Wheat Flour Alternatives

Flour Alternatives
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.

AlmondHighNoLike almonds (mild, sweet and nutty)Breads, cookies and pastry
BarleyLowYesEarthy with a mild sweet flavourQuick breads, cookies
BuckwheatHighNoEarthy flavour that is mild and slightly sweetQuick bread, noodles, dumplings, crepes
Kasha (roasted buckwheat groats)HighNoVery strong earthy/woody flavourQuick bread, noodles, dumplings, crepes
Chickpea (garbanzo, gram, and besan)HighNoMild, and neutral tastingQuick breads, yeast breads
CornLowNoNutty, corn flavourQuick breads, yeast breads
MilletHighNoMild, with a slightly nutty flavourQuick breads, crumbly food (best combined with corn, oat and rye flour)
OatHighNo (but unsuitable for celiacs)Sweet and earthyQuick breads, cookies, year breads
QuinoaHighNoMild, with a nutty flavourQuick breads, yeast breads, pairs well with corn, oat, barley and buckwheat flour.
RiceLowNoMild with an earthy (for white rice) or nutty (for brown rice)Quick breads, dumplings and noodles
RyeLowYesEarthy, mildness is based on fineness.Quick bread and yeast bread
CoconutLowNoLight coconut flavourCookies, crackers. Very dry flour that requires a lot of liquid.
%d bloggers like this: