These days everyone is looking for easy ways to change their diet. One way to improve your diet is by pinpointing appropriate substitutions to use in foods you love.
One of the biggest misconceptions in our society’s diet is based upon the nutrition values of white flour. It is used in all types of recipes, bread, baking, and gravies.
For example, people tend to have this allure to places that provide “healthy” sandwiches rather than your typical slice of pizza. When in actuality, it’s the density of the bread that can prove to make your meal even worse for you than what you may think.
White flour is high in carbs, has less nutrition than whole-grain products, very fattening and harder for the body to digest. By using healthier flour choices, you can avoid this unnecessary mess you are inadvertently creating for your body to handle.
The following are substitutions to white flour that you should consider next time you are baking or cooking!
Whole wheat flour is a healthier choice than white and can be used as a substitute for baking and cooking.
Almond Flour is an excellent option for people following a gluten-free diet. Its density and ability to rise can make it a perfect substitute for most baked goods. It also has a fraction of carbohydrates as compared to white flour.
Almond Flour is an ideal substitute to white flour for use in pancakes, muffins, or cookies.
The natural almond flavor helps to add sweetness to your recipe, which is something unique to almond flour and a great tool to keep in your pantry. Furthermore, if used in large quantities, the flour can act like a cake batter and create a light cake like consistency.
This type of flour is an exceptional tool for use in baking bread and doughs. It complements other flours well and works in a way that it helps to create a more whole-wheat feel to any recipe. Also, it is ideal for thickening gravies and sweetening sauces.
A little added trick is to lightly toast the flour before use to accentuate the hidden flavors that barley flour secretly has. Also, if used in the right way, it can add a little sweetness to your recipe as well.
Despite the name, buckwheat flour is gluten-free and wheat-free, making it a good option for whole wheat substitutes. The thing that you need to watch out for in this product is its dense qualities and robust flavor.
It is excellent for use in products, such as pancakes or pasta, but you cannot use it as a thickener for a sauce because it will be too rich. Its earthy flavor can be good at times but can also overpower any good recipe, so try combining buckwheat with white flour in recipes.
When it comes to gluten-free substitutes, this is a standard go-to for vegans and those with Celiac disease.
This flour is high in protein and calcium, which allows you to balance out your diet. Its uses are abundant, including, for crepes, flatbread or hummus.
Oat Flour is probably your classic and most dependable option when it comes to healthy flour substitutes.
Depending on which company processes it, this product can be gluten-free or low-gluten. It is optimal for use in cookie and other baked goods recipes.
In summary, these are all great options for you to use as a substitute to white flour, but it is imperative to remember that gluten-free doesn’t necessarily mean healthy.
Unless you have Celiac disease, your body can naturally handle a bit of gluten regularly. Still, you should focus on the whole wheat and nutritional aspects of your diet if you are going to begin substituting for white flour. Remember, the key to being healthy is balance.