We understand in more detail, and also - we are looking for what is more useful to replace wheat flour
Many are accustomed to believing that apart from white wheat flour for baking and other dishes where it is used, nothing else exists. This is not at all true, and moreover, it turns out that the highest grade flour, which has always been considered the best, is not at all useful and even harmful. Why? We understand in more detail, and also - we are looking for what is more useful to replace wheat flour without damage palatability baking.
Why is white flour bad?
"Highest grade" - we used to associate these words with something better and certainly not harmful to our health. However, as it turned out, white wheat flour of the highest grade - this is the flour of the finest grinding. Yes, baking from it turns out to be very tender and airy, but the flour itself, ground practically into powder, will not bring us any benefit. Fiber ( dietary fiber) in such flour is not at all. In the process of grinding, only the endosperm of the grain is used, and its shell and germ are sifted out.
As a result, we get flour with an abundance of starch, which negatively affects digestive processes . In addition, in the process of combining with the liquid and further baking, the flour turns into gluten, which is deposited on the walls of the intestine, accumulating toxins and decay products on itself.
White flour can also raise blood sugar levels and cause diabetes.. And also wheat itself contains gluten - one of the main sources of food allergies for many people.
What can replace white flour?
1. Oatmeal
The simplest and most affordable substitute. You don’t even have to buy oatmeal: just take oatmeal or flakes (only not those that need to be poured with boiling water for 5 minutes, but those that need to be boiled) and grind them in a blender. Everything! Healthy flour rich in fiber slow carbohydrates and micronutrients ready! Use it for baking, and even better - for making pancakes, fritters, cheesecakes, etc.
2. Corn
Problems with overweight? Then feel free to replace wheat flour corn - it is able to lower the level of cholesterol in the blood and even remove naturally fatty deposits. Yes, by itself, cornmeal is quite high in calories, but eating it in the morning, you are energized and gain strength for many hours to come. Corn flour contains a lot of protein, valuable vitamins (A, E, group B), iron and phosphorus.
3. Coconut
Surprised? Yes, flour is also made from coconut, and, of course, it costs many times more than wheat flour or from other cereals. But there is also a sense in its use. This is not only savings (since coconut flour absorbs significantly large quantity moisture, and it takes less to cook this or that dish), but also incredible benefits!
Coconut is not a cereal, there will be no gluten in it at all, and there is also a minimal glycemic index, because flour from this exotic nut is suitable even for those who suffer from diabetes. 40 grams of fiber per 100 grams of flour, about 20 grams of protein, 9 grams of healthy saturated fats, manganese and iodine, potassium and magnesium, and lauric acid, which has strong antibacterial properties and stimulates the immune system. 
Snow-white flour of the highest grade from wheat grains - do you think this is the best and most useful flour? But no! The highest grade means the finest grinding. Such flour has a maximum of calories, and in baking it turns into gluten, which is poorly absorbed by our digestive tract and disrupts its work. There are almost no vitamins here either, as well as fiber, therefore, there are also benefits, respectively. Among other things, wheat itself can cause intolerance - due to the content of gluten in it, and also a high glycemic index. But all this does not mean that you should give up baking and favorite dishes that use flour. Just replace wheat with some other!
1. Cornmeal
One of the most affordable on the shelves of our stores. Just don't confuse it with corn grits- it has a finer grinding, although not the same as that of premium wheat flour. Cornmeal contains B vitamins and vitamin PP, as well as iron, which positively affects the blood and blood vessels, calcium and potassium, magnesium and silicon. Flour from corn kernels is absorbed by the body much better than wheat, normalizes the secretion of bile and reduces arterial pressure and even treats anemia.
2. Oatmeal
Oatmeal is considered even healthier than cornmeal. To obtain it, oat grains are used, and at home, you can simply grind oatmeal in a blender. Just don't take oatmeal fast food, it is better to prefer flakes like "Hercules" that need to be boiled. Oat flour contains many essential amino acids for normal functioning our body, calcium and phosphorus salts, vitamins E and group B, trace elements, in particular, silicon, which is responsible for the normalization of metabolism.
3. Buckwheat flour
Buckwheat flour is less popular than the previous two, and completely in vain. Do you care about your figure and health, but do not want to give up baking? Then feel free to take buckwheat flour- it has a minimum of calories and a lot of dietary fiber, which have a beneficial effect on the entire digestive system. And also - vitamins (B1, B2, B6, B9, E, PP), macro- and microelements (iron and zinc, manganese and phosphorus, copper and sulfur, calcium and potassium), and folic acid, which is necessary not only for pregnant women, but also for the hematopoiesis of any person, regardless of his gender and position.
4. Rice flour
Did you know that the first bread in the history of mankind was not baked from wheat, but from rice, because this culture was domesticated about 9 thousand years ago! Rice flour is very dietary and contains a minimum of substances that can cause allergies, which is why it is so often included in the composition. baby food. It contains all the important B vitamins (B1, B2, B4, B5, B6, B9), as well as selenium and magnesium, which are necessary for of cardio-vascular system. Using rice flour for baking, you can be sure that you will get not only carbohydrates, but also a sufficient amount of high-quality vegetable protein with a set of useful amino acids.
5. Coconut flour
More exotic and more expensive, but much more useful flour is coconut flour. There is no gluten in it at all - coconut, as you know, is not a grain crop, therefore, for those who have intolerance to this substance, coconut flour is recommended. The low glycemic index makes it suitable for people suffering from diabetes. There is a minimum of calories and carbohydrates, but a lot of protein (about 40 grams per 100 grams of flour - for comparison, in chicken fillet only about 30-35 grams!). In addition, flour does not have a pronounced taste of coconut, so it can be used not only for desserts.
What can replace flour in baking? This question is important for those who put their own health first. If you carefully monitor your diet and control your weight, then you are probably one of these people. So, “Popular about health” will guide you on how ordinary flour can be replaced in a baking recipe.
Why look for a replacement for regular flour?
Everyone knows that wheat flour is made from wheat, which is devoid of almost all useful substances. Previously, our ancestors grinded grains without peeling them from the shell, thereby obtaining high quality product containing amino acids and vitamins.
However, such flour could not be stored for a long time, so it was not harvested for future use, but grains were stored. Now producers do not use the shell of the grain when threshing it in order to finished product could be stored long time. Wheat grinding, which we use for baking, is devoid of almost all useful substances - vitamins, trace elements, amino acids, since the shell of wheat grains is simply thrown away as waste.
Thus, the finished product is only a carbohydrate component, devoid of fiber. The most harmful delicacies are prepared from it - cakes, cakes, sweet buns, pancakes, pancakes and other dishes that do not bring any health benefits. In addition, this product contains gluten in its composition, and many people should not use it, as it causes allergies and disrupts the digestive tract. However, sometimes even those who try to exclude it from their diet really want to taste pastries. What to do then? Let's "find out".
Flour replacement and proportions
If you are going to bake muffins or pancakes, it is not necessary to add wheat flour to the dough. There are many options for how to replace it in baking. Moreover, analogues will turn out to be more useful, and often more tasty. Let's see how to do this in practice.
Replace wheat flour (1 cup) in baking with:
Barley (0.5 cup)
Corn ( equal amount)
Oatmeal (0.75 st.)
Rye (1.25 st.)
Rice (1 cup)
Rye combined with potato starch(0.5 st. + 0.5 st.)
Rice with rye (0.7 st. + 0.3 st.)
Soy and potato (1 tbsp. + 0.5 tbsp.)
spelled - (1.2 cups)
Spelled and oatmeal (0.5 st. + 0.5 st.)
Ground Hercules (1.25 cups)
Buckwheat (incomplete glass)
As you can see, there are really a lot of replacement options.
What is useful flour?
rye
This product is used for baking bread. Rye grinding is extremely useful due to the abundance in it coarse fibers fiber, amino acids and vitamins. Great option for those who want to lose weight and cleanse the intestines of toxins. For rye grinding is characteristic grey colour and coarse structure, in baking it is usually used in combination with other types of flour.
oatmeal
Oatmeal grinding can be successfully prepared at home if you have a coffee grinder. Just grind oatmeal to a powder. The resulting product is beige in color, it is light and pleasant, add it to the dough when preparing pancakes, cookies, pancakes, casseroles and others. culinary masterpieces. Grinding from oatmeal contains vitamin E, B, phosphorus, zinc and other valuable substances.
corn
Cornmeal is also extremely good. It has a fairly dense structure, so it is used more often for cooking. homemade bread and unleavened cakes. The benefits of corn grinding are obvious - it helps to normalize metabolic processes, is easily digested, cleanses the intestines, contains microelements necessary for the body - magnesium, calcium, iron, as well as some B vitamins.
spelled
Spelled grinding - valuable product containing as many as 18 amino acids, many vitamins and trace elements. It does not contain gluten, so it can be used by people who are allergic to this substance. In addition, there is a lot of fiber, which means that this product must be consumed by those who want to lose weight. Bread, muffins, pies, pancakes and muffins are prepared from spelled grinding.
Rice
Rice milling is also widely used in cooking. Dietary pancakes, cakes, cookies are usually prepared from it, but it is not suitable for baking bread and other confectionery where yeast is used. The value of the product is due to the absence of gluten in it, so it is recommended for allergy sufferers and young children. It perfectly saturates, helps to eliminate toxins from the body, and B vitamins and amino acids are found in its composition.
Buckwheat
Ground buckwheat has a pronounced pleasant taste, it is very useful, because it contains a lot of iron. Used for baking pancakes, pancakes, muffins, cakes.
linen
Ground flaxseeds contain great amount squirrel. Therefore, this product is indispensable for athletes and people who for some reason do not eat meat. Flaxseed grains are added instead of wheat grains to cheesecakes, casseroles, and are also used as a breading for cutlets or for making batter for fish and chops.
If you don't want to use wheat flour, substitute it! You can use many ways to do this. This will help you monitor your health and not gain weight. If you really really wanted to taste something forbidden, for example, eat a piece of pie, why not? Just use our list, which mentions various options substitutes for wheat flour - buckwheat, oatmeal, spelled, rice and other grinding grains.
Many are accustomed to believing that apart from white wheat flour for baking and other dishes where it is used, nothing else exists. This is not at all true, and moreover, it turns out that the highest grade flour, which has always been considered the best, is not at all useful and even harmful. Why? We understand in more detail, and also - we are looking for what is more useful to replace wheat flour without compromising the taste of baking.
How to replace regular flour
Many are accustomed to believing that apart from white wheat flour for baking and other dishes where it is used, nothing else exists. This is not at all true, and moreover, it turns out that the highest grade flour, which has always been considered the best, is not at all useful and even harmful. Why? We understand in more detail, and also - we are looking for what is more useful to replace wheat flour without compromising the taste of baking.
Why is white flour bad?
"Highest grade" - we used to associate these words with something better and certainly not harmful to our health. However, as it turned out, white wheat flour of the highest grade - this is the flour of the finest grinding. Yes, baking from it turns out to be very tender and airy, but the flour itself, ground practically into powder, will not bring us any benefit. There is no fiber (dietary fiber) in such flour at all. In the process of grinding, only the endosperm of the grain is used, and its shell and germ are sifted out.
As a result, we get flour with an abundance of starch, which negatively affects the digestive processes.. In addition, in the process of combining with the liquid and further baking, the flour turns into gluten, which is deposited on the walls of the intestine, accumulating toxins and decay products on itself.
White flour can also raise blood sugar levels and cause diabetes.. And also wheat itself contains gluten - one of the main sources of food allergies for many people.
What can replace white flour?
1. Oatmeal
The simplest and most affordable substitute. You don’t even have to buy oatmeal: just take oatmeal or flakes (only not those that need to be boiled for 5 minutes, but those that need to be boiled) and grind them in a blender. Everything! Healthy flour rich in fiber, slow carbohydrates and trace elements is ready! Use it for baking, and even better - for making pancakes, fritters, cheesecakes, etc.
2. Corn
Overweight problems? Then feel free to replace wheat flour with corn flour - it can lower blood cholesterol levels and even remove body fat naturally. Yes, by itself, cornmeal is quite high in calories, but eating it in the morning, you are energized and gain strength for many hours to come. Cornmeal contains a lot of protein, valuable vitamins (A, E, group B), iron and phosphorus.
3. Coconut
Surprised? Yes, flour is also made from coconut, and, of course, it costs many times more than wheat flour or from other cereals. But there is also a sense in its use. This is not only a savings (since coconut flour absorbs much more moisture, and less is needed to prepare a particular dish), but also an incredible benefit!
Coconut is not a cereal, there will be no gluten in it at all, and there is also a minimum glycemic index, so flour from this exotic nut is suitable even for those who suffer from diabetes. 40 grams of fiber per 100 grams of flour, about 20 grams of protein, 9 grams of healthy saturated fats, manganese and iodine, potassium and magnesium, and lauric acid, which has strong antibacterial properties and stimulates the immune system.
4. Buckwheat
There is no need to talk much about the benefits of buckwheat. Just imagine the special aroma of delicious buckwheat pancakes that will spread throughout your kitchen when you bake them! And all this with a minimum of calories. Therefore, feel free to change wheat for buckwheat.
Almost all B vitamins, zinc and calcium for healthy skin, hair and nails, phosphorus and iodine to increase the body's defenses, as well as folic acid, which is actively involved in blood formation processes - this is what buckwheat flour contains in abundance.
5. Chickpea
Chickpea flour is easy to find on store shelves; it has long ceased to be something unusual. Chickpea is a legume, and it is grown in our latitudes, and not just in Ethiopia or India.
Like all legumes, chickpeas are high in protein, which vegetarians can safely substitute for animal protein. A tortilla or bread made from chickpea flour will be an excellent side dish for meat or fish, to vegetable salad. Yes, there are a lot of calories, but there are also many benefits - vitamins A, C, E, PP and K, group B, potassium and calcium, copper and silicon, and even molybdenum and boron, which are involved in the metabolic processes of our body cells.
Well, now you know well how to replace premium wheat flour, which was previously considered so useful, but in fact can be harmful to the body. published
The human body is as unique as tree leaves or snowflakes - no two are alike, even if they are twins. That's why amazing fact that different people react differently to certain foods does not count. But the individual reactions of the body are far from the only reason why it is sometimes necessary to abandon the usual ingredients of some dishes. For example, wheat, rye or How could such a seemingly harmless product cause intolerance? Is it possible to replace flour with something, and if so, with what?
Reasons for giving up flour
The main argument for eliminating flour in your diet for some people is an allergy. Most often, a similar reaction occurs on wheat varieties. AT this case there are two types of allergies. The first is intolerance to flour dust. Such an allergy is similar to hay fever (a reaction to different kinds pollen), and therefore occurs most often in people suffering from this disease. The second is gluten intolerance. This substance is one of the elements wheat grain. There are two ways out of the situation: either take antihistamines that relieve allergy symptoms, or stop eating flour.
Another disease that forces you to give up flour products is celiac disease - the high sensitivity of the small intestine to gluten. Such a disease makes digestion difficult, a person suffers from frequent stools, bloating, skin problems and other symptoms that, if not properly treated, can provoke oncology of the gastrointestinal tract. Unfortunately, celiac disease is not treated with medications, and the only way to avoid negative consequences is a search for something that can replace flour and other products containing gluten.
But there is also a third reason. This is the so-called gluten-free diet. Refusal of dishes containing flour, according to many, improves the condition of the body. People who follow such a diet claim that it not only helps to lose excess weight, but also has a beneficial effect on digestion and cleanses of toxins and toxins. However, nutritionists doubt this, in their opinion, this effect is not achieved due to the rejection of gluten.
Possible substitutes
It is difficult for many housewives to immediately name what can replace flour in baking. The easiest answer is rice, buckwheat, corn or oatmeal, although there are other, more exotic ingredients. Semolina and starch are other popular products that can replace wheat flour (however, if we are talking about an allergy to wheat, it makes no sense to replace flour with semolina). Many housewives believe that muffins, cakes and buns with such ingredients are much tastier.
Rice flour
Such a product is made from unpolished rice and comes in two varieties: white from white varieties and brown from, respectively, brown varieties. It is surprising that this flour has not become a popular ingredient, as it is extremely versatile. With its help, you can both thicken the soup and bake a pie. However, there are a couple of tips. Though rice flour and similar to wheat in texture, it is better to mix it with other types in baking.
From useful properties a rich content of fiber and protein can be distinguished, which greatly facilitates digestion.
Buckwheat flour
Another product that can replace wheat flour. It is made from unroasted buckwheat. It has a very bright nutty flavor that will brighten up any baked goods. However, the smell and taste of the flour can overpower the rest of the ingredients. Therefore, before cooking, you should make sure that the use of this product can not harm in the end. To avoid bad taste in ready dish, it is recommended to mix buckwheat flour with other types, such as rice flour.
The beneficial properties of this product are its richness in protein, fiber and calcium, which also has beneficial effect throughout the gastrointestinal tract.
Almond flour
This product has recently become popular due to the new fashion on french cookies called macaroni. They are prepared from egg white, sugar and almond flour, of course, which gives a pleasant taste and the effect of a melted snowflake on the tongue. This ingredient is ideal for baking and, of course, cookies, but it is important to remember that it absorbs liquid in a slightly different way, so problems can arise. You will either have to reduce the amount of water / milk in the recipe, or use those in which almond flour located initially.
This product is much easier for the body to digest, contains many vitamins, minerals and fats, so it is as good for health as a handful of whole almonds.
What else can replace flour?
There are other analogues of this product. Firstly, in some cases, flour can be replaced with starch. different types. Potato absorbs more moisture, making the dish airy. Corn has the same properties, only it has a more pleasant taste than potato starch, so baking is not as fresh.
Secondly, you can replace flour with semolina. However, this cannot be done completely, because it is not sticky enough. But you can mix it with other types of flour in certain proportions.
In addition to the usual ingredients, you can also find some exotic substitutes. For example, from hazelnuts, from chia grains, from quinoa and other varieties. It is also often recommended to use oat flour, but here it is worth paying attention to the fact that the product may contain a small amount of gluten due to cross-pollination with cereals.
