In a world striving to be more inclusive and accommodating to all dietary needs, there is increased interest in flour alternatives for baking. Alternative flours can be used to create baked goods and pastry items for those who have been diagnosed with Celiac disease, or for those who have other food intolerances or allergies. Food service professionals who know how to utilize these flour alternatives will be able to create fresh, tasty concoctions that anyone can enjoy.

What Are Alternative Flours?

For decades, most at-home bakers and professionals relied on all-purpose flour to create their mouthwatering confections. However, a rise in food allergies and the demand for more nutrient-rich food has increased the demand for flour alternatives for baking. According to Better Homes and Gardens, flour alternatives can be used as a substitute for all-purpose flour, but it’s important to know the differences between the alternatives to select the right grain product for the item you are baking.

The Rise of Alternative Flours

Over the course of the past several years, bakers of all skill levels and specialties have begun working with alternative flours. The rise of alternative flours can be attributed to several factors, such as:

• An increase in food sensitivities, intolerances and allergies. Sources agree that the range of conditions – including Celiac, non-Celiac gluten sensitivity and wheat or grain allergy – are increasing, and many more people prefer to avoid gluten in their food out of personal preference. 
• An increased desire for more nutrient-rich foods. All-purpose flour lacks any basic nutrients, and other flour alternatives for baking can pack a heftier nutritional punch while also adding new tastes and textures to baked goods and other delights.
• An interest in new flavors and textures. Many people are looking to expand their palates, and they appreciate the newness that these flour alternatives bring to their favorite baked goods and pastry items.

Types of Alternative Flours

There are a surprising number of alternative flours that food service professionals can experiment with, including gluten-free, grain-based and nut as well as seed flours. Knowing the differences between these types of flour alternatives can help you select the flour that is right for your next experiment in the kitchen.

Gluten-Free Flours

Gluten-free flours are some of the most popular flour alternatives, as these flours can be used to create tasty baked goods for those gluten intolerant or who have been diagnosed with Celiac disease.

Some common types of gluten-free flours include:

• Almond flour – Created from ground almonds, almond flour not only adds a nutty flavor to any baked good, but it also gives the final product a nutritional boost. Rich in iron, magnesium, potassium and more, it’s a great alternative for those seeking to add a healthy element to any baked good.
• Coconut flour – This flour is made from dried coconut meat, rich in fiber, and preferred by those looking for an alternative flour for breads or desserts. It can add a mild coconut flavor to your final product.
• Rice flour – Created from ground rice, this is a whole-grain flour ideal for breads and cookies, and it has a nutty flavor, similar to almond flour.

Grain-Based Flours

Grain-based flour alternatives extend beyond the typical corn and wheat flours that most people use. Some of the grain-based flours that can be used as a substitute while baking include:

• Oat flour – Oat flour that is not contaminated by gluten-containing products during processing is a safe option for people with gluten associated conditions. This is a grain-based flour created from rolled oats.
• Buckwheat flour – Another gluten-free flour alternative, buckwheat flour is created from ground buckwheat seeds.

Nut & Seed Flours

Considered to be some of the most versatile flour alternatives for baking, nut flours offer additional protein as well as added moisture and density while baking. Nearly every type of nut can be ground into flour, but all nut flours can be classified into three groups: nut meal, nut flour and defatted nut flour. The best types of nut and seed flours include:

• Sunflower seed flour – Preferred by those focused on enjoying a plant-based diet, sunflower seed flour is high in antioxidants, making it a healthy addition to any baked good.
• Cashew flour – Known for its delicate crumb, cashew flour has a mild taste and is an ideal substitute for baking.
• Pecan flour – Considered a favorite among those baking autumn baked goods, pecan flour is oily, adding a touch of moisture and density to the finished product.
• Pistachio flour – Famous for its bright green color and delightfully sweet taste, pistachio flour is commonly used in Middle Eastern baked goods.

Why Try Alternative Flours?

Dietary Needs

One of the primary reasons alternative flours are rising in popularity is that these products can better accommodate people with food allergies, intolerances, or sensitivities. They also cater to those with specific dietary preferences, such as gluten-free, low-carb, or paleo diets, providing a wider range of options for healthy and inclusive eating.

Nutrition Boost

Traditional wheat flour is not known for being a nutrient-dense option, whereas alternative flours can pack a nutritional punch. Nut flours, for example, are known for their protein and fiber. Other alternative flours are created from products rich in other vitamins and nutrients, such as magnesium, calcium, potassium and more. Many of these alternative flours are also rich in healthy fats and antioxidants.

Flavor Adventures

Given the fact that these alternative flours are created from a variety of natural ingredients, such as coconut, sunflower seeds, pecans, cashews and more, it’s not surprising that they can infuse new and exciting flavors into traditional baked goods. Imagine ramping up your cookie recipe with a flour that offers a nutty, earthy flavor, or creating your favorite bread with the sweetness of pistachio flour. Bakers who love to experiment find that alternative flours give them an opportunity to explore new flavors and rewrite delicious recipes.

New Textures

Depending on the alternative, healthy flour that you choose, you may find that the texture of your baked goods is slightly different. Some alternative flours add moisture and density, while others create a unique texture that adds a new sensory element to the final product.

The Delicious Side: Exploring Flavor Profiles of Alternative Flours

Sometimes, it’s the need to accommodate dietary preferences or food allergies that requires a baker to begin exploring alternative flours. However, it’s often a pleasant surprise to find out that these flours also offer an added dose of flavor to any bread, muffin, cupcake or cookie recipe. This gives bakers the opportunity to get creative and uncover new flavor profiles in their kitchen.

• Almond flour – This alternative flour adds a nutty richness to cookies and cakes.
• Coconut flour – Offering a touch of tropical sweetness, coconut flavor is perfect for dessert breads and muffin recipes.
• Buckwheat flour – Infusing an earthy flavor into any confection, buckwheat flour is perfect for crêpes or savory pancake creations.

Practical Tips for Baking with Alternative Flours

While it can be fun to experiment with alternative flours for baking, it’s also important to remember that substituting can be tricky. There’s often an art to utilizing alternative flours within your favorite recipes.

These tips will help you effortlessly incorporate flour alternatives for baking into your own kitchen:

Recipes Are Key

If you are a beginner to alternative flours, it may be best to rely solely on recipes that call for alternative flours. Taking a traditional recipe and substituting any alternative flour can be challenging, as these flours can greatly impact the flavor, density and moisture of the end product. Choosing recipes that have been designed specifically for a gluten-based flour or a nut flour will help you learn more about what it takes to work with those flours and will allow you to discover the flavors that they produce. Once you have mastered these types of recipes, you can begin to start using these flours as a substitute for all-purpose flour.

The Importance of Ratios

At the end of the day, baking is a science, and each recipe showcases the way that all the ingredients work together. All-purpose flour and wheat flour absorb liquid differently than alternative flours, so it’s important to be aware of the differences in the alternative flours that you choose. In some cases, you may need to use an alternative flour blend to yield the result that you want, and this requires you to know your ratios.

Binding Matters

To get the alternative flour to bind effectively, you may need to use eggs or other ingredients. Knowing the right binding agents to use with the alternative flour that you choose will ensure that the final product takes on the shape and form that you want.

Learn How to Optimize Flour Alternatives for Baking at Johnson & Wales University

If you are interested in pursuing a career in the food service industry, then a bachelor’s degree can help you acquire the qualifications necessary to gain an entry-level position in the field. At Johnson & Wales University, we offer an online Bachelor’s in Baking & Pastry Arts and Food Service Management degree that provides you with the traditional, time-honored skills you need to launch your career as well as the future-forward skills you need to set yourself apart from the competition.

For more information about completing your degree online, complete the Request Info form, call 855-JWU-1881, or email [email protected].