Baking project: 4 recipes to try using alternative flours

We haven’t quite gone as far as coffee flour or even cricket flour (yes – the insect!) but we’re talking about the oft forgotten flours that are used in baking that produce a slightly different flavour and texture.

Are you gluten-intolerant? Read on because a few of the these flours don’t contain gluten and (or) wheat.

There’s been a big shift towards cooking and baking with flours that are more nutrient dense and that don’t contain the bleached, refined flour that we’re all used to.

Rice flour
Simply put – this is made from finely milled rice and you can even make your own at home if you have the right equipment.

Buckwheat flour
Contrary to popular belief, buckwheat is actually a fruit seed from the same family as rhubarb. It contains higher levels of zinc, copper, and manganese than other cereal grains, making it a healthy alternative. You can buy the groats that look like tiny grains or the flour that is already milled.

Coconut flour
This is one that you should be familiar with as it’s practically a staple in low carb cooking. It’s very low GI and a great choice for diabetics.

Almond flour
This is a high calorie flour as it is made from the almond nut. Therefore we would suggest avoiding using it if you have a nut allergy.

For a fun baking project, make one of these recipes using one of the flours above!

1. Buckwheat and chocolate cake doughnuts with blueberry glaze