White flour is a big part of most people’s day – from pancakes and bagels to sandwiches and cookies. Don’t get me wrong – I love my white flour, but the popular ingredient isn’t good for your bodies, which is why I steer clear of it.
The good news, however, is that there are many healthy alternatives to white flour. Here’s a list of my favourite ones!
Twenty great white flour substitutes
#1: Whole wheat flour
Be sure to choose whole wheat flour and not wheat flour.
#2: White whole wheat flour
This type of flour is made of white wheat berries. It’s more mild-tasting than regular whole wheat.
#3: Brown rice flour
This flour has a slightly nutty flavour and can be used to thicken up soups.
#4: Coconut flour
High in fibre, low in carbohydrates and a good source of protein, this flour has a lovely natural sweetness to it. Perfect for baking!
#5: Soy flour
This flour has more protein and adds a subtle, nutty flavour to recipes.
#6: Teff flour
This flour has more protein and nutrients than wheat flour.
#7: Buckwheat flour
A healthy herbal plant. This flour is perfect for pancakes and flapjacks!
#8: Oat flour
When you use this flour in recipes, you need to add more liquid as it’s rather thick.
#9: Rye flour
This flour is darker than most other types of flour.
#10: Banana flour
This delicious flour can replace any plain or self-rising flour.
#11: Tapioca flour
For subtle sweetness and chewiness, add this flour to baked goods.
#12: Almond flour
This flour is made from ground almonds.
#13: Pumpkin seed meal
You can use this flour alternative to add a nutty taste to recipes or to thicken soups.
#14: Sesame seed meal
This flour is made from ground sesame seeds.
#15: Sunflower seed meal
This flour is made from ground sunflower seeds.
#16: Chia seed meal
This flour, made from ground chia seeds, is great for cooking and baking.
#17: Hemp flour
This flour is made from ground hemp seeds. I’m a big fan of its mild, nutty flavour.
#18: Quinoa flour
One of the most nutritious flours out there!
#19: Corn starch
A flour-like substance made from wheat or corn that makes for a great thickening agent.
#20: Xanthan gum
This complex carbohydrate adds volume and viscosity in recipes, which usually comes from gluten.