The days of only having plain and self-raising flour to choose from are long gone…
Thanks to the recent rise in demand for gluten-free products, we’ve seen loads of brand new flour options hit the shelves. While almond meal and quinoa flour have been knocking around for a few years now, there’s a new bunch of flours on the block. And we’re not going to lie, some of them are pretty out there.
Next time you’re after a flour alternative, why not try one of these?
Coffee flour.
Coffee ain’t just for drinking anymore! Coffee flour is actually made from the coffee fruit – known as coffee cherries – which surrounds the bean. While coffee flour does contain a small amount of caffeine, it doesn’t actually taste like coffee – in fact, it’s described as having a similar taste to cocoa powder but with a superior nutritional profile. Not only is coffee flour packed with fibre, but it also contains high amounts of protein, vitamin A, calcium and iron. This alternative flour is also gluten-free and can be used when making bread, biscuits and muffins.
Cricket flour.
If you thought coffee flour was bizarre, then hold onto your hats! Cricket flour is legit and it’s probably coming to a store near you. Cricket flour is just that: ground up crickets. While the thought of eating crushed bugs might make you feel a bit icky, we may be able to sway you with the nutritional information. Put simply, this bug-based flour is a protein powerhouse – research has shown that cricket protein is comparable to the protein content of skinless chicken breasts – crazy, right?! In fact, one cricket contains as much as 58–65 per cent protein! And, it’s also filled with vitamins and minerals, including vitamin B-12, potassium and calcium. This gluten-free flour has a mild nutty flavour and can be used in all sorts of baking from banana bread to pancakes. Mmm, bugs!
Green banana flour.
A flour alternative that may just be a little more palatable is green banana flour. This flour is milled from unripe bananas and has gained popularity thanks to its versatility when it comes to baking and the fact that it’s gluten-free. While green banana flour doesn’t taste like bananas, it’s great for your gut health as it’s considered to be a prebiotic, high in resistant starch. This means that it passes through your stomach undigested and arrives in the large intestine intact, where it begins to break down. This fermentation process helps to stimulate the production of good gut bacteria. While green banana flour has a similar texture to wheat flour, it’s best to use around ⅔ cup of banana flour to every 1 cup of wheat flour.
Potato flour.
Potato flour is a heavier alternative to the powderyness of potato starch as it’s made from dried potatoes – skin included. This heavy flour does have a slight potato-y taste and is perfect for savoury gluten-free baking. But, be sure to only use a small amount as this flour can result in rather dense baked goods if used on its own.
Hemp flour.
Thanks to the recent legalisation of hemp for food consumption in Australia, this little seed has been popping up everywhere! And the latest offering? Hemp flour! Made by pressing the seeds and removing the natural oils to produce a “hemp cake”, the byproduct is then milled into flour which boasts a nutty flavour. While these seeds may be tiny, they pack a nutritional punch – they’re a great source of amino acids, including the nine amino acids that our body can’t naturally produce and they’re filled with protein, iron, magnesium and potassium. Hemp flour is also gloriously gluten-free but it can’t be used by itself as it won’t cause baked goods to rise, so try to a 3:1 ratio of regular flour to hemp flour.
Have you tried baking with any of these alternative flours? Let us know in the comments below!
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