In 2023 we all are searching for harinas saludables or healthy flours. We are now well versed with the side effects of all purpose flour and we are looking out for healthier options.
In this article we explore 5 alternatives to all purpose flour that are equally tasty and you can make various recipes with it.
Almond Flour
Whole almonds are blanched to remove the skins before being processed into almond flour. Contrarily, almond flour has a rougher texture since it is formed from powdered almonds that still have their skins on. With certain exceptions depending on the recipe, they can frequently be used interchangeably.
In comparison to all-purpose flour, almond flour offers double the protein, treble the fibre, and is high in heart-healthy fats. It’s also a fantastic option for people who avoid gluten and are carb-conscious bakers because it contains a tiny fraction of the carbohydrates.
Almond flour’s nutty and complex flavour can give baked items more depth, wetness, and tenderness. When wetness and tenderness are essential ingredients in a recipe, like pancakes, waffles, and cake, this nut-based flour takes the cake. It can be used as a gluten-free breading for fish, chicken, and beef in addition to breakfast and baked goods.
Coconut Flour
Coconut flour is made from finely crushed dried coconut meat and has a rich, nutty flavour with hints of the tropics. With a huge 10 grams of fibre every 14 cup (as opposed to a paltry 1 g in all-purpose flour), this nut- and grain-free flour stands out nutritionally. Although coconut flour’s fat content is equivalent to that of almond flour’s, it cannot be substituted 1:1 for nut or wheat flours. In fact, as part of a baking blend, it functions best when combined with other flours.
Coconut flour is easily distinguished from other flours by its superior ability to absorb fluids. To make up for that, you might need to add more liquid or eggs to a baking recipe for better structure.
Use coconut flour in dishes with crisp edges, like pancakes or fritters, to take use of its absorptive properties. Additionally, it works well in place of breadcrumbs in dishes like coconut-crusted prawns or crispy white fish.
Whole-Wheat Flour
All-purpose flour lacks the heartiness of whole-wheat flour, which results in denser baked items with stronger flavours. Whole-wheat flour is made by milling wheat berries that still contain the healthy bran and germ. Iron, magnesium, and vitamin B6 are among the significant micronutrients that it also includes.
Whole-wheat flour shouldn’t always be used in place of all-purpose flour due to the changes in texture and flavour. White whole wheat and whole-wheat pastry flour, on the other hand, are two whole-grain flours that function well as alternatives.
White whole-wheat is made from white, hard wheat, which has all the advantages of whole grains but a lighter colour and a milder flavour. You can safely replace up to 50% of the all-purpose flour in a recipe with white whole-wheat flour.
Soft white wheat is processed to create whole-wheat pastry flour, which has less gluten. These qualities yield exquisitely delicate pie crusts and feathery light pastries, albeit they are not optimal for all baked items. Try replacing up to 25% of the all-purpose flour in the recipe with whole-wheat pastry flour; if you use more, you might need to increase the liquid.
Oat flour
Oat flour, which is produced by grinding oats, gives baked foods an earthy sweetness and chewiness. This whole-grain flour can replace up to 20% of the wheat flour in recipes for increased nutrition. It also delivers a respectable amount of protein and fibre. One of the simplest flours to prepare at home is oat flour, which is made by simply pulsing rolled oats in a food processor until they resemble flour.
It makes a delightful addition to muffins, quick breads and oatmeal cookies to enhance their whole-grain richness. In these muffins that you can make in a blender, we adore using oat flour.
Chickpea Flour
Dry chickpeas are ground into chickpea flour, also known as garbanzo flour. Chickpea flour is a nutritious powerhouse with nearly twice as much protein and five times as much fibre as wheat flour.
The tendency of chickpea flour to bind, which can assist give breads and muffins a solid feel, is one of its distinctive characteristics. Its most famous dish is the unleavened pancake known as socca (or farinata), a typical Mediterranean treat.
The flavour of chickpea flour does tend to trend more towards beans, which may have some limitations in baked items, so bear that in mind. For use in battering anything fried, producing savoury waffles, and binding foods like patties and fritters, chickpea flour is a formidable rival.
Thus you can see the alternatives to all purpose flour and you can find all of the above mentioned ones in saborati.
