Do you love baking but wish you could find better, healthier alternative ingredients for your baked goods? Changing one main ingredient can make a big difference: flour.
Using natural flour can make your baking healthier, delicious, and even provide health benefits. Today, we focus on 4 healthy types of flour for baking: coconut, brown rice, tapioca, and almond.
A soft, not grain-based flour produced from dried coconut meat, coconut flour is a natural byproduct of coconut milk production. This soft, fine powder is suitable for baking and popular among those adhering to grain-restrictive diets such as paleo diets. Coconut flour is gluten-free and rich in protein, fiber and fat which makes it exceptionally filling. A great source of manganese, it also contains lauric acid, a saturated fat known to support the immune system, the thyroid, and promote good skin health.
2. Brown Rice
Brown rice flour has a stronger, nuttier flavor than conventional wheat flours and is an excellent choice for muffins and cookies. This flour can be gluten-free and it tend to behave differently from conventional wheat flour when baked and may make your baked goods a little brittle, but also richer in fiber.
Tapioca flour comes from the cassava plant and is a gluten-free starch that can help improve not only the flavor but also the texture of gluten-free baked goods. Tapioca flour can help building the structure to gluten-free goods, making them chewy and more like traditional recipes.
Almond flour is full of protein, fiber, and healthy fats. Perfect for pancakes, muffins, bread and brownies, this soft, delicate crumb is actually a flour used in many traditional baked goods. Just like tapioca, almond flour is often used for the texture it brings to baked goods.
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