14 All-Purpose Flour Alternatives for Your Holiday Bake Off
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All-purpose flour may be a baking staple, but plenty of other flours can bring new flavors and textures to your holiday treats. Whether you’re adjusting for dietary needs or just want to try something different, these flour alternatives offer simple ways to switch things up. Here are 15 options to explore in your holiday baking.
Almond Flour
Almond flour is loaded with healthy fats and plant-based protein. Almond flour is great for gluten-free baking and can be used as a topping for your crumble or a pie. When converting almond flour, the rule of thumb is a 1:1 ratio from traditional flour.
Buckwheat Flour
Buckwheat is a staple in gluten-free baking. With its nutty flavor and chewy, dense texture, buckwheat flour is ideal for old-fashioned crêpes and breads. Mix this amazing flour with other flours to lighten its strong composition.
Spelt Flour
Spelt is an ancient grain that has less gluten than all-purpose flour but still offers a great texture. It has a mild, sweet flavor, perfect for bread and pasta. In general, use a 1:1 ratio, but reduce liquid slightly due to its high liquid absorption.
Oat Flour
Ground oats are high in valuable nutrients and dietary fiber. Oat flour can help lower cholesterol levels, regulate blood pressure, and improve digestion. Make your pancakes and muffins with oat flour for a fluffy and chewy texture that will amaze your family and guests.
Coconut Flour
Coconut flour is made from dried coconut meat. It is loaded with dietary fiber, protein, potassium, and iron. In general, use up to 1/4 cup of coconut flour for every 1 cup of all-purpose flour; plus, coconut flour absorbs more liquid than all-purpose flour, so make sure to add at least 1 cup of the liquid.
Gram Flour (Chickpea Flour)
As its name suggests, this flour is made from ground chickpeas. Chickpea flour is a good source of plant-based protein, dietary fiber, and minerals. Thanks to its gluten-free properties, you can use chickpea flour to make delicious baked goods, thicken sauces or soups, and bind patties and sausages.
Rice Flour
Rice flour is a staple in gluten-free baking. It can be used to bake many types of bread, cakes, and muffins. However, it can be gritty, so it should be combined with other flour.
Sorghum Flour
Sorghum is a nutritionally dense whole grain that is a great alternative to all-purpose flour. With its mild taste and sophisticated texture, sorghum flour is a great addition to sweet breads and cakes. It contains important anti-inflammatory compounds, which are beneficial for your immune system.
Tapioca Flour (Starch)
This is a mild, slightly sweet flour made from cassava root. It will add chewiness and smooth texture to gluten-free baked goods. Tapioca starch is a perfect addition to sauces and a good binding agent for vegan patties.
Quinoa Flour
Quinoa is a complete plant-based protein. Quinoa flour has a nutty, mild taste that is perfect for pancakes and baked goods.
Amaranth Flour
Amaranth is an excellent source of protein, dietary fiber, and micronutrients. Its flour is made from the seeds of the amaranth plant. Its slightly earthy flavor makes it perfect for rustic crackers and flatbread.
Cassava Flour
Cassava Flour is made from cassava roots. Cassava flour is a great choice if you need grain-free and gluten-free flour with a neutral taste! You can make real culinary masterpieces, from gluten-free breads to luscious cookies with the perfect chewy texture. For most recipes, use it in a 1:1 ratio with all-purpose flour.
Millet Flour
With a slightly sweet taste and smooth texture, millet flour is a great option for quick breads and cakes. You can grind millet seeds for a quick DIY option!
Teff Flour
Teff is an ancient Ethiopian gluten-free grain that’s packed with protein, iron, and calcium. It has a slightly earthy and sweet flavor. A chef’s tip: Substitute up to 25% of all-purpose flour with teff in your recipes.
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