FLOUR ALTERNATIVES IN PLACE OF WHEAT FLOUR
Coconut Flour
is made from the meat of the coconut after it’s been pressed to make coconut milk or oil. Is high in insoluble fiber, and gluten-free. It’s also a thirsty flour, so if you want to use it in place of a grain flour, start with a quarter to half as much and let the batter sit for a few minutes to hydrate after you’ve added the liquid.
Almond Flour
is made from almonds, either blanched (skins removed) or unblanched (the entire almond, skin and all). Unblanched almond flour is sometimes called almond meal. It’s not defatted, like coconut flour, so it is a little denser and doesn’t absorb much liquid. Look for extra-fine almond flour for light and fluffy baked goods, or use a coarser grind if you don’t mind the heavier texture.
Spelt Flour
is ground from spelt berries, an ancient grain from the wheat family. Spelt contains gluten, but some people with gluten sensitivities can tolerate it. Spelt flour is higher in zinc and protein than conventional wheat flour, and it has a lovely nutty flavor.
Buckwheat Flour
is ground from buckwheat groats, a seed more akin to rice than wheat. The flour is gluten-free with a pleasant earthy flavor. Because it contains all nine essential amino acids, it’s a complete protein.
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