When going gluten free it is only normal to miss some of your favorite baked treats. Whether it’s cupcakes or pizza, there are gluten free flour alternatives out there that make it possible to bake your own healthy treats. Here are my favorite, protein rich, nutrient-dense and gluten free flours.
Despite it’s name, buckwheat is not related to wheat at all but is actually a relative of rhubarb! Who knew? It’s high in protein, calcium and fiber and has an earthy and slightly bitter flavor. Buckwheat also stabilizes blood sugar and may offer cardiovascular benefits too. It’s a grain commonly used in Russia for blinis (small pancakes) and Japan for soba noodles. Buckwheat flour is perfect for pancakes and the texture and taste is similar to whole-wheat flour, minus the gluten off course.
Almond flour or almond meal (with skin on) is just ground up almonds. When baking with it, it adds a slight sweetness and mild, nutty flavor. It works great in crackers, macaroons and makes nice and moist muffins. It’s also delicious as a “breading” for fish and chicken. Remember to store your almond flour in the fridge.
This flour is made of finely ground and dried coconut meat so you get all the nutritious benefits from coconut – such as fiber, protein and healthy fat. For baking remember that this is a dense flour with a bit of coconut taste, so it’s best for dessert baking, such as cookies and cupcakes, as well as waffles and pancakes.
Here’s a delicious recipe for Blueberry Muffins using coconut flour from Elana’s Pantry. (I recommend using honey instead of agave nectar.)