Wheat Flour Alternatives

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.

FLOUR	PROTEIN	GLUTEN?	TASTE	USES
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.