A lot of us out there—myself included—are taking part in the torturous, soul-crushing, Sisyphean task of trying to eat healthier and cleaner in hopes of looking like post Super-Soldier Serum Steve Rogers.
So, naturally, most of the mouthwatering, mind-eviscerating foods out there are big no-nos for dieting. And good ol’ white flour is no exception.
Of course, I love flour. I love flour like my girl Oprah loves bread. Cookies, cakes, breads, tortillas, and so many other delicious foods are usually made with white flour.
Here is the part where this blog becomes uplifting and actually provides some quality information—not just me ranting about how it’s not fair that eating carbs doesn’t equal a six-pack.
I’m going to help everyone out with three healthier substitutes for white flour. The three I have chosen to highlight are coconut, buckwheat, and almond flour.
Coo-Coo for Coconuts
Out of all the different flour options, coconut flour has to be my favorite. Coconut flour is gluten-free, high in protein and fiber, and has a small effect on blood sugar despite its sweet taste.
Coconut flour is made by pressing the oil and water out of the meat of the coconut and then grinding down the fiber that is left into flour. For an example of the coolest way to crack a coconut, go to the 2:00 mark of this video.
Considered by many as the healthiest white flour substitute, buckwheat flour is grain and gluten-free and loaded with nutrients and fiber. Buckwheat is an excellent source of energy and healthy starches and is thought to decrease blood sugar and blood glucose levels.
One caveat with buckwheat is that it is lacking in the yummy department compared to other flour substitutes, but it totally makes up for it in the health department. It is a popular ingredient for healthy, gluten-free breads, porridges, and baked goods. Just keep in mind that buckwheat is known to have a strong, almost bitter flavor to it
Buckwheat is, oddly enough, most popular in pancakes. So next time you are at your local pancake eatery, order yourself a plate of buckwheat flapjacks for a truly tantalizing dining experience. You still get the warm pancake feeling in your belly without the guilt and shame that comes with eating buttermilk or chocolate chip pancakes.
Almonds are famous for being loaded with healthy fats and proteins, and almond byproducts such as almond milk are huge in the health community. A lesser known—but equally great almond product—is almond flour.
The best part about almond flour is it’s absolutely delicious and adds extra flavor to your cooking. Almond flour is especially scrumptious when used for breading chicken for frying or baking.
Almond flour comes in blanched (skin removed) and unblanched, with blanched being the preferred choice for cooking.
While it’s hard to beat the price and versatility of white flour—coconut, buckwheat, and almond flour sure give it a run for its money. If you fancy any other white flour substitutes or have any recipes to share, please feel free to do so in the comments.
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