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How to replace wheat flour in a healthy way?

Wheat flour is a basic ingredient in most baked goods, but it is not always the healthiest option. 

For those who are gluten intolerant or simply looking to reduce their wheat intake, there are many alternative flours that can be used as a substitute. For example, almond flour or buckwheat flour are good alternatives, but there are more!

In our gallery we reveal eight healthy alternatives to replace wheat flour in your recipes.

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How to replace wheat flour in a healthy way? Here are some alternatives
Wheat flour is a basic ingredient in most baked goods, but it is not always the healthiest option. For those who are gluten intolerant or simply looking to reduce their wheat intake, there are many alternative flours that can be used as a substitute. In our gallery, we reveal some healthy alternatives to replace wheat flour in your recipes.
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Almond flour
One of the most popular alternatives to wheat flour is almond flour. Made from ground almonds, it is a great source of protein and healthy fats. It has a slightly sweet flavour and a light texture, making it perfect for making cakes, biscuits and breads.
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Coconut flour
One option is coconut flour, which is made from dried coconut pulp. It is rich in fibre and low in carbohydrates, making it a good choice for those on a low-carbohydrate diet. However, it absorbs a lot of liquid, so you will have to adjust your recipe accordingly.
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Oatmeal
Oatmeal is a good source of fibre, protein and various vitamins and minerals. It is also low in fat and calories, making it an ideal choice for preparing meals for those trying to maintain a healthy diet.
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Brown rice flour
Brown rice flour is an excellent alternative to traditional all-purpose flour. It is made by grinding brown rice into a fine powder. The flour is gluten-free and has a nutty flavour that adds a depth of flavour to baked goods.
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Spelt flour
Spelt is an ancient grain that has been cultivated for thousands of years. Spelt is a member of the wheat family, but has a harder husk than modern wheat, which makes it more resistant to pests and diseases. In addition, spelt has a different gluten structure than modern wheat, which makes it easier for intolerant people to digest.
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Buckwheat flour
Buckwheat flour is a gluten-free flour. Buckwheat is not a cereal but a herbaceous plant. Buckwheat flour has a characteristic nutty flavour and is a popular ingredient in many gluten-free recipes. It is also a good source of protein, fibre and essential amino acids.
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Chickpea flour
Chickpea flour is rich in protein, fibre and several essential vitamins and minerals and is a versatile ingredient that can be used in a variety of dishes. Chickpea flour can be used in baking, replacing traditional flour in recipes for cakes, breads and biscuits.
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Corn flour
Corn flour is a versatile ingredient that can be used in a variety of dishes. The classic polenta is the best known dish; finely ground, it is often used as a thickener in soups, stews and sauces. Maize flour can also be used in baking to make cakes, biscuits and bread.
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