The avid baker that I am, I love baking different varieties of cakes, cookies, and bread. Baking is something I love doing right from a very early point in life. And this is something that has helped me in becoming a Registered Dietitian at present. You can depend on me for your knowledge of nutrition and the things you need to consume. One thing I have never advised my clients to do is losing out on treats. That’s because I think baked goods are as healthy as veggies, and they can be an integral part of healthy diets. But baked goods will only be healthy if you use alternative flours for baking.
Using Alternative Flours For Baking: Is It Worth It?
Why not? What’s the harm in using alternative varieties of flours for your baking sessions? The key here is starting such sessions with top quality ingredients. Now, you have got the choice of going for a wide selection, including paleo-friendly, gluten-free, whole grain, stone-ground, and organic flours. These flours perfectly fit the nutritional objectives of every individual. So, the regular, store-bought all-purpose flours are not your only option to satiate your craving for baked goods. Here are some reasons why I use alternative varieties of flours got my bake sessions:
Alternative Flours: Almond Flour
Almond flour comes with several impressive features. It makes grain-free and gluten-free eating a possibility. It is also a brilliant choice for individuals on low-carb diets. Almond flour offers edible fiber, fat, and protein to all baked items. Last but not least, its fat content is a significant contributor towards tender and moist baked varieties.
It might be a bit challenging to bake gluten-free mainly because white flour derived from wheat offers structure to the chocolate chip cookies found in the market. Gluten-free flour is a special combination of starches and flours closely mimicking the all-purpose flour. This alternative flour variety can be used as a replacement for all-purpose flour in different recipes. Also, it comes with 2 grams of protein per serving.
It comes from the root of the Cassava plant and has not gained a lot of popularity as an alternative flour. However, it deserves the same praise as the other flour varieties in this list. One feature that makes it ideal for grain-free and gluten-free baking is its flavor that is on the more neutral side of things. Hence, if you are looking for a flour variety that perfectly blends with the other ingredients used in baking, Cassava would be a great choice.
It is yet another quality-based grain-free and gluten-free flour variant delivering edible fiber and protein boost to baked goods. The flour is made using garbanzo beans known for its rich texture. Chickpea flour has a nutty and sweet flavor and works very well with both savory and delicious baking.
Alternative Flours – Organic
This type of flour is one sourced from certified and 100% pure spring wheat. Such flours are unenriched and unbleached and also do not contain potassium bromate.