What kind of flour is best to replace wheat. Wheat flour has several alternatives.
It seems almost impossible to find a person who would not love baking. However, we often deny ourselves this, because bakery products are usually baked from white refined flour. Why is it bad? To make the usual wheat flour, grain is cleaned of everything useful in it – bran and germ. There are only fast carbohydrates and sugar, which will bring us nothing but extra pounds. Now you can find many substitutes for white flour – we tell you about the most useful of them, Ukraine , Ukraingate , 22, February , 2022 | Medicine
Almond flour
Almond flour, as you might guess, is made from whole almonds, sometimes peeling (for a softer texture), sometimes leaving it (thus retaining all the useful properties). Almond flour is rich in fats that are good for the heart and blood vessels, contains twice as much protein and three times more fiber than the usual white flour. Carbohydrates, on the other hand, are almost non-existent and gluten-free, making it suitable for people with food intolerances.
Of course, almond flour will not be able to completely replace wheat because of the difference in texture and low bonding ability. It is suitable for tender, slightly loose pastries, where the dough should not be too dense. In addition, almond flour is an ideal gluten-free breading for meat, poultry and fish.
Whole wheat flour
Unlike white refined flour, wheat grains contained in flour are not cleaned of bran and seedlings, which makes wholemeal flour very useful. It is rich in fiber, vegetable protein, magnesium, iron and B vitamins. Of course, they taste a little different: the dough from wholemeal flour is denser, with a pronounced wheat flavor. Such a product cannot be called a full-fledged substitute for white flour, but in most recipes they can be mixed in a ratio of 1: 2 (2 parts wholemeal flour). This will make baking more useful without losing the usual taste.
Chickpeas flour
Chickpeas are one of the most nutritious types of legumes. To make flour, it is dried and ground to a powder. Chickpea flour can boast a high content of vegetable protein, fiber, B vitamins, potassium, calcium and magnesium.
The ability of chickpea flour to bind the dough is almost as high as that of wheat, so it is suitable for all types of baking. The only nuance – a bright bean flavor, so this product may not suit everyone. Elsewhere, it’s a good and healthy alternative!
Oatmeal
Oatmeal is rich in vegetable protein, fiber and nutrients. Its advantage is that it can be easily prepared yourself, if there is no health food store nearby. It is important to use whole oats, not processed flakes, because the benefits of them are no more than white refined flour. Oatmeal is perfect for baking bread, desserts, as well as breading for meat dishes.
Cornflour
Corn flour is a good substitute for wheat. It does not contain gluten, rich in potassium, calcium, magnesium, fiber and B vitamins. Choose corn flour with the least degree of processing to get the maximum amount of nutrients. This flour is universal, suitable for almost all types of baking, has a pleasant taste and gives the dough an appetizing golden hue.
Source : Ukrgate
