John Myers
Whether you need a gluten-free flour substitute for health reasons, want to save carbohydrates, or simply want to bring a breath of fresh air into your bakery: There are definitely delicious alternatives to wheat flour and the like. We present five suitable foods.
It doesn’t have to be grain: flour substitute
When baking without flour, there are a few things to keep in mind so that the dough holds together. Most alternatives lack the gluten protein found in wheat, spelled, and other grains. In flour-free recipes, therefore, there are appropriate binding agents on the list of ingredients that ensure a workable consistency. As in our recipe for flourless walnut wedges, this can be eggs, but applesauce, bananas, guar gum, and flea or chia seeds are also suitable. With the help of these holders and the following five products, you can bake cakes, pancakes, and other delicacies with flour substitutes.
Almond flour
Ground nuts are a good substitute for flour without carbohydrates. Almond flour, which is finer and has less oil than ground almonds, is widespread. This gives it good baking properties and allows it to be used in conjunction with moist ingredients for flourless pastries. Other types of ground nuts, such as coconut flour or walnut flour, can also be used as low-carb flour substitutes. The sometimes intense taste and the high liquid absorption should be noted here.
Oatmeal
Oatmeal can also be used for both savory and sweet baked goods. As a very low-gluten food, oats are a good flour substitute for anyone who wants to avoid gluten and still wants to process grain. Depending on the recipe, the whole flakes are used or you grind them in a blender. In combination with binders, oat flour is a full substitute for flour and does not necessarily have to be mixed with other types.
Protein powder
If you are looking for a particularly high-protein alternative to flour, for example to promote muscle building as a strength athlete, you can use protein powder as a flour substitute. Products based on whey (whey), casein and soy are especially good for baking. In almost all recipes, part of the flour can be easily replaced with it, there are also special dishes that are only prepared with the powder. For example, gluten-free pancakes can only be made with this flour substitute. Thanks to different flavors from strawberry to chocolate to vanilla, protein powders are versatile.
Pseudo grain
So-called pseudo-cereals such as quinoa, amaranth, and buckwheat are becoming more and more popular as flour substitutes. They taste good and are gluten-free. Their slightly nutty note goes well with savory baked goods such as bread and rolls, but flours made from pseudocereals are also well suited for patties, pancakes, and as an alternative binding agent for soups and sauces. A classic with buckwheat flour are galettes, savory crêpes. Our recipe tip for the Inkakorn: hearty quinoa bread!
Legumes
Chickpea flour, lentil flour, soy flour, and pea flour are exotic flour substitutes, but are increasingly conquering supermarket shelves. There is now a considerable selection of pasta that is not made from durum wheat semolina, but from legumes. They are also suitable as a flour substitute for baking. Not only can chickpeas be used to make delicious falafel, you can also use the flour to bake flatbreads and rolls.
