Flour may not be the first item that comes to mind when you think of the hottest food trends of the year. However, flour has been coming into its own as the latest “it” ingredient on many menus and grocery shelves with all kinds of new and unexpected varieties. Wheat is far from the only way to make flour these days, so let’s take a look at some of the up-and-comers in the baking section.
Tapioca flour is made from the cassava root and is suitable for thickening sauces and soups. It can also be used together with other types of flour for making bread. Many consumers seek out tapioca flour because it’s starch-resistant and, therefore, helpful with insulin resistance in people with diabetes.
Unsurprisingly, almond flour comes from ground almonds. It boasts a mild, nutty flavor and makes an excellent substitute for all-purpose flour in baked goods. Almond flour is rich in magnesium, iron, calcium, and potassium, as well as vitamin E.
When you grind roasted soybeans into a powder, soy flour is the result. This flour alternative is an excellent source of calcium, vitamin B, and protein. Soy flour comes in different varieties, including “defatted,” with all the nutrient oils removed, and full fat with these oils intact.
Coconut has been hot over the past few years, from coconut water to coconut oil, and now, coconut flour is enjoying its moment in the spotlight. This flour is made from dried coconut meat and features a mild coconut flavor. High in saturated fats and fiber, coconut flour is ideal for baking desserts and breads.
Gluten-free multi-purpose flour
Gluten-free multi-purpose flour is a blend of flour products such as tapioca flour, rice flour, and potato starch. This flour can be used in place of regular flour in any capacity, including cooking and baking.
The increase in special dietary preferences and restrictions and the growing demand for new and different products mean that now is a great time to experiment with flour alternatives in various flavor applications and food products.