Mixing Things Up with Flour Alternatives

Not only are flour alternatives essential for those with gluten allergies, but they are also a great way to add nutrients, unique flavors, and interesting textures to many recipes.  As Celiac Disease becomes more prevalent, consumers continue to seek out replacements for traditional wheat-based flours and manufacturers are constantly innovating to introduce bakers to new and exciting alternatives from unexpected natural sources. Join us as we at Advanced Biotech take a look at some of the most popular alternative flours, their health benefits, and potential uses.



                Banana flour is low in calories and high in protein when compared to traditional all-purpose flour. Made by milling dehydrated green bananas, banana flour has high levels of naturally occurring resistant starch meaning that less is needed in recipes where wheat flour is typically used. Despite its name, banana flour does not have an overwhelming banana flavor and results in light and fluffy baked goods. It can be used as a wheat alternative in everything from chocolate chip cookies to fruit and raisin-studded cakes and is also popularly used in vegan desserts for its added nutritional benefits.



                Coconut flour is typically made from the upcycled coconut meat that is a byproduct of coconut milk production that is baked at a low temperature until completely try and is then ground into a white powder that closely resembles traditional all-purpose flour. Coconut is high in fiber, protein, and healthy fats and is a common ingredient in Keto and Paleo diets and is popularly used in breakfast muffins, pancakes, and cookies for a healthy and delicious wheat alternative that fits many special diet needs.



                There is no doubt that chickpeas have become somewhat of a superfood within the health community, and for a very good reason. Chickpea flour is perhaps the most nutrient-dense of all of the flour alternatives and is packed with protein, natural fibers, and several types of micronutrients. While some flour alternatives lack the binding power of traditional wheat flour, chickpeas are naturally dense and hold well, making it an ideal gluten-free alternative for everything from cakes to cookies and even yeast bread and does not overpower even delicate flavors like rose or elderberry.



Whether consumers are looking to eliminate harmful gluten from their diets or are looking to add health benefits to their favorite baked confections, alternative flours are an ideal solutions for many with special dietary needs. Versatile, nutritious, and naturally delicious alternatives are a trend that is bound to continue in popularity throughout the year.