Lots of us are looking for good flour substitutes as we bake our way through thecoronaviruslockdown.
SELF columnist Jessica Jones, M.S., R.D., certified diabetes educator and cofounder ofFood Heaven, tells SELF.
Whatever the reason, you’re able to find a flour substitute suited to your needs.
ANI HOBEL / Getty Images
Some flours need more eggs or liquid.
Others need other binders or additions to ensure they perform, Sharp explains.
Dont be afraid to experiment!
Dana and John Shultz viaMinimalist Baker
(Unblanched almond flour is made from almonds that still have their skin on.)
Its sister, almond meal, is simply a little more coarsely ground.
Sharp likes making cookies with almond flour, like these almondsugar cookies.
Brittany Mullins viaEating Bird Food
Try these1-Bowl Snickerdoodle CookiesfromMinimalist Baker.
Coconut flour
Coconut flour is made from coconut pulp thats been dried out and then ground up.
It requires more eggs or wet ingredients to perform, Sharp says.
Brittany Mullins viaEating Bird Food
She finds it ideal for quick breads with lots of wet ingredients, like banana bread.
Try thisChocolate Chip Coconut Flour Banana BreadfromEating Bird Food.
Quinoa flour
Quinoa flour is a good alternative for people who cant havewheat, Cording says.
Monique Volz viaAmbitious Kitchen
Rumsey says quinoa flour can be used in muffins, pancakes, and breads.
Try theseQuinoa Gingersnap CookiesfromEating Bird Food.
Chickpea flour is great for adding texture and holds together pretty well, Cording says.
Alyssa Rimmer viaSimply Quinoa
Cording says its a great option for people who are new to alternative flours.
Its pretty easy to work with and doesnt have a strong flavor, she says.
Try thisGingerbread CakefromSimply Quinoa.
Monique Volz viaAmbitious Kitchen
Oat flour
Oat flour might be one of the greatest flour substitutes because of how damn convenient it is.
If youve got oats in your pantry, then youve got oat flour.
I use it in a lot of my recipes includingpancakes,protein bars, andcookies, Sharp says.
Erin Dooner viaTexanerin
Try theseOoey-Gooey Dark Chocolate Espresso Date Oat BarsfromAmbitious Kitchen.
Try theseCinnamon Apple Cake BarsfromTexanerin.
Buckwheat flour
Buckwheat flour is made from grainlike buckwheat seeds, or groats.
Kate viaCookie + Kate
(Its actually not a bang out of wheat and is therefore gluten-free.)
Its got a good bit ofprotein and fiber, along with a lovely taste.
A classic way to use it is to make buckwheat pancakes.
Christina Lane viaDessert for Two
Try theseBuckwheat Double Chocolate CookiesfromCookie + Kate.
Although its not as commonly used in sweet baked goods, Hartley says it enhances rustic desserts like crumbles.
Try thisRye BreadfromDessert for Two.
Yelena Strokin viaCooking Melangery
You might describe the flavor as earthy or grassy.
Try thisAmaranth-Honey BreadfromCooking Melangery.
No matter what you use it for, its a highlynutritious optionthat is rich in protein and fiber.
Erin Alderson viaNaturally Ella
Try theseOat Teff PancakesfromNaturally Ella.
Millet flour
Millet is another tiny grainlike seed containing a modest amount ofprotein and fiber.
Try theseSweet Potato Millet PancakesfromThe Full Helping.
Gena Hamshaw viaThe Full Helping