People who need to eat a special diet seem to search for the best flours to use to create the perfect baked good ... perhaps one that reminds them of what they ate before their diet changed. There are many flours on the market that are delicious and nutritious and can be used for holiday baking.
Almond flour is made from skinned almonds that are ground into a fine
flour that can be great for baking. It is low in carbs and maintains an almost
identical nutrient profile as whole almonds. Almond flour has polyunsaturated fats, which provide omega-3 fatty
acids. Almond flour has a slightly nutty flavor and is great for
savory breads, muffins, dense cakes (such as carrot cake), and meatloaf.
I love using Almond Flour to make granola bars and carrot cake. Follow the hyperlink for my recipes.
Cassava flour or tapioca starch derives from the starchy root
vegetable known as yucca or cassava. Like almond flour, it too is gluten free and paleo friendly. Cassava flour is used to thicken sauces and soups,
and is great for baking cakes, muffins, biscuits, or sandwich breads.
Coconut flour is a gluten free, grain-free, and allergen-friendly flour. It is high in fiber and iron and an excellent
choice for either savory or sweet recipes. Coconut flour provides a slight coconut flavor to dishes and is very absorbent. When you use it in baking, add extra liquid. I find success modifying recipes and using part coconut flour and part almond flour.
Tigernut is a root vegetable about the size of a chickpea that grows in Northern Africa
and the Mediterranean. It has a crisp outside and a chewy center. Tigernut flour is naturally gluten free and high in protein, fiber, iron, and potassium. It can be used for both baking and cooking. Tigernut flour is sweet and earthy; it is a perfect paleo ingredient to use in low-carb breads
and cookies.
Plantain flour is gluten free and lower in calories than regular all-purpose flour. It is rich in iron and potassium and is
loaded with vitamin A and vitamin B. Plantain flour can be used to make
flour-less banana bread, pancakes, and brownies. It has been a staple in Caribbean/West Indian cooking for many years and is just starting to catch on in the USA.
I have regularly used Almond and Coconut Flours from Bob's Red Mill for many years. I am excited to try the other flours and let you know what results I have!
If you wish additional details, read Jenny Ivy's article 5 paleo-friendly flours for the holiday season at Delicious Living.
Almond Flour/Almond Meal
Almond flour is made from skinned almonds that are ground into a fine
flour that can be great for baking. It is low in carbs and maintains an almost
identical nutrient profile as whole almonds. Almond flour has polyunsaturated fats, which provide omega-3 fatty
acids. Almond flour has a slightly nutty flavor and is great for
savory breads, muffins, dense cakes (such as carrot cake), and meatloaf.
I love using Almond Flour to make granola bars and carrot cake. Follow the hyperlink for my recipes.
Cassava Flour
Cassava flour or tapioca starch derives from the starchy root
vegetable known as yucca or cassava. Like almond flour, it too is gluten free and paleo friendly. Cassava flour is used to thicken sauces and soups,
and is great for baking cakes, muffins, biscuits, or sandwich breads.
Coconut Flour
Coconut flour is a gluten free, grain-free, and allergen-friendly flour. It is high in fiber and iron and an excellent
choice for either savory or sweet recipes. Coconut flour provides a slight coconut flavor to dishes and is very absorbent. When you use it in baking, add extra liquid. I find success modifying recipes and using part coconut flour and part almond flour.
Tigernut Flour
Tigernut is a root vegetable about the size of a chickpea that grows in Northern Africa
and the Mediterranean. It has a crisp outside and a chewy center. Tigernut flour is naturally gluten free and high in protein, fiber, iron, and potassium. It can be used for both baking and cooking. Tigernut flour is sweet and earthy; it is a perfect paleo ingredient to use in low-carb breads
and cookies.
Plantain Flour
Plantain flour is gluten free and lower in calories than regular all-purpose flour. It is rich in iron and potassium and is
loaded with vitamin A and vitamin B. Plantain flour can be used to make
flour-less banana bread, pancakes, and brownies. It has been a staple in Caribbean/West Indian cooking for many years and is just starting to catch on in the USA.
I have regularly used Almond and Coconut Flours from Bob's Red Mill for many years. I am excited to try the other flours and let you know what results I have!
If you wish additional details, read Jenny Ivy's article 5 paleo-friendly flours for the holiday season at Delicious Living.
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