Alternative flours: what they are and how to use them

Alternative flours: what they are and how to use them

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It is not necessary to have allergies or intolerances to get to know them alternative flours. Sometimes some limits push us to be more creative but we can also be creative in full freedom, for the pure desire to experiment. At the table the variety always rewards, so even if you have no problem with "standard" flours, take a look at the others that could be alternated with the usual flour or used to prepare special dishes that require them.

So let's find out the gluten-free flours that we can use for prepare cakes, bread and pizza, useful information also for those who find themselves cooking a dinner or just a cake for many people including someone who may be celiac. These flours are obtained in most cases from cereals and pseudocereals.

Alternative flours: what they are

Let's start with the roundup, starting from flours easier to find on the market.

  1. There rice flour it is the most known and used gluten free flour, we find it both white and wholemeal and with a grain that can vary in size. This allows it to be suitable for almost any type of recipe, for pizza or pasta but also for various types of sweets and biscuits. We also find it in batters and soups.
  2. There corn flour it is the other best known gluten free flour. It comes to us from the grinding of the corn grain and we find it the protagonist of a dish well known in many regions of Italy, polenta. Those who have eaten it know the taste of corn flour, a little rustic and sweetish. In some recipes it can be mixed with other gluten free flours to prepare breads, pizzas and desserts.
  3. There chickpea flour it is often used in our regional kitchens, just think of the farinata and many panelle and meatballs that use it as the main ingredient. It is very nutritious, like the legume from which it derives, and contains a lot of fiber. We sometimes find it as a thickener in sauces but also used for browning and frying or toasting in the oven.
  4. There almond flour it can also be prepared at home, by grinding the seeds contained in the almond fruit. It is not particularly nutritious, it contains a lot of vitamin E and a lot of monounsaturated fats but it is low in carbohydrates. It has many calories but a low glycemic index, full flavor and tending to sweet, which is why it is often used to make desserts.
  5. There sativa hemp flour, today that we always talk about hemp, it has become fashionable but in truth it has always been used. It is very nutritious, has a sweet aftertaste reminiscent of hazelnut and is used both for desserts and for bread and pizza. Being rich in protein, it is sometimes used as a supplement.
  6. There buckwheat flour it deceives us because it is not obtained from a cereal but from a plant of the rhubarb family. Many of us know it for well-known recipes such as pizzoccheri from Valtellina or noodles but we must not be misled. We can also use this flour to prepare fresh pasta and bread recipes.
  7. There sorghum flour it is usually called "durra flour" but is obtained from white sorghum, a plant of African origin. It has a very delicate flavor, unlike other flours seen so far, and is rich in vitamins, minerals and fiber. It can be a basis for sweet and savory recipes.
  8. There lupine flour it is quite rare to find but it can be interesting because it is rich in proteins. It contains 38 g for every 100 g of product, such as eggs and meat. It is used to cook both sweet and savory baked goods.
  9. There golden millet flour it is found in two varieties: golden millet (light color) and wild millet (brown color), but it is not widespread at all. Too bad because it is very rich in vitamins A and B and has a delicate flavor. A dessert with this flour is Banana bread, often put it in crepes or pancakes, or in bread recipes.
  10. There amaranth flour derives from the homonymous plant of Central American origin. Its seeds, which when ground give us the flour, are very rich in essential amino acids, first of all lysine. It has a flavor that recalls dried fruit and malt, it is mixed with other flours to make bread, especially with that of rice.
  11. There chickpea flour it is a perfect ingredient for preparing bread, very rich in protein and at the same time with a low glycemic index. On the market we also find toasted chickpea flour, it has a flavor reminiscent of legumes.
  12. There teff flour it is obtained from a very small grain and has a sweet taste. Excellent for preparing cake bases for shortbread and shortcrust pastry, biscuits, pancakes.

Alternative flours: how to use them

If you are attracted by alternative flours but do not have the faintest idea of ​​how to use them in the kitchen without causing disasters, do not give up but rely on them two books:

  • Gluten free. 120 natural dough recipes for the whole family
  • Gluten-free sweets. Pastry with naturally gluten-free flours

Video: COCONUT MACADAMIA NUT COOKIES: Healthy Vegan Baking Snacks. Healthy Alternative Flour for Baking (May 2022).


  1. Marshall

    Cool :) You can say it blew my brain! :)

  2. Yozahn

    Sorry for interfering ... I am familiar with this situation. I invite you to a discussion.

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