When it comes to flour, there’s no longer a one-bag-fits-all policy. One BIG WHITE BAG to be specific.
Products made from nuts and ancient grains have sprouted on store shelves, and they’re worth a second glance. Not only do the different types of flour give you a chance to experiment with textures and flavors when cooking and baking, but they’re also another way to increase the nutritional variety in your diet.
We picked our Top 4 flourishing flours to add more nutritional punch to your baked goods.
- Almond flour
With vitamin E, magnesium and protein, almond flour offers a wonderful addition to baked goods. For cookies, cakes and quick breads, you can substitute up to 50 percent of the white flour in the recipe with almond flour. Almond flour will not rise, so do not use it in dough-goods.
- Garbanzo Bean flour
Full of iron and protein, garbanzo beans add nutrients without adding calories to baked goods. You can substitute up to 25 percent of white flour with garbanzo beans. (Too much and it will taste like a garbanzo bean.)
Wheat-free (not gluten-free, however) spelt can be substituted one for one with white flour in recipes. It adds healthy monounsaturated fats to goods. Spelt Flour is 100% stone ground from a delicious, easily digestible grain that is a primitive relative of modern day wheat. This whole grain flour can be used in most recipes calling for wheat flour, and is a good source of fiber.
This ancient Incan grain is a wonderful addition and substitute for dough goods, like pizza. You can substitute up to 50 percent of white flour with quinoa flour. Quinoa is higher in fat content and can provide valuable amounts of heart-healthy fats like monounsaturated fat (in the form of oleic acid). Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA).