you might have your cake and get a dose of beans in too.
Amaranth flour
Not only do starchy tubers and grains make great flours, but seeds do too.
Amaranth is made by finely milling the seeds of the amaranth plant.
But dont let that stop you from trying it.
Its also used in flatbreads likerajgira aloo roti, oramaranth tortillas.
Barley flour has a noticeably earthy, nutty flavor when used in baking.
Bean flours
Bean-lovers will never have a shortage of flavorful and versatile flours to choose from.
Bean flours are made by soaking whole beans, drying them, and milling them into a fine powder.
Try recipes likeveggie pakodas, orbean flour brownies.
Buckwheat flour
Dont let the name fool you; buckwheat flour is not a wheat flour.
Its made from grinding the heart-shaped seed of the common buckwheat plant into a powder.
I particularly like making sourdough bread with a percentage of buckwheat flour mixed in.
Buckwheat flour functions in the same way.
I recommend using buckwheat-specific recipes so they dont collapse or become dense.
Its particularly popular inpancakes.
Cassava flour
What do cassava, potato, corn, and rice flour all have in common?
Cassava flour is different from cassava starch (also called tapioca starch).
The flour is gluten-free, grain-free, and made from the entire cassava tuber, including its starch.
Its dried and processed into a fine, white powder, which is neutral to mild in flavor.
Coconut flour
Coconut flour is made by processing the white meat of mature coconuts.
Its dried and finely ground into a powder thats both gluten-free and grain-free.
The texture of coconut flour is more free-running and loose than all-purpose flour.
Substituting coconut flour for all-purpose is trickier than with other replacements.
The other issue is absorption.
Coconut flour is fibrous and extremely absorbent.
At this point youve got a whole new recipe.
Its gluten free, and can be a few different colors.
The texture is even finer than cornmeal, so it provides a more cakey texture.
Try using it in combination with other flours for cakes, or use it as a flavorful breading.
Nut flours
Much like beans, there are numerous nut flours available in grocery stores now.
While almond flour has become a household name, theres also pistachio flour, hazelnut, and walnut flour.
Nut flours are gluten-free, grain-free, and wonderfully flavorful.
Combine nut flours with supporting binders or starches to help hold everything together.
Its gluten-free and has the same nutritional make-up as a bowl of oatmeal.
Oat flour cakes and cookies will rise well, but the texture might be a tad heartier.
Potato flour
Potato flour is a fine powder made from pulverizing dried, skinless potatoes.
Potato flour is different from potato starch, which is pure starch extracted from potatoes.
The flour is gluten-free, grain-free, and has a light yellow hue and pleasant potato flavor.
Potato flours starches hold onto moisture well and can make for equally moist cakes and breads.
Its not recommended to completely substitute potato flour for all-purpose flour.
Rice flour
Rice flour is made from finely milled rice.
It usually refers to the variety made from white rice and it is ground while it is dry.
All rice flours are gluten-free, even glutinous rice flour.
Use sweet rice flour to make aluxurious gluten-free gravy.
Rye flour is made by milling rye berries into a fine powder.
Its a light brown flour that adds a hearty texture to baked goods, especially breads.
Rye has a distinctive flavor that I might call an acquired taste.
It has earthy, caramel notes, and a subtle acidity.
King Arthur flour has some tips onhow to add rye flourto your baked goods.
Even though teff is a grain, it is viable a gluten-free option.
Teff flour is usually added to recipes in addition to other ingredients that can provide structure.
