Barley flour is just what it sounds like: a non-wheat flour made from grinding whole barley. It’s a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten. This obviously doesn’t make it a good choice for those with celiac’s, who cannot tolerate gluten, but it does mean that it is an excellent option for more conventional bakers looking to expand their skills by working with alternative flours.
Teff [Eragrostis tef] is the only fully-domesticated member of the genus Eragrostis (lovegrass). Its name is often assumed to be related to the word “lost” in Amharic – because of the tiny size (less than 1mm diameter – similar to a poppy seed) of its seeds.
Spelt flour is one of the most popular whole grain, non-wheat flours available. It shows up in pastas, breads and in a variety of specifically wheat-free recipes. But what exactly is spelt flour?
Spelt is a cereal grain in the wheat family, but…
Amaranth flour is a gluten-free, protein-rich flour widely used by the Aztec and Inca civilizations of the pre-Columbian Americas. It is produced by grinding seeds from the amaranth plant into a fine powder.
Oat flour is a flour which is made from ground oats. This flour can be used in a wide variety of recipes, although it does carry a caution, as it does not behave like wheat flour, since it contains no gluten.
Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. This versatile ingredient improves taste and texture of many common foods and often reduces the fat absorbed in fried foods.
Hemp seeds alone do not mill into flour, they become butter because of the high oil content. In order to get flour, you need to remove the oil content. Hampseed producter mill the by-product of pressing hemp seed for oil, which is called hemp cake, into flour for just such a use.
Tapioca is produced from the starch of the cassava plant. Officially known as Tapioca starch, it differs from Cassava flour in that the Cassava flour is ground from the root itself.
Almond ﬂour is made from cold-pressed raw whole almonds. Naturally gluten-free, it has a low level of carb, but it’s rich in protein, ﬁbre, vitamins, minerals and antioxidants. It also is an healthy alternative to wheat ﬂour and ground almonds in baking and cooking. It can be a good alternative for people who for various reasons will not or cannot eat wheat flour, for example persons who suffer from celiac disease.