They’re great in both sweet and savory recipes.

By Grace Elkus
January 19, 2017

As the gluten-free lifestyle continues to gain popularity, it’s no surprise that wheat flour substitutes are on the rise as well. But there’s more in the category than just alternative grain flours (think rice, oat, sorghum, quinoa, millet, etc.) Yep, we’re now seeing a slew of options made from beans, pulses, and—wait for it—crickets.

Not gluten-free? Experimenting with these new and interesting varieties has a range of benefits that go beyond removing gluten, including enhancing the flavor of your dishes and upping the nutrients. Just remember, due to the varying protein and fiber levels in flours (which affect density and absorbency), and the absence of gluten (which provides elasticity), you can’t simply swap one flour for another—especially in baked goods. We suggest trying these in savory applications, or replacing ¼ cup of the wheat flour in your baked good with one of the flours below.

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