Most people these days use white flour. But as it turns out more and more loudly, it is not good for our health at all, because white flour is bleached and contains gluten, which more and more people develop allergies to. It is bleached through a chemical process that also removes most of the nutrients from it. What we then consume are empty calories that send the blood sugar up, along with residual bleach, most likely also from GMO seeds that have been sprayed with toxins. It does not sound healthy! Baking without flour then seems the most sensible option. More precisely without white flour. We have put together some replacements that you can try. Have fun trying it and good appetite.
Baking without flour: bread, pizza and cakes
You can replace some of the flours 1 to 1 with your recipes, others need to be mixed with other flours in order to achieve a good consistency. We have included the instructions for the notes to be used for each meal for you.
Baking without flour: buckwheat flour
Contrary to what the name suggests, buckwheat flour is not wheat and is therefore gluten free. It has a earthy aroma. You can use it for bread, waffles or even pizza dough. It contains valuable nutrients such as dietary fiber and proteins and micronutrients such as magnesium, manganese, iron, copper and phosphorus. Research shows that it supports heart health, balances blood sugar levels, has an anti-inflammatory effect in the body and can inhibit the development of cancer. You can mix it with another whole wheat flour in a proportion of 25 to 50 percent.
Oatmeal as a flour alternative to cakes, waffles and biscuits
With oatmeal, it must be said that you need to make sure that the product is labeled as “gluten free”. Because even though the oat flakes from which the flour is made are gluten-free, contamination may have occurred in some varieties. You can replace oatmeal with flour in a ratio of 1: 1. You do not need to mix it with other flours. Besides baking bread, you can also use it to make cakes, waffles and pancakes. Oatmeal is said to support heart health, lower cholesterol and help regulate blood sugar levels. If you want to make a pastry that needs to rise, it is recommended that you mix more flour in. For example, buckwheat flour.
Bake bread, pizza dough or cakes with quinoa flour
Quinoa flour consists of the ground quinoa grains and conjures up an unexpectedly airy and moist consistency in bread, pizza dough and cakes. Some people think it is slightly bitter in taste, which you can reduce by roasting it in a small pan over low heat for about 5-10 minutes before using and then treating. You can use it to replace up to 50 percent of the wheat flour. Quinoamel is a very good source of plant proteins, fiber, iron and unsaturated fatty acids. It has antioxidant and anti-inflammatory properties.
Hemp flour for gluten-free muffins and mushroom cakes
Hemp flour consists of the finely ground, oiled seeds of hemp. It is gluten-free and has a mild, slightly nutty aroma, making it suitable for use in cakes and sweet pastries. You can also use it to make bread and pizza bases. A total of 33 percent protein, a high proportion of fiber, zinc, iron and magnesium are included in the cake. You can replace up to 25 percent of the flour with it and it achieves a comfortable texture. Store hemp flour in the refrigerator, otherwise it may quickly turn rancid.
Baking without flour: coconut flour
Coconut flour is made from the dried, finely ground pulp of the coconut. It has a sweet taste and is therefore very suitable as cake flour or for biscuits. One must keep in mind that it does not have very good binding properties and therefore requires the addition of an extra egg and a little more liquid.
As a rule of thumb, remember that you need to use 1 egg per. 30 grams of flour to achieve a good texture. In total, you can replace up to about a quarter of the amount of flour indicated in the recipe with coconut flour, three quarters with another flour, such as buckwheat flour or almond flour. It is higher in calories than other flours and contains protein, fiber and minerals like potassium and iron.
Almond flour for cheesecake and cakes
Almond flour is made from oiled almonds that are finely ground into a fine flour. It is gluten free and contains a number of valuable nutrients such as magnesium, unsaturated omega-3 fatty acids, vegetable protein and vitamin E. You can use it directly in a 1: 1 mixing ratio, which is the entire amount of wheat flour that you would use for the recipe . The active ingredients in the flour can have positive effects on your health because they are said to help keep blood sugar levels stable, lower LDL cholesterol and blood pressure.