Flours For All Occasions
I need to start out by saying I am not a nutritionist, I’m just a bitch with WiFi who studied some #scienceshit and knows an unhealthy amount about food because of all the awful diets I’ve put my body through and all of the allergies I have. Fortunately for you that means I have a decent amount of food knowledge and I’m going to put some of it right here. So let’s talk about FLOURS. (disclaimer: this article is named for my favorite bar which is presumably named after every flower shop ever, I know it’s not original).
Rice Flour
Properties: Rice flour is my all time favorite wheat-free flour. It is easy to digest, flavor-neutral, and produces the best cakey texture in baked goods (especially when mixed with coconut flour!). Although brown rice flour is more nutritious, I’ve found that white rice flour produces better desserts, so if you’re making an occasional treat it’s definitely the way to go. I don’t want to tell you how to live your life but if you’re baking with anything else you’re wrong and I hate you. Also rice pasta is the best pasta and lentil pasta is stupid.
When to use: Cakes, muffins, brownies, cookies
Rating: 11/10
Tapioca Flour
Properties: HELLA starchy. Like the starchiest besides cassava flour (which I’m only not writing about because I pretty much never use it, write what you know, ya know?). It’s basically pure starch so it’s great as a thickener or a binder, you’ll see me use it a lot in baking rather than eggs (we’ll talk about how dumb most egg substitutes are in a future post). Just like never use this as a base in baking, it will not be good no matter what you do.
When to use: Gravys, pot pies, sauces
Rating: 9/10
Coconut Flour
Properties: Coconut flour is relatively low on the glycemic index and keto compliant if used in reasonable serving sizes, so overall it is compatible with *most* dietary restrictions. The high fiber content is convenient if you're counting net carbs or if you generally just care about your digestive system. Although it gives a good fluffy texture to baked goods that most non-wheat flours lack, whatever you make will have a slight coconutty flavor, so just be ready for that. I usually use it half and half with rice flour.
When to use: Pancakes, cakes, muffins
Rating: 8/10
Almond Flour
Properties: I mainly only added this to the list to talk mad shit. Yes it’s nutritious and good and bakes well and WHATEVER but STOP BUYING SO MANY ALMOND PRODUCTS. Almonds are a high irrigation crop and are DESTROYING CALIFORNIA. I’ll probably write more about this in my ethical shopping blog post but like trust me it’s not worth it. Rice flour is better anyway.
When to use: Never, unless you HATE THE ENVIRONMENT
Rating: 0/10
Oat Flour
Properties: Be careful because not all oat flour is gluten-free, check the packaging! Or even better, make your own by blending natural oats in a high power blender. Although high in fiber oat flours is not the greatest if you’re trying to do keto, and I’ve never gotten it to be “fluffy” in baking, but it is hearty and has a pretty neutral flavor.
When to use: Cookies, breakfast bars, hearty breads
Rating: 6/10
Buckwheat Flour
Properties: So buckwheat is a seed (I just googled that so don’t feel dumb if you also thought it was wheat). It has a pretty high mineral content and is good for digestion and blah blah blah…. But I rarely use it. If you’re going for healthy it’s a great alternative, but it usually tastes healthy, so you know, balance.
When to use: When you hate yourself
Rating: 6/10
Obviously there are more flours you could use (chickpea, amaranth, etc.) but I haven’t really experimented with them, but if you want me to I will. I have a lot of shitty stupid allergies and I’m assuming that a lot of you do too, so tell me what they are, I am here to accommodate you. Allergies suck but our food doesn’t have to.