In the past few years, the grocery store real estate allotted to different types of flours has grown significantly. Once lonely bags of all-purpose and whole wheat now sit cheek to jowl with flours made from chickpeas, almonds, buckwheat and more. Today, flour can be one of many grains, cereals, nuts, seeds or starchy vegetables that has been ground into a powder.
Each of these flours brings unique flavors and textures to the table, with its own joys and challenges. Many are naturally gluten-free. Some will add a boost of fiber or protein to your meal; others will need additional moisture to bake properly. With a little research and a little practice, you can easily add these flavorful flours into your cooking repertoire. When you are using a new-to-you flour, consider starting with a recipe that was written with this flour in mind.
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Here, five of our favorite alternative flours, and recipes to experiment with.