What can replace flour in baking?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The human body is as unique as tree leaves or snowflakes - no two are alike, even if they are twins. Therefore, the fact that different people react to certain foods in different ways is not considered surprising. But the individual reactions of the body are far from the only reason why it is sometimes necessary to abandon the usual ingredients of some dishes. For example, wheat, rye or barley flour. How could such a seemingly harmless product cause intolerance? Is it possible to replace flour with something, and if so, with what?

Reason for giving up flour

The main argument in favor of eliminating flour in their diet for some people is an allergy. Most often, a similar reaction occurs on wheat varieties. In this case, there are two types of allergies. The first is intolerance to flour dust. Such an allergy is similar to hay fever (a reaction to various types of pollen), and therefore occurs most often in people suffering from this disease. The second is gluten intolerance. This substance is one of the elements of wheat grain. There are two ways out of the situation: either take antihistamines that relieve allergy symptoms,or stop eating flour.

Another disease that forces you to give up flour products is celiac disease - the high sensitivity of the small intestine to gluten. Such a disease makes digestion difficult, a person suffers from frequent stools, bloating, skin problems and other symptoms that, if not properly treated, can provoke oncology of the gastrointestinal tract. Unfortunately, there is no cure for celiac disease, and the only way to avoid negative consequences is to look for substitutes for flour and other gluten-containing foods.

But there is a third reason. This is the so-called gluten-free diet. Refusal of dishes containing flour, according to many, improves the condition of the body. People who adhere to such a diet claim that it not only helps to lose weight, but also has a beneficial effect on digestion and cleanses toxins and toxins. However, nutritionists doubt this, in their opinion, this effect is not achieved due to the rejection of gluten.

Possible substitutes

It is difficult for many housewives to immediately name what can replace flour in baking. The easiest answer is rice, buckwheat, corn or oatmeal, although there are other, more exotic ingredients. Semolina and starch are other popular substitutes for wheat flour (however, when it comes to wheat allergy, it makes no sense to replace flour with semolina). Many housewives believe that muffins, cakes and buns with such ingredients are much tastier.

Rice flour

This product is made from unpolished rice and comes in two varieties: white from white varieties and brown from, respectively, brown varieties. It is surprising that this flour has not become a popular ingredient, as it is extremely versatile. With its help, you can both thicken the soup and bake a pie. However, there are a couple of tips. Although rice flour is similar in texture to wheat flour, it is best to mix it with other flours in baking.

Of the beneficial properties, a rich content of fiber and protein can be distinguished, which greatly facilitates digestion.

Buckwheat flour

Another product that can replace wheat flour. It is made from unroasted buckwheat. It has a very bright nutty flavor that will brighten up any baked goods. However, the smell and taste of the flour can overpower the rest of the ingredients. Therefore, before cooking, you should make sure that the use of this product can not harm in the end. To avoid an unpleasant taste in the finished dish, it is recommended to mix buckwheat flour with other types, such as rice flour.

The beneficial properties of this product are its richness in protein, fiber and calcium, which also has a beneficial effect on the entire gastrointestinal tract.

Almond flour

This product has recently become popular thanks to a new fashion for French cookies called "macarons". They are made from egg white, sugar and almond flour, of course, which gives a pleasant taste and effect.melted snowflake on the tongue. This ingredient is ideal for baking cakes, pastries and of course cookies, but it is important to remember that it absorbs liquid in a slightly different way, so problems can arise. You will either have to reduce the amount of water/milk in the recipe, or use those in which almond flour is originally.

This product is much easier to digest, contains many vitamins, minerals and fats, so it is as he althy as a handful of whole almonds.

What else can replace flour

There are other analogues of this product. Firstly, in some cases, flour can be replaced with different types of starch. Potato absorbs more moisture, making the dish airy. Corn starch has the same properties, only it tastes better than potato starch, so the baked goods are not as bland.

Secondly, you can replace flour with semolina. However, this cannot be done completely, since semolina is not sticky enough. But you can mix it with other types of flour in certain proportions.

In addition to the usual ingredients, you can also find some exotic substitutes. For example, coconut flour, hazelnut flour, chia grain flour, chickpea flour, quinoa flour, and other varieties. The use of oatmeal is also often recommended, but be aware that the product may contain a small amount of gluten due to cross-pollination with cereals.