Experts reveal the most useful substitutes for wheat flour

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It seems almost impossible to find a person who does not like pastries. However, we often deny ourselves them, because most baked goods are baked from white refined flour. Why is this bad? To make the wheat flour we are used to, the grain is cleaned of all the useful things it contains – bran and germ. Only fast carbohydrates and sugar remain, which will bring us nothing but extra pounds. Now you can find many alternatives to white flour – experts from Baazar have told about the most useful of them.

Almond flour

Almond flour, as you might guess, is made from whole almonds, sometimes peeling the skin (for a softer texture), sometimes leaving it on (this way all the beneficial properties are preserved). Almond flour is rich in fats that are good for the heart and blood vessels, contains twice as much protein and three times as much fiber as the white flour we are used to. On the contrary, it has almost no carbohydrates, and it also does not contain gluten, which makes it suitable for people with food intolerances.

Of course, almond flour cannot completely replace wheat flour, due to the difference in texture and low bonding properties. It is suitable for delicate, slightly loose pastries, where the dough should not be very dense. In addition, almond flour is an ideal gluten-free breading for meat, poultry and fish.

Whole grain wheat flour

Unlike white refined flour, the wheat grains that make up the flour are not cleaned of their bran and germ, which makes whole grain flour very healthy. It is rich in fiber, vegetable protein, magnesium, iron, and B vitamins. Of course, they taste somewhat different: dough made from whole grain flour is denser, with a pronounced wheat flavor. It cannot be called a full-fledged alternative to white flour, but in most recipes they can be mixed in a ratio of 1:2 (2 parts whole grain flour). This will make baking healthier without losing the usual taste.

Chickpea flour

Chickpeas are one of the most nutritious legumes. To make flour, they are dried and ground into powder. Chickpea flour boasts a high content of vegetable protein, fiber, B vitamins, potassium, calcium, and magnesium.

The binding capacity of chickpea flour is almost as high as that of wheat flour, so it is suitable for all types of baking. The only nuance is a pronounced bean flavor, so it may not be suitable for everyone. Otherwise, it is a great healthy alternative!

Oat flour

Oat flour is rich in vegetable protein, fiber, and beneficial microelements. Its advantage is that it can be easily prepared yourself if there is no health food store nearby. It is important to use whole oats, not processed flakes, since they are no more beneficial than white refined flour. Oat flour is great for baking bread, desserts, and as a topping for meat dishes.

Corn flour

Corn flour is a great substitute for wheat flour. It is gluten-free, rich in potassium, calcium, magnesium, fiber, and B vitamins. Choose corn flour with the least amount of processing to get the maximum amount of nutrients. This flour is versatile, suitable for almost all types of baking, has a pleasant taste, and gives the dough an appetizing golden hue.