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The pros and cons of alternatives for wheat flour, says an expert



Chris Mohr, RD, RD, is a member of the Men's Health Advisory Committee.

Not long ago, "all-purpose flour" and "wholegrain flour" were your only two main options in the baking area of ​​the grocery store.

Now read the courses and a real field of flour is in front of you. There are almond flour, coconut flour, manioc flour, four green banana and even ground coffee.

But is one of those fancy flours worth trying? How do you like it? And do you have any nutritional benefits? I talked to Dana White, R.D., a cookbook author who experimented with these products. "It's fun to experiment with all the new alternative flours, each of which has special healthy properties," she says.

But first a decoder.

Ground coffee

It does not really taste like coffee. This is because it is made from the material left over after coffee makers process the beans. However, these scraps of material are rich in potassium, iron and fiber, of which ground coffee has more than five grams of fiber per tablespoon. That's a lot of fiber, especially considering that most general purpose flours have little or no. Use it like any other wholemeal flour. A warning: coffee powder contains caffeine ̵

1; about 1/3 of the coffee you brew, but still.

Cassava Flour

This product is suitable for paleo viewers. Manioc flour contains no gluten, no cereals and no nuts. What exactly is it? Cassava flour comes from the root of the cassava plant. The manufacturers pulverize this root to a fine texture, which is a suitable swap-in for wholegrain flour. "For me, cassava creates the perfect texture," says Willow Jarosh, RD. She's fluffy and slightly tough.

Almond Flour

You may have seen this product before, but may not know its protein content. Like almonds themselves, almond flour provides a few grams of protein (4 grams in 2 tablespoons), which gives baked goods good protein boost. The taste is only slightly nutty, especially because companies often grind skinless, blanched almonds to make the flour. Try it as a lighter batter for chickens or fish.

Coconut flour

This flour is made from dried coconut meat and is naturally high in fiber and fat. Like many of the flours on this list, coconut flour does not contain gluten and grains, if these factors are important to you. Know that it is a bit drier than other flours. And unlike other, neutral-tasting flours, coconut flour has a coconut flavor. It is very suitable as a supplement to chocolate-flavored foods.

Green Banana Flour

This product is made from unripe, green bananas and is naturally gluten free. "Green banana flour has a pleasant, very mild banana flavor and contains resistant starch," adds White. Why is resistant strength important? This type of starch digests in the small intestine so that the glucose level is not increased as with conventional starch. It is also considered a prebiotic fiber, which is particularly important for gut health.


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