Experts told what is the most useful substitute for wheat flour

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It seems almost impossible to find a person who does not like baking. However, we often deny ourselves it, because most bakery products are baked from white refined flour. Why is this bad? In order to make the wheat flour we are used to, the grain is cleaned of all the useful things in it – bran and germ. Only fast carbohydrates and sugar remain, which will not bring us anything except extra kilograms. Now you can find many alternatives to white flour – the experts of the Baazar publication told about the most useful of them.

Almond flour

Almond flour, as you can easily guess, is made from whole almonds, sometimes peeling them (for a more delicate texture), sometimes leaving them (so that 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 usual white flour. On the contrary, there are almost no carbohydrates, and there is also no gluten, which makes it suitable for people with food intolerance.

Of course, almond flour cannot completely replace wheat flour, due to the difference in texture and low adhesive 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 wheat flour

Unlike white refined flour, the wheat grains included in the flour are not cleaned of bran and sprouts, which makes whole grain flour very useful. It is rich in fiber, vegetable protein, magnesium, iron and vitamins of group B. Of course, they differ somewhat in taste: dough made from whole grain flour is denser, with a pronounced wheat taste. 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 of whole grain flour). This will make baking more useful without losing the usual taste.

Chickpea flour

Chickpeas are one of the most nutritious legumes. To make flour, it is 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, 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's a great healthy alternative!

Oatmeal

Oatmeal is rich in vegetable protein, fiber and useful trace elements. Its advantage is that it can be easily prepared by yourself if there is no health food store nearby. It is important to use whole oats, not processed flakes, because 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. It is gluten-free and rich in potassium, calcium, magnesium, fiber and B vitamins. Choose the least processed cornmeal to get the most benefits. Such flour is universal, suitable for almost all types of baking, has a pleasant taste and gives the dough an appetizing golden hue.