Sift through the healthiest flours (and flour alternatives) to expand your cooking and baking repertoire.
Their varying nutrition profiles make some well-suited for baking and others better for thickening, binding or frying.
They can often be used interchangeably, with some exceptions based on the recipe.
Nutty and nuanced, almond flour can add depth of flavor, moisture and tenderness to baked goods.
This nut-based flour reigns supreme in recipes where moisture and tenderness are key attributesthink pancakes, waffles and cake.
In fact, it works best when paired with other flours as part of a baking blend.
The distinctive characteristic of coconut flour is its capacity for absorbing liquidmuch more so than other flours.
It’s also a great replacement for breadcrumbs in coconut-crusted shrimp or crispy white fish.
However, two whole-grain flours that work well as substitutes are white whole-wheat and whole-wheat pastry flours.
Whole-wheat pastry flour is milled from soft white wheat, producing a very fine flour with less gluten.
While not ideal for all baked goods, these attributes produce feathery light pastries and perfectly tender pie crusts.
Oat Flour
Oat flour is made from ground oats and offers earthy sweetness and chewiness to baked goods.
Although higher in carbohydrates than wheat flour, cassava flour is naturally gluten-free and rich in fiber.
Chickpea Flour
Also known as garbanzo flour, chickpea flour is made by grinding dried chickpeas into powder.
And with an expanding selection available at most supermarkets, branching out has never been easier.
