Substituting Flours

Almond Flour: In a word: EXPENSIVE!! I love cooking with it, but the $10+/pound price tag makes me cringe…and trust me, I have looked all over for more affordable options for purchasing this flour. I have successfully used almond meal (either purchased from Trader Joe’s or homemade) in all my recipes that call for it, as long as it is just one of a mix of flours. In recipes like those found on paleo -friendly sites that call for exclusively almond flour in a baked good? Almond meal is much too coarse to work as a flour. I have had great luck purchasing blanched almonds and grinding my own almond flour in either a coffee grinder or my high powered blender. Honeyville is best, most finely ground almond flour out there. It IS delicious, so if you only bake a little bit, or it’s worth it to you to spend the extra…have fun! Almond Flour: In a word: EXPENSIVE!! I love cooking with it, but the $10+/pound price tag makes me cringe…and trust me, I have looked all over for more affordable options for purchasing this flour. I have successfully used almond meal (either purchased from Trader Joe’s or homemade) in all my recipes that call for it, as long as it is just one of a mix of flours. In recipes like those found on paleo -friendly sites that call for exclusively almond flour in a baked good? Almond meal is much too coarse to work as a flour. I have had great luck purchasing blanched almonds and grinding my own almond flour in either a coffee grinder or my high powered blender. Honeyville is best, most finely ground almond flour out there. It IS delicious, so if you only bake a little bit, or it’s worth it to you to spend the extra…have fun!

Chestnut Flour: Another grain-free beauty that functions like other nut and seed flours..it needs eggs the majority of the time. it has a lovely nutty flavor that makes a great addition to many baked goods and pancakes.

Coconut Flour: A grain free flour loaded with fiber and a lovely sweet taste. Used by itself requires a lot of eggs, but up to 30% can be subbed in recipe for additional flavor and sweetness. It absorbs crazy amounts of liquid, use roughly ⅓ cup to ½ cup other gf flour.

Garbanzo Bean Flour : I am NOT a fan of bean flours in sweet baked goods. I was initially excited to use them as they have lots of fiber and protein…but they all leave a very detectable beany flavor to everything (in my opinion). It is even more potent when it is raw, so having kids who like to taste the dough…this does not fly! I have thrown away more recipes made with bean flours than any other, they always taste off to me (thus the reason I do not like Bob’s All-Purpose which has garbanzo bean flour in it). You may like it, so give it a whirl if you like, the protein provides great structure to breads and such. In savory dishes, they can be absolutely delish!! Soccas, pizza crusts, flour tortillas all taste great with the addition of bean flours. Garbanzo Bean Flour : I am NOT a fan of bean flours in sweet baked goods. I was initially excited to use them as they have lots of fiber and protein…but they all leave a very detectable beany flavor to everything (in my opinion). It is even more potent when it is raw, so having kids who like to taste the dough…this does not fly! I have thrown away more recipes made with bean flours than any other, they always taste off to me (thus the reason I do not like Bob’s All-Purpose which has garbanzo bean flour in it). You may like it, so give it a whirl if you like, the protein provides great structure to breads and such. In savory dishes, they can be absolutely delish!! Soccas, pizza crusts, flour tortillas all taste great with the addition of bean flours.

Peanut Flour : Quite delicious, low in fat, and high in protein! This is a very fun flour to play with and works well in many recipes!

Amaranth: I am currently experimenting with this one..will let you know! So far, it leaves a very distinct, bitter/grassy taste that I do not love (no matter how little I use). But I want to love this flour, it is super nutritious.!! Probably best in strong flavored chocolate things to disguise it’s bitterness.

Brown Rice Flour : A great basic flour, affordable, and easily found. Very familiar taste.

Buckwheat : Great nutrition, distinct flavor. I really like it, some people do not. I think it is worth trying considering it’s nutritional value! Lately I have taken to grinding my own raw buckwheat groats, a much milder and better taste! The groats have not been toasted like the flour you buy.

Millet Flour: I love this flour. It has a nice, mild nutty taste and is loaded with nutrition. It is also nice and affordable, and can be found in Indian Food groceries as well. Some people can detect it, so I usually don’t like to use more than 30% in a recipe.

Oat Flour: An excellent flour with a familiar taste. This one tastes most like regular flour to me. Just be sure you buy the gluten-free variety. I like to grind my own to save some money. I buy 2 pounds of GF oats from Trader Joes and blend them in my high powered blender. You can also easily make your own by grinding in small batches in a coffee grinder.

Quinoa Flour : Quinoa is a very nutritious little psuedo-grain! I was eager to use it, but always found it to be disappointing…there was always a very detectable aftertaste, and NOT a tasty one (I finally figured it out it was from the tanins in the quinoa’s coating.). Then I started toasting the flour, and my issues were solved (this breaks those tanins down). It is now one of my favorite flours to add in for it’s super nutrition! I fill a cookie sheet with my flour, and toast it in a 300 degree oven for about 30 minutes….stirring occasionally. When it is starting to turn golden and smell toasted, it is done! Quinoa Flour : Quinoa is a very nutritious little psuedo-grain! I was eager to use it, but always found it to be disappointing…there was always a very detectable aftertaste, and NOT a tasty one (I finally figured it out it was from the tanins in the quinoa’s coating.). Then I started toasting the flour, and my issues were solved (this breaks those tanins down). It is now one of my favorite flours to add in for it’s super nutrition! I fill a cookie sheet with my flour, and toast it in a 300 degree oven for about 30 minutes….stirring occasionally. When it is starting to turn golden and smell toasted, it is done!

Sorghum Flour: This is also called jowar flour and is sold in Indian groceries under that name. Another good basic flour, very close to millet for me. Slightly sweet, mild flavor.

Teff Flour: A nutrition powerhouse, I love getting it in wherever I can. A nice nutty flavor enjoyed by most!

Arrowroot Starch : No detectable taste, interchangeable with potato and tapioca in most instances. If using to thicken a sauce, remove from heat promptly as continued heat will cause the starch to break down and thin again. No real nutritive value.

Potato Starch: Interchangeable with other starches, no nutritive value. This is not potato flour, the starch is white white white!

Sweet Rice Flour (light): No nutritive value, but is an excellent replacement for all purpose flour in breadings, and for thickening sauces. They use a shorter grain rice that has more starch for this. I prefer the Mochiko Blue Star Brand, as it is very finely ground! I have gotten this in natural food stores and Asian markets in a small powdered-sugar -like box, white!

White Rice Flour (medium/light): Although I like some rice flour for Asian cooking, in baking, I steer away from this nutrient-poor flour. It is interchangeable with brown rice in recipes and can float between light and medium flours. It is slightly gritty. It CAN add some gumminess into recipes, which sometimes you want!

Page footer