Many people are looking for wheat flour alternatives. Whether do to dietary restrictions or just a desire to experiment.
Although these flours are wheat-free, they are not all gluten-free. It is meant as an overview and a clarification for what is and is not gluten-free.
Many of the flours that include “Quick bread” uses can also be used to to make flat breads, crepes, crackers, cookies and the like.
We have found that Buckwheat (not Kasha) has been the best for substituting one for one with wheat flour. This works particularly well when gluten is not required. Gluten is primarily required when making pastas, breads, and other doughs that need gluten activation.
Cookies, quick breads, crackers, pancakes and the like, do not require gluten activation to work. In these cases Buckwheat is our go to flour.
|Almond||High||No||Like almonds (mild, sweet and nutty)||Breads, cookies and pastry|
|Barley||Low||Yes||Earthy with a mild sweet flavour||Quick breads, cookies|
|Buckwheat||High||No||Earthy flavour that is mild and slightly sweet||Quick bread, noodles, dumplings, crepes|
|Kasha (roasted buckwheat groats)||High||No||Very strong earthy/woody flavour||Quick bread, noodles, dumplings, crepes|
|Chickpea (garbanzo, gram, and besan)||High||No||Mild, and neutral tasting||Quick breads, yeast breads|
|Corn||Low||No||Nutty, corn flavour||Quick breads, yeast breads|
|Millet||High||No||Mild, with a slightly nutty flavour||Quick breads, crumbly food (best combined with corn, oat and rye flour)|
|Oat||High||No (but unsuitable for celiacs)||Sweet and earthy||Quick breads, cookies, year breads|
|Quinoa||High||No||Mild, with a nutty flavour||Quick breads, yeast breads, pairs well with corn, oat, barley and buckwheat flour.|
|Rice||Low||No||Mild with an earthy (for white rice) or nutty (for brown rice)||Quick breads, dumplings and noodles|
|Rye||Low||Yes||Earthy, mildness is based on fineness.||Quick bread and yeast bread|
|Coconut||Low||No||Light coconut flavour||Cookies, crackers. Very dry flour that requires a lot of liquid.|