense flour that contains natural binding properties and contains an earthy, nut-like flavor. The flour is best used for pancakes, cookies and in the recipe that doesn’t want their goods to rise. One should always use the buckwheat flour with lighter flours and should use half the amount of flour called for in a recipe.
High in fiber and low in carbs, this flour is just perfect and comes with more saturated fat content as compared to white flour. The flour is made from ground coconut meat and adds natural sweetness to your baked items. Coconut flour contains high moisture content, thus, absorbs the liquid very well and makes the final product drier and denser. This is the reason why you need to add additional liquid to your recipes while using coconut flour. Remember, while combining it with other flours, replace around 20% of the flour called for in a recipe.
Almond flour is made when skins of the blanched almonds are removed to make it safe and eatable for people allergic to tree nut. The flour is high in fiber and protein and adds little sweetness to your goods. Also, almond flour comes with some binding properties and can give structure to your baked goods. You know that almonds are oily in nature, thus, makes the baked goods soft and moist. You can replace the almond flour with the all-purpose flour in a ratio of 1:1.
Here you can get two different types, rice flour made from ground white rice and brown flour from ground whole grain brown rice. Both the flours give a neutral and mild flavor along with fiber and protein. Both the flours can be used interchangeably but remember that the brown one is stiffer than the white flour. Rice flour, when added to goods, provides you with little grainy taste, thus, it’s better to use it with other flours and starches.
You must be familiar with grams, this chickpea flour is made from those gram beans only. The flour is high in protein and has good binding and absorbing properties that make it easier for you to give a shape to the baked goods. This heavy flour can be an option for egg replacement. The flour gives your product a bit bean-like flavor so avoid using more than ¼ cup in the recipe otherwise you’ll need more sweetener to make it tasty.
Oat flour is completely gluten-free and is made from some specific ground oat grouts- bran, the germ and endosperm of the oat. Oat flour is high in fiber and gives your baked product a slightly sweet flavor. Basically, oat flour is used as a substitute for white or wheat flour in pancakes, bread or other stuff.
First, you need to learn the difference between potato starch and potato flour. Starch is made from a dried starch component of peeled potatoes and flour is made from ground dried whole potatoes. Potato starch has no flavor in it but it can bind the recipe and add lightness and lift to it. The starch works best when added with another starch or light flour. Don’t add the starch in the excess amount otherwise, it’ll give your recipe a gummy texture. It can even be used as a thickener but won’t work in the same way if boiled.