We all love eating bread and other baked items from biscuits to cakes. We consume it on a daily basis and it is a part of our everyday diet. Often these bread and other baked items are made with all-purpose flour. All-purpose flour is a mandatory kitchen staple, but it is not very healthy to consume it regularly. This is when harinas saludables or healthy flours come in to rescue. Not only are they healthy and can act as a substitute for all-purpose flour but also they are tasty in their own way.
There are many substitutes for all-purpose flour and some of them are given below.
1. Almond Flour
Almond flour is made from whole almonds that have been blanched, skin removed and finely ground. Almond flour, on the other hand, is made from almonds that have been ground with the shell intact, thus creating a coarser texture. Almond flour is high in heart-healthy fats and has twice the protein and three times more fiber than all-purpose flour. With just a fraction of the carbs, it’s a great option for carb-conscious bakers as well as those avoiding gluten.
This nut-based flour reigns supreme in recipes where moisture and softness are vital factors, such as pancakes, waffles, and cakes. Besides breakfast and baked goods, it can also be used as a gluten-free breadcrumb for fish, chicken, and beef.
2. Coconut flour
Made from finely ground, dried coconut meat, coconut flour offers a subtle tropical aroma and a rich, nutty flavor. This nut-free, grain-free flour is nutritionally outstanding. , has a whopping 10 grams of fiber per ¼ cup (compared to just 1g of all-purpose flour).
A defining feature of coconut flour is its ability to absorb liquids, making it far superior to other flours.
3. Whole wheat flour
Whole grains are much more nutritious than all-purpose flours and can produce richer, more flavorful baked goods. Whole wheat flour is rich in fiber and essential micronutrients such as iron, magnesium, and vitamin B6. Whole wheat flour has a different texture and flavor compared to all-purpose flour, so it is often not used as a complete replacement.
Whole wheat flour is ground from soft white wheat, resulting in a very fine flour that is low in gluten. While not perfect for all baked goods, these properties make for feather-light pastries and perfectly soft pie crusts. Try substituting up to 25% whole wheat flour for all-purpose flour in recipes. If you use more than that, you may need to refill the liquid.
4. Oatmeal
Oatmeal is made from oats and adds an earthy sweetness and crunch to baked goods. This whole grain is also packed with plenty of protein and fiber, allowing you to replace up to 20% of the flour with extra nutrients in recipes. Oatmeal is also one of the easiest flours to make at home.
It’s a delicious candidate to enhance the whole-grain goodness of muffins and other easy bread, or oatmeal cookies.
5. Chickpea flour
Chickpea flour, also known as chickpea flour, is made by drying and grinding chickpeas into a powder. Chickpea flour is very nutritious compared to wheat flour, it contains almost twice as much protein and five times as much fiber as his. One of the great properties of chickpea flour is its cohesive power, which helps give bread and muffins a firmer texture. But its biggest claim to fame is the traditional Mediterranean socca (or farinata), unleavened pancakes. One thing to note is that chickpea flour has a bean flavor that may put some restrictions on sweet treats. It’s great for binding foods, making delicious waffles, and whipping up fried foods.
Thus you can see there are multiple options present that you can use instead of all-purpose flour. The harinas saludables help you maintain a healthy diet, keep your weight in check, and also in the same time you can consume tasty baked goodies.
