Four (4) fundamental reasons for using alternative flours
1. The desire for low carbohydrate nutrition in order to lose weight or avoid diabetes
2. The shift to foods with a low glycemic index
3. Avoiding the consumption of gluten
4. The scarcity of wheat flour as a result of
Russia-Ukraine war
Alternative flours recommended for consumption
It requires special consideration because these flours contain different ingredients than wheat flour, as well as different carbohydrate, fat and protein ratios. This characteristic necessitates special consideration when preparing the proper dough; for example, more water or swelling may be required as an additive.
Almond flour
Because
almond flour does not contain gluten, it is suitable for those following a
gluten-free diet, and because it contains very few carbohydrates, it is also
suitable for those following a low-carbohydrate diet. In terms of flavor,
almond flour has a natural sweetness, and in terms of texture, it is on the one
hand very thin (almond flour made from bleached almonds) and on the other hand
high in fat.
Coconut flour
Another
gluten-free flour with a low percentage of carbohydrates compared to other
flours, a high fat content, and a high fiber content. As a result, it's a good
choice for those following a gluten-free or low-carb diet. It tastes subtly
sweet and has a light, pleasant coconut aroma, and it has a delicate and soft
texture.
Chickpea flour
It has the
same nutritional qualities as chickpeas, being high in protein, high in folic
acid (a very important vitamin of the B vitamin complex, especially for
pregnant women), good amounts of potassium, calcium, and phosphorus, minimal
gluten, and high fiber. Its aroma is similar to that of chickpeas, and its
color is light beige.
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