In recent years, there is a tendency to engage in cooking. People are fascinated when they see on youtube and in chef shows cooking delicious dishes and want to discover new flavors, healthy , in order to integrate them into their daily lives. The basis of any pastry or pastry recipe is flour. But beyond the wheat flour there are many other “substitutes” that we are waiting to discover. In addition, there are many with some health issues for whom wheat flour preparations are a problem, for example diabetics, people with allergies and celiac disease, while some of our friends for dietary reasons may have reduced their consumption of wheat, such as those who eat Keto and Low Carb .

My friends, especially in the countryside, tell me that in the shops of their areas they find it difficult to find a variety of flours that meet their nutritional needs. The truth is that there are so many alternative flours nowadays, each with its own unique taste and aroma, that gives something special in baking a pastry or dessert. Consider using these flours as a way to add texture and flavor to your pastries. Each flour also brings its own nutritional richness to the table, as it has a different nutritional profile of fats, proteins, carbohydrates, fiber, vitamins and minerals.

If you are new to baking with these different flours, keep in mind that their uniqueness also means that they fit into a recipe other than all-purpose flour. Some flours need more eggs or liquids. Others need ingredients that will make them inflate or maintain their consistency. Therefore, it is a good idea to follow a recipe written using this particular flour (such as the recipes provided below) or do some testing to see how different flours combine with wheat flour. Do not be afraid to experiment!

Different flours that we suggest to get you started

1. Almond flour

Almond flour is usually made from almonds that have been ground to a light, floury texture. Almond flour is rich in protein, unsaturated fats and vitamin E.

Almond flour is surprisingly versatile and easy to make. Personally, I like to use it in place of toast or to replace white flour in pastries such as cookies and biscuits.

Read the detailed description for nutritional information on the product page:

Try this recipe to make cookies with almond flour:

Cinnamon cookies, almond flour and coconut sugar on their surface , soft inside
slightly crunchy on the outside, absolutely sweet, quick and easy to prepare and very tasty.

Materials:
For the investment:
2 tablespoons coconut sugar or organic sugar
1/2 teaspoon cinnamon
For cookies:
1/2 cup butter (regular or vegan).
1/2 cup coconut sugar or organic sugar (if you use stevia , it is less than half a cup)
1 egg (or 3 tablespoons aquafava for vegan)
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 cups gluten-free flour mixture * (if not gluten-free, all-purpose flour but use less as it is drier and more absorbent *)
1. Cup almond flour
2 tablespoons corn starch (corn starch gives a slightly fluffier texture)

Implementation:

Preheat the oven to 176 degrees C and line two baking sheets with parchment paper and leave it hot until the mixture is ready.

Prepare the coating for the cookies by adding coconut sugar or organic sugar and cinnamon in a small bowl while stirring to mix. Set aside.

Add the softened butter of your choice to a large bowl and beat until creamy and smooth for about 1 minute.

Add coconut sugar and stir at medium speed until fluffy and light – about 1 minute. Then add the egg or aquafava and vanilla and mix again.

Add the baking powder, cream tartar (optional), cinnamon and sea salt and mix to combine. Then add the gluten-free flour mixture, almond flour and cornflour and mix with a wooden spoon until the ingredients are combined.

The dough should be thick and loose enough at this point. If it is very soft, add 1 tablespoon of gluten-free flour mixture and almond flour each time until the dough becomes more solid. Then cover and transfer the dough to the refrigerator.

Use a cookie spoon or a teaspoon to measure 1 λιά tablespoon of dough to shape into a ball. The dough will still be soft. Wrap the round doughs with a cinnamon-sugar coating and arrange in the pan.
Bake for 10-12 minutes, or until lightly browned and puffed (some cracks are normal – they will not puff too much). Remove from the oven and let cool in a pan for 10 minutes. Then they are ready to enjoy!

Once cool, store the cookies that will be left covered at room temperature for 3-4 days or in the freezer for up to 1 month.

 

2. Coconut Flour

Coconut flour is made from coconut pulp that has dried from its moisture and is then ground. Is rich in fiber . Coconut flour is baked very differently from white flour and other flour substitutes, absorbs too much moisture resulting in a denser, heavier texture . More eggs or liquid ingredients are needed to execute a recipe with this flour. Is ideal for pancake pancakes or with lots of liquid ingredients and fruits such as banana.

It is popular with lovers of low carb diets and those who are gluten intolerant.

In addition to its impressive nutritional profile, coconut flour can offer many benefits. These include balancing blood sugar levels, better digestion , heart health, and even weight loss.

Coconut flour has a lower glycemic index than traditional flours and its rich texture and natural sweetness make it excellent for baking.

Coconut flour does not contain gluten , making it a choice for people with certain conditions, such as celiac disease , wheat allergy or gluten sensitivity. People with celiac disease or wheat allergies should avoid all gluten-containing grains, while those with a gluten sensitivity may choose to either reduce or eliminate them altogether from their diet.

Coconut flour is considered high fiber foods up to 45 grams per 100 grams . As adults we should aim to have 30 grams of fiber per day, so just 1 tablespoon (about 10 grams) of coconut flour would provide just over 10% of the recommended daily allowance.

Read the detailed description for nutritional information on the product page:

Try the following recipe to make banana bread with coconut flour and chocolate chips :

Materials:

1 cup mashed banana (you will need 2-3 bananas)
3 eggs
Or a cup of almond butter
Or a cup of coconut oil , melted
1 teaspoon vanilla
Or cup 60 grams of coconut flour
Or a teaspoon of baking powder
Or teaspoon baking soda
Or teaspoon of sea salt
Or a cup of mini chocolate chips

Implementation:

Preheat the oven to 170 degrees C.
Prepare a pan by smearing it with coconut oil or lining it with parchment paper.
In a large bowl, mix the mashed bananas, eggs, almond butter, coconut oil and vanilla.
Once the liquid ingredients are mixed, add the dry ingredients (coconut flour, baking powder, baking soda and sea salt). Stir until the mixture is homogeneous. Add the chocolate pieces and mix lightly.
Put the dough in the pan or the mold we prepared earlier.
Bake for 45 minutes or until the cake turns brown and try to pierce with a toothpick and see if it comes out clean.
Remove the form from the oven and let it cool for 20-30 minutes on the grill before removing it from the form to cool completely. It should come out very easily if you have properly oiled the pan or use parchment. Cut the banana bread (a bread knife works best), serve and enjoy.
Store any leftovers in a sealed container at room temperature for a few days. To preserve it longer, store it in the refrigerator or freezer.

 

3. Quinoa flour

Quinoa flour is another good alternative for people who are sensitive to wheat. You can buy it from our store, but you can also make this high protein flour at home using raw quinoa seeds. Quinoa flour can be used to make muffins, crepes, pancakes and bread. However, it does not always retain its shape like other flours, so it is good to combined with other flours for better results .

Quinoa flour is not only rich in protein compared to other flours, but also has fiber, iron and other trace elements. The high content of dietary fiber in quinoa is the main nutrient that helps in weight loss. It has almost twice the amount of any other grain – 19.9 g per cup. These fibers are enough to increase the feeling of fullness or to give a feeling of satiety, as a result of which we consume fewer calories in our meals. It also has a high protein content that also helps boost metabolism and reduce appetite.

With a low glycemic index of 53 , quinoa is eligible to be part of a diet for those with low blood sugar. Quinoa does not tend to raise blood sugar levels fast, thus helping to manage diabetes . It is also naturally rich in fiber, is digested slowly and thus helps in better handling of sugar levels. Combine quinoa flour with other high-protein, high-fiber foods.

Read the detailed description for nutritional information on the product page:

Try the quinoa flour in the following cookie recipe:

Materials:

2 cups quinoa flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon sea salt
1/3 cup donuts, cut into small pieces
Or a cup of coconut oil , wet
1 cup brown sugar
1 teaspoon broken flaxseed + 3 tablespoons water
Or a cup of molasses
Or a cup of sugar, for coating

Implementation:

Preheat the oven to ΅170 degrees C.
Beat the flaxseed with water in a small bowl to make the so-called “flaxseed egg”. and set it aside.
In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). and set them aside.
Using an electric mixer, mix the sugar and coconut oil until creamy, about 2 minutes. Also beat the molasses and the “flaxseed egg” until combined.
With the mixer on low speed, gradually add the flour mixture, beating until incorporated. Add the donut pieces to the prepared mixture and mix with the spatula.
Using your hands, roll the dough into balls about 3 cm in diameter. Place the sugar in a shallow bowl and wrap each ball of dough in the sugar to coat it.
Spread the cookies on ready-made baking sheets, evenly between them.
Bake for 12-15 minutes or until golden brown and puffed, turning the pan in the middle of the baking. Remove from the oven and use the back of a fork, gently pressing on the center of each cookie to give it a slightly flat cookie shape.
Let them cool just before transferring them to the grill to cool completely.

 

4. Chickpea flour

Made from ground chickpeas, this flour has high in protein and fiber, making it quite filling. Chickpea flour is excellent since adds texture and holds the other materials quite well. We can use it for savory and sweet preparations such as crepes, pancackes, breads, pasta, it is also suitable for tying soups and cooked foods. It has a walnut, earthy taste.

It is a classic legume flour . Chickpea flour has the highest protein content of any other flour , including white flour and wholemeal flour. One serving of 1 cup (92 grams) of chickpea flour provides 20 grams of protein, compared to 13 grams of white flour and 16 grams of wholemeal flour.

Your body needs protein to build muscle and recover from injuries and illnesses. It also plays an important role in weight management. Foods high in protein keep you full longer and your body needs to burn more calories to digest these foods.

In addition, due to its role in muscle growth, consuming sufficient protein will help you maintain muscle mass, which is especially important if you are losing weight.

Read more details about chickpea flour in this special article of our store .

Read the detailed description for nutritional information on the product page:

Make your own delicious banana bread with chickpea flour:

Materials:

3 medium ripe bananas, mashed (about 1 1/3 cup banana puree)
1/4 cup honey or pure maple syrup
2 eggs, at room temperature
1/3 cup olive oil (or chilled coconut oil , or butter)
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 1/2 cup chickpea flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional add-ons:
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
1 cup blueberries
1 cup grated coconut

Implementation:

Preheat the oven to 170 degrees C. Line a pan with parchment paper and spray with non-stick cooking spray.

In a medium bowl, whisk together the chickpea flour, baking soda, cinnamon and salt and set aside.
In a large bowl, combine banana pulp, honey (or maple syrup), eggs, olive oil, vanilla extract and apple cider vinegar. Stir until well combined and creamy.

Add the dry ingredients to the liquid ingredients and mix until combined. Add any of the optional ingredients to create your own version of this delicious banana bread. I highly recommend chocolate chips and / or nuts!

Pour the dough into a prepared pan and spread on top. Bake for 40-55 minutes or until the toothpick we nail in the center until it comes out clean.

Remove from the oven and place on the grill to cool for 10-15 minutes, then carefully turn over, remove the banana bread from the pan and place it back on the grill to cool completely. Cut into 12 slices.

 

5. Brown rice flour

Made from well-ground brown rice, this high-fiber flour has a light, pulverized texture similar to white flour , making it ideal for baking. It is a great choice for people who have no experience with alternative flours and want something similar in texture and cooking properties to wheat flour to make the recipes they are used to.

I use brown rice flour for most cooking and pastry recipes that I want to be gluten free. You will also find that it is one of the easiest and most common substitutes for wheat flour. I have made cakes, cookies, breads, crepes, etc. while I have also used it as a thickener in soups with great success.

Brown rice flour is an excellent source of fiber , which not only improves digestive health, but has also been shown to lower cholesterol levels. It enhances the health of the liver, as it contains choline , which carries cholesterol and triglycerides from the liver to the point required in the body.

Read the detailed description for nutritional information on the product page:

Delicious cake with brown rice flour:

Materials:

3/4 cup almond flour
1/2 cup brown rice flour
1/2 cup toasted quinoa flour
1/2 cup tapioca starch
2 tablespoons coconut flour
2 teaspoons baking powder
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
A pinch of sea salt
2 organic beaten eggs
1/2 cup pumpkin puree
1/2 cup milk of vegetable origin
3 tablespoons molasses
1 cup coconut sugar
coconut yogurt for coating (optional)

Implementation:

Preheat the oven to 170 degrees C. Line a 9-square-inch baking tray with parchment paper and set aside.
In a medium bowl, mix your dry ingredients.
In a separate bowl, combine eggs, pumpkin puree, milk, molasses and sugar. Beat in the dry ingredients until a very thick batter begins to form. You want the dough to be slightly more cohesive than the cake batter. Transfer the mixture to your baking tray.
Bake in the center of your preheated oven for 40 – 45 minutes. Try the cake with a fork as you nail it if it is clean. If there is nothing on the fork remove, the cake is ready!

Remove from the oven and let it cool for 10-15 minutes before transferring it to the grill to cool completely, before cutting it into square pieces. Serve with a spoonful of coconut yogurt (or whipped cream) and a spoonful of molasses poured on top.

 

6. Wheat flour

Oatmeal is probably one of the biggest substitutes for flour at the moment because of how convenient it is, its versatility in recipes and its taste. If you have oats in your closet, then you will definitely love oatmeal. It has a good content of protein and fiber , as well as a tender texture and mild taste that make it quite versatile. I use it in many recipes, including pancackes, crepes, protein bars and cookies .

Because oatmeal is gluten-free , you can not replace it with all the flour in pastries that need the help of gluten to swell. You can replace oatmeal with about a quarter of the flour in a regular bread recipe , slightly increasing the amount of yeast in the recipe to help the bread rise.

Oatmeal comes with many health benefits. It is a whole grain food, which means it contains vitamins, minerals, antioxidants, fiber and is also an excellent source of protein .

Because oats are rich in fiber and protein, it will make you feel satisfied and help the feeling of satiety for a longer period of time. This means that recipes that use oatmeal (as opposed to white, refined flour) are less likely to raise your blood sugar.

It is also extremely flexible. You can use oatmeal in many baking recipes, even savory preparations, because it provides a perfect texture and holds the rest of the ingredients together.

Read the detailed description for nutritional information on the product page:

Try making this protein bar with chocolate and oatmeal:

Materials:

For the filling:
1 1/2 cups seedless dates
1 1/4 cup hot water
2 teaspoons espresso powder or instant coffee beans (optional)
1/2 teaspoon vanilla extract

For the base:
1 1/2 cups gluten-free oatmeal
1 cup oatmeal without gluten
2/3 cup packaged brown sugar (or coconut sugar )
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup melted coconut oil (or regular butter)
80 grams of your favorite dark chocolate (at least 70%), coarsely chopped, (alternatively less than 1/2 cup chocolate chips)

Implementation:

Preheat the oven to 170 degrees C. Line a 20 x 20 cm baking tray with parchment paper so that the bars can be easily removed afterwards. This is important! Lubricate the paper with non-stick cooking spray.

Prepare the filling first: Add the dates, hot water, espresso powder and vanilla to a high power blender and mix until the contents are pureed, about 2 minutes. It does not matter if there are some chunks. Allow the persimmon pulp to cool and thicken slightly for 5 minutes while making the base.

To make the oat base: in a large bowl, combine the oatmeal, oats, brown sugar, baking soda, cinnamon and salt. Stir in melted coconut oil until the mixture is crumbly. Measure 1 cup of the mixture and leave it in a small bowl (this will be for the coating). Squeeze the remaining mixture into the prepared pan. you will need to press hard to make sure that the whole mixture will stick well together.

Gently spread the persimmon pulp evenly over the base of the crust. Sprinkle with chopped dark chocolate (or chocolate chips) and then sprinkle with the oats kept on top.

Bake the bars for 30-35 minutes or until thickened and lightly browned. If you want, you can also sprinkle the chocolate with a small piece of coarse sea salt for a savory and sweet combination. Leave them on the grill to cool for at least an hour so that the base stabilizes and does not break and then remove from the pan to cool completely. 16 bars come out. They are best kept refrigerated and are delicious when served cold as well as at room temperature.

 

7. Buckwheat flour

Buckwheat flour is made from buckwheat seeds that look like wheat grains or oatmeal, but is not actually a type of wheat and grass seed and therefore does not contain any gluten. It has a good amount of protein and fiber, along with a wonderful taste. Buckwheat flour has a really rich, nutty and earthy flavor that I just love. I like to use it in combination with other flours. A classic way to use it is to make pancake pancakes from buckwheat.

Buckwheat flour adds variety of texture, taste and shape to food products. Many people know this and enjoy using it in crepes, pancakes, and pasta .

Is best in combination with other flours . Buckwheat flour is one nutritional treasure compared to rice and corn, its grains are traditionally used in products gluten free . This flour is rich in minerals, antioxidants and has a well-balanced amino acid profile . There is a higher amount of fat in buckwheat flour, but it is mostly unsaturated fat, oily and linoleic acid .

Read the detailed description for nutritional information on the product page:

Try this recipe for chocolate chip cookies with buckwheat flour:

Materials:

6 tablespoons unsalted butter
350 grams of bittersweet chocolate (60-70% cocoa mass) *, finely chopped (about 2 ¼ cups), as well as several pieces to coat the cookies
Or a cup of buckwheat flour
2 tablespoons tapioca flour
Or a teaspoon of baking powder
2 large eggs, at room temperature
Or cup plus 2 tablespoons sugar
Or teaspoon of sea salt
1 teaspoon vanilla extract
Lightly coarse salt for sprinkling at the end

Implementation:

Place the pans on the top and bottom of the oven and preheat to 170 degrees C. Lay parchment paper on the baking tray.

Place the butter in a small saucepan over low heat. Add the 220 grams of chocolate (not all you have!) And melt with the butter, stirring frequently to avoid burning the chocolate. Continue cooking until the mixture is warm and has the desired texture. Remove from the heat and keep warm.

Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside. Meanwhile, place the eggs, sugar and salt in the bowl of a mixer and beat on medium to high speed until the mixture is very light and fluffy for 5 minutes (or use a mixing bowl and hand mixer). Slow down the mixer and add the vanilla until combined with the rest of the mixture, then add the hot chocolate butter mixture.

Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to add the rest of the chopped chocolate.

If the dough is very runny, let it cool for a few minutes until it stabilizes in texture when you take a spoonful. Take 2 tablespoons to pour on the baking sheets of the pan to form each cookie, separating them at least 4 cm apart. Sprinkle a few pieces of chocolate and a few pieces of salt flakes on top of each cookie.

Bake the cookies until they swell, crack and their edges are tight, 8–12 minutes, turning the pans in half. Leave to cool in the pans. Enjoy the cookies hot or at room temperature. The cookies are best the day they are baked but will be kept the next day in a bowl at room temperature for up to 3 days.

8. Spelled or Dinkel Flour

Dinkel is a type of wholemeal flour that has several characteristics of ordinary wheat flour but is more nutritious, naturally contains gluten and is low density with a uniform structure. It has a moderate to high content of protein and fiber, gives a nice, fluffy texture to the dough and works quite well when mixed with plain flour in a ratio of 1: 1 . Good bakeries make quality and expensive pastries and breads with this flour in this proportion.

A flour from the wheat Triticum spelta, you consider that was given as a gift to the Greeks by Dimitra, the goddess of the harvest. Many claim that it is the zea mentioned in ancient sources.

Dinkel flour has a light walnut flavor and is slightly sweet . It has a light texture which means your grills will not be heavy or solid, so you can add it to all kinds of recipes. Because it belongs to the wheat family, this flour contains gluten, although some people find dinkel flour to be more digestible .

It is a good source of fiber and protein . Start by replacing the 25% of wheat flour required in your recipes. You can generally substitute up to 50% of regular wheat flour in many pastry recipes with this flour.

For optimal freshness, store in a cool, shady, dry place – preferably in the freezer or refrigerator after opening.

Read the detailed description for nutritional information on the product page:

Read below an apple cake recipe with dinkel flour:

Materials:

1 cup (130 grams) spelled dinkel flour
1 1/4 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (85 grams) honey
1/4 cup (60ml) olive oil
1/4 cup (50 grams) brown sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cups (170 grams) peeled and chopped green apple or any other apple that is usually good for baking

For the overlay:

4 teaspoons raw sugar
1 teaspoon cinnamon
1/3 – 1/2 cup candy, optional

Implementation:

Preheat your oven to 175 ° C. Grease a 20×20 cm baking tray or line it with parchment paper.
In a small bowl, mix the flour, cinnamon, baking powder and salt.
In a large bowl, combine honey, olive oil and sugar.
Add the egg and vanilla and mix until well combined.
Add the dry mixture to the liquid mixture, stirring just until combined.
Add the apples and stir until combined.
Spread the mixture evenly in the pan.
Mix together the sugar and cinnamon for the coating and sprinkle over the dough.
Bake for 15 – 20 minutes or until a toothpick that has pierced the cake in the middle comes out clean.
Then pour the candy on top and it is ready.

9. Amaranth Flour

Amaranth is considered a pseudo-grain, like quinoa and buckwheat and can be ground into flour. The resulting flour has sufficient amount of protein and fiber . You can describe its taste as earthy or herbal. It’s a very heavy flour, so you’ll probably want to use in combination with other flours that have a lighter texture, such as regular all-purpose flour. We replace about 25% of regular all-purpose flour in bread to add texture, flavor and protein to our baked goods.

Amaranth flour is gluten free , it is rich in protein . The protein of this flour gets high quality grades due to its rich content of the amino acids lysine and methionine . For this reason it is very useful for those who follow a vegetarian diet.

Contains many other healthy nutrients. High levels of the amino acid lysine help the body properly absorb calcium from the digestive tract . For those interested in increasing their calcium intake, amaranth flour It also has twice as much calcium as cow’s milk . Amaranth flour is also rich in fatty acids and contains tocotrienol, a powerful form of vitamin E. It has about five times more iron and three times more fiber versus wheat flour. It is also rich in other micronutrients, such as potassium, phosphorus and vitamins A and C.

Read the detailed description for nutritional information on the product page:

Make the following gingerbread recipe with amaranth flour and you will be happy:

Materials:

1 cup amaranth seeds (wholemeal amaranth)
1 1/2 cups water
1 pinch of salt
2 tablespoons dry yeast
1 tablespoon honey
1/3 cup water
4 cups wholemeal flour
1/2 cup amaranth flour
2 teaspoons salt
1 1/4 cup milk
2 tablespoons soft butter

Implementation:

In a medium saucepan, combine the amaranth seeds, salt and water. Bring to the boil and cook for about 10 minutes on low heat. Turn off the heat and let the mixture soak in the pot that we have removed from the eye.

In a small bowl, mix yeast and honey in water and set aside for 15 minutes.

Mix the flour and salt in a bowl, make a mold and pour the yeast mixture. Mix the flour and yeast together. Cover the bowl with a damp towel and let the dough rest for 15 minutes.

Mix the milk and butter in the amaranth that you strained from the pot and add them to the dough. using an electric kneading mixer knead the dough for about 5 minutes. Cover the bowl with a damp towel and let the dough rest until it doubles in volume.

Preheat the oven to 240 degrees Celsius.

On a lightly floured surface, form the dough into a ball and then put it in a pan. Let it rest for 10 minutes. For decoration, you can cut the loaf with a very sharp knife radially 8 times.

Put the pan on the middle grill in the oven, bake for 10 minutes at 240 degrees and then 35 minutes or more at 170 degrees.

10 Millet flour

Millet is another tiny seed that contains a good amount of protein and fiber. Its flour has a soft, starchy texture , which makes it an excellent choice for gluten-free baked goods, such as cookies, muffins and chocolate cakes . However, it is advisable to mix the millet flour with at least one other flour during baking to enhance the flavor.

Millet flour is also nutritious. Most notably, 100 grams provide 22% of the Daily Recommended Dose of iron and B vitamins that support the body’s energy level. Whole grain also provides antioxidants and other minerals such as magnesium, manganese, phosphorus, copper, zinc and potassium .

Read the detailed description for nutritional information on the product page:

Here’s a recipe for sweet potato pancakes with millet flour:

Materials:

1/2 cup millet flour
1 cup flour for all uses
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar or demarara sugar
1 teaspoon apple cider vinegar
1 1/4 – 1 1/2 cups almond or soy milk start using a small amount
1 tablespoon olive oil or grape seed oil
3/4 cup mashed sweet potatoes

Implementation:

Lightly grease a large pan or grill. Beat together the flour, baking powder, salt, cinnamon, nutmeg and sugar.
Beat together the apple cider vinegar and 1 1/4 cups almond or soy milk. Mix the oil and the sweet potato puree.
Add the liquid ingredients to the flours and mix until well combined. If the mixture is too thick, add more almond or soy milk, two tablespoons, until it has the right consistency for pancake pancakes (not too fluid, but easy to get round when thrown in your pan).
Allow the mixture to rest while heating the pan over medium heat. When the pan is hot, add the batter and let it cook until small bubbles form on the surface of each pancake and their base is tight. Turn the pancakes over and let them cook on the other side for another 2 minutes, or until both sides are golden brown and the pancakes are fluffy. Transfer the pancakes to a grill or plate while repeating the process until the mixture is finished.

 

How do we choose which flour is suitable for baking in a certain recipe?

To decide which type is best for your baking type, you need to look at the nutritional information of each flour , ie carbohydrates, proteins and in the case of wholemeal flours, the fats they contain. Of these three nutrients, protein is more important to the baker . The amount of protein present in this flour and its quality determines its performance in the kitchen.

A high percentage of protein means that the flour is hard and is better suited for making solid bread and other pastries in which we use yeast to rise. On the other hand, less protein means a softer flour, which is suitable for cookies, pies, cakes and cookies .

Since the protein content of wheat can range from 5% to 15%, the flour industry has established labeling standards that help us find the right flour for our needs.

Read above information about each flour that exists separately and include them in your diet. It’s all the more complete and nutritious you need. You will find all the flours that you read in our eshop by clicking here in the category of flours and you can order them, so that they can quickly come to your home in any area and if you are with minimal shipping .

Thanks for reading this detailed article. We will fill it in regularly with more information, so it is good to save it in your bookmarks , or to share it on social networks to refer to the points that you found useful.