Alternative low carb or no carb flours

Smart and Art Nutrition by Delli Creations

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.