WHAT ARE THE ALTERNATIVES TO FLOUR?
- Buckwheat flour has a nutty, savory taste and is very rich in protein, making it well-suited for bread, waffles, and pancakes. You can also find it in some large supermarket chains.
- Amaranth flour has a slightly nutty taste and the highest protein content (approx. 15%), making it particularly good for bread. It also contains a lot of iron, magnesium, calcium, and fiber.
- Oat flour is often not entirely gluten-free, so pay close attention to the packaging. However, due to minimal processing, it still contains many B vitamins and minerals like iron, calcium, and zinc.
- Corn flour has a mild taste and a characteristic yellow color. It can be used well for thickening and for tortillas.
- Almond flour has a nutty, aromatic taste, making it great for brownies and muffins or cakes.
- Rice flour has a mild taste and can therefore be used well for cakes and cookies. The color is slightly darker than other flours, and it is very nutritious – it contains many vitamins, minerals, and fiber.
- Chickpea flour has a nutty taste and is more suitable for falafel, wraps, or pizza dough. It contains many nutrients and fiber.
- Soy flour has a slightly nutty taste and is very rich in protein. Due to its mild taste and consistency, it is suitable for almost all dough products.
WHERE CAN YOU BUY THESE FLOURS?
- In supermarkets
- In health food stores
- In drugstores
- Online
HOW DO I SUBSTITUTE GLUTEN-CONTAINING FLOURS?
Some manufacturers either directly state the "exchange quantities" on the products or provide tips on their websites. Various blogs also offer helpful tips on usage and exchange quantities. For your favorite recipes, you simply have to experiment with taste and consistency to find what comes closest to the original recipe.
Did you know
that even products labeled
gluten-free can
still contain gluten?
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