3 Replacements for Flour if You’re Going Gluten-Free
Whether you’re adjusting recipes for yourself or a family member, or even have a gluten-free guest coming for dinner, making the initial switch to a new gluten-free diet can be easier than you think!
Gluten is a protein found in wheat that, when used in baking, gives dough its elasticity. With so many people experiencing sensitivities or allergies to this substance, more and more gluten-free choices are becoming available in supermarkets and health stores, especially when it comes to flour substitutions!
That being said, here are 3 replacements for flour that you can try out if you’re going gluten-free:
Made from the familiar oblong nuts and packed with nutrients (and almost no carbs!), almond flour not only serves as a perfect flour substitute, but can also add great texture if you’re making your own gluten-free bread crumbs! Try combining almond flour with shredded parmesan cheese and Italian spices next time you make chicken cutlets or meatballs.
Coconuts are more versatile than one might think! This super-fine flour is one of our all-time favorites, and not just because it’s high in fiber and other beneficial nutrients! Most people use coconut flour in combination with another gluten-free flour, replacing around 20% of the flour called for in the recipe with it. This is because coconut flour has a tendency to soak up liquids like a sponge, so when using it in your cooking and baking you may need to add just a bit more wet ingredients to prevent your recipes from becoming too dry.
Packed with protein, amino acids and fiber, millet flour makes for a great flour substitute. This flour is easily digested and adds a slightly sweet corn-like flavor to most dishes. Many people think millet is a grain, but it is actually a naturally gluten-free grass! Millet flour is perfect for getting a “crumbly” texture to your dishes, so be sure to keep that in mind if you’re going to use it in baked goods that you don’t want to be too crumbly!
What’s your favorite kind of flour substitute? What recipes do you use these flours in? We’d love to hear all about them in the comments!