When I was diagnosed with an allergy to grain (grain allergy is NOT Celiac Disease or gluten intolerance), I immediately thought about all the delicious cakes and breads that I wouldn’t be able to eat anymore.
I CAN eat those delicious foods!
“How?!” you ask with a confused look on your face.
I’m so glad you asked me because I’m going to tell you all about this great discovery!
What Is Flour?
Maybe you take flour for granted the same way I used to, so let me explain a few things about this wonderful ingredient.
Flour is defined as a fine, soft powder made by grinding grain or another food product.
Some of the most common flours include wheat, white and all-purpose flour. These flours are made from wheat or a blend of wheat and are used for general baking needs such as pastries, bread, cakes, muffins, brownies, pasta, pies, gravies and thickeners.
So is there an alternative to wheat or white flours?
Alternatives To Wheat/White Flour
Obviously my excitement is because flour can be made from far more than just wheat and other grains. Actually, some of the other types of flour can be exchanged with the same measurements as wheat, white and all-purpose flours. Although when using some of the other types of flour, adding a little more liquid ingredients might be necessary because the flours tend to be a bit more dry, but as substitutes they are still great!
Here’s a list of a few other kinds of flour:
- Almond flour – made from ground almonds
- Bean flour – flour made from grinding dried or ripe beans such as Garbanzos which are packed with nutrition and delicious in hummus
- Brazil nut flour – flour made by grinding Brazil nuts
- Coconut flour – flour made by grinding the meat of a coconut meat
- Flaxseed flour – made from ground flaxseed
- Hazelnut flour – flour made from ground hazelnuts and it is one of the drier type flours
- Macadamia flour – made by grinding Macadamia nuts
- Pistachio flour – flour made by grinding the meat of pistachios
- Potato flour – flour made from a potato that has been peeled, cooked, mashed, dried and ground into potato flakes
- Rice flour – flour made by grinding rice kernels
- Tapioca flour – flour made from the root of the cassava plant
What Can These Various Flours Do For Us?
The alternative/substitute flours for wheat, white and all-purpose flours are actually more flavorful and healthy. Even better than that, the nut, seed, root and vegetable flours can be eaten by people who have a gluten intolerance, grain allergy or by those with Celiac disease.
Can you hear me cheering loudly?
It took me several weeks to get over the sadness associated with giving up all grains. For a couple more weeks after that I slowly lost the cravings for grain and my life no longer centered around, “What can I eat next?”
This week I went searching for flour alternatives and purchased several different kinds of flours which I will begin substituting in my upcoming recipes. I’m going to bake with regular wheat, white and all-purpose flours like I have done all my life, but at the same time, I will bake the food for my posts with an alternative flour too.
So not only will I post dual comparison recipes with the various flours, I guess all my friends and family who don’t want to give up grains will be enjoying all the foods that Alyssa and I used to snarf down in record time.
It will be a win-win for everyone.
The alternative flour recipes will not only be more nutritious, but they won’t make us gain weight! Maybe I will actually be able to convince you to go grain free with that little tidbit of information.
I know, I know…when pigs fly, right?