What flour can replace wheat. How can I replace flour in baking and cooking dishes? The most useful flour - views of another flour

Flour - ingredient in many dishes of our daily use. Lush biscuit, fragrant bread or gentle cheesecakes have in the first place wheat flour. And all this is familiar to us and go without saying. Why then the question arose about the possible reasons of flour? What did Wheat flour please us?

Causes to replace flour

• The main reason why people refuse wheat flour is the content of a large amount of carbohydrates and starch. These components contribute to the rapid weight set, the appearance of edema, delaying water in the body.
• The high glycemic facility of the top grade flour is the reason for increasing blood sugar and the possible development of diabetes.
• Wheat flour of higher grade contains protein gluten, which is a strong allergen for people suffering from such a disease of the gastrointestinal tract as a celiac disease.

These reasons are sufficient to replace the wheat flour of the highest grade in its diet, if not completely, then at least partially. What can be replaced by we consider further.

Replacement options

Depending on the dish in which you want to replace wheat flour, there are different replacement options:

1. Oat flour. It is possible to prepare at home, wipes oatmeal in a coffee grinder or blender. The only condition - flakes should not be quick. This kind of flour is good for the preparation of pancakes, cheesens, pancakes and pellets. It contains a large amount of protein and fiber, on a row with a low content of starch and gluten.
2. Buckwheat flour. Naturally, all the benefits of buckwheat cereals will be present in the flour. In this form, flour is missing gluten, the mass of vitamins and trace elements is contained. And baking from buckwheat flour will acquire a specific, but pleasant fragrance. Suitable for cooking bread, pancakes and pies.
3. Linen flour. It is also a storehouse of vitamins, protein, fiber and polyunsaturated fatty acids. Very useful for the stomach and cardiovascular system. Linen flour in purest use will not be able to use, but it is possible to combine perfectly with other types of flour. Add linen flour to wheat will reduce the glycemic index of the latter.
4. There are still many different types of flour, which will become a healthier alternative wheat. It is ricker flour, corn, coke, soy, lenty, amarantovade and rooms.
5. Significantly affect the qualitative characteristics of flour can reduce its variety. Use the wheat flour of the first or second variety and the benefit from baking will become much larger.
6. In the sauces of flour, you can replace the corn starch, which can cope with the task no worse.
7. For breading, you can use crushed oatmeal, sesame seeds or crushed nut. This is not only a useful alternative, but also a new flavoring note in your dish.

Proportions of combination

Not in all dishes wheat flour can be replaced by one hundred percent. In this case, the form and consistency of baking may suffer. To do this, combine wheat flour with other species. For example, rice flour can be combined with 50% wheat by 50%. In the same proportion, it is possible to replace wheat flour on corn. Rye flour, like oatmeal, should be in a quarter dish more wheat.

There are many recipes for baking and dishes from other types of flour, which is more useful for our body. If desired, it is diverse and with benefit, conduct your experiments that are necessarily crowned with success.

Wheat flour of the highest grade is the most common flour in our stores. It is from it that we are most often baked by our breads, cookies, cakes and pastries, such a flour is added to sauces and breading. However, healthy food adherents are increasingly completely refusing to her. What can be replaced by flour, if not at all there are no bakery products you can't?

First you need to figure out what exactly the wheat flour of the highest grade is harmful and why should it be avoided? Firstly, it contains unsafe, which many of us stands health. Secondly, the highest grade of flour is solid fast carbohydrates - food from it gives us a quick, but short sense of saturation, forcing there is more and more, which in the end leads to a set of excess weight. Thirdly, such flour delays water in the body, contributing to edema.
But what to replace wheat flour if you do not intend to refuse bread and thick sauces? To begin with, try buying flour not higher, but the first or second variety. It is less starch, it is those such a calorie. When buying bakery products, carefully read the composition, giving preferences of bread and the liver from the lower varieties of flour. Gradually go to products from whole grain flour. This is a completely different kind of carbohydrate, the most secure for our sides and waist.

But even more useful for the body will be homemade baking and bread. You will definitely confident that put on a good oil, do not use yeast, and so you can replace wheat flour on the flour of another kind.

What else is the flour?

Oatmeal

This is the most common flour substitute among proper nutrition adherents. It is not necessary to search the shelves of food stores in search of such flour. Just skip a couple of spoons of oat flakes through a coffee grinder. Of course, flakes should not be quick preparation (they are better suitable for those on the package indicated "№1").
Where can I add it? In pancakes, pancakes, pellets, cookies. There is no gluten in oatmeal, but there is a "hormone of joy" - serotonin.

Rice

Another very useful product for baking and other dishes. Rice flour contains a number of vitamins, among which the so necessary to us B1 and B2. It also does not contain gluten, though the level of crumble is quite high.
Where can I add it? In desserts and noodles. The lion's share of Asian dishes contains precisely rice flour. Products from it are obtained very gentle.

Corn

Useful flour that perfectly replaces the usual wheat. It is also gluten-free, and it can be called a vitamin bomb - corn flour contains potassium, iron, vitamins of group B, calcium, magnesium, phosphorus.
Where can I add it? In cakes, pancakes and cheesecakes, use as breaded. One nuance - so that the baking from corn flour is obtained, vegetable or butter should be added into the dishes.

In addition to those listed perfectly suitable as substitutes of wheat such types of flour: buckwheat, soy, coconut, almond, lentil, linen, etc. Perhaps you have experience of using them and several proven recipes? We will be glad if you share them with us.

Flour is an integral ingredient, without bake bread, do not make pancakes or cake. And at the same time, flour is one of the main enemies of the figure, as the carbohydrates that are contained in it are postponed on the most problematic zones - the waist, arms, abdomen and hips, and no way contribute to the formation of a beautiful healthy figure. With low-carb diets, you can often find tips on replacing flour by other, less harmful ingredients.

How to replace flour in baking

When you want to bake a delicious cake, do not hurry to pour flour according to the recipe, and it is better to prepare cortex in the same proportion the following ingredients that advise experienced hostesses:

• walnut flour will perfectly replace the flour with the usual when baking cogs for cakes, biscuits and other sweet products, and sandbreaking baskets will be simply delightful, fragrant and crispy;
• the ordinary flour of crushed crop is well replaced, for this, oatmeal, rice or other cereals need to be chopped on a coffee grinder and add to pancakes and dough instead of flour;
• it is possible to replace flour with starch, in a slightly smaller proportion, many cooks bake the biscuit dough on the starch, so it turns out more lush and does not fall off after turning off the oven;
• brasubi will replace flour in baking without sugar, for example, in the manufacture of bread buns, oatmeal cakes or wheat bran will become the best way to replace flour;
• for the preparation of cottage cheese and vegetable casserole, flour can be replaced by the cake, then it turns out a dense and very tasty pastries, the manka will take the excess moisture and your casseroles will be very air and dense, by the way, it is the manna groove that is the basis of puddings, so favorite British;
• for breading, flour is often used, it gives a ruddy delicious crust to be tits, pieces of fish or fillet and other dishes fried in oil, but flour can be replaced with ground oatmeal, it turns out a crispy and useful crust.

How to replace almond flour

For the preparation of marzipans and other baking based on almond flour, it is important to stock almonds in time, dry it and grind it into flour. But if you can't buy almonds, flour from it can be replaced with crushed nuts to your taste. Walnuts or peanuts are perfectly lubricated on a coffee grinder or in a shredder on a blender in flour, and use it instead of almond. And to give baking a unique thin almond aroma, you can add a couple of essherence drops, and then your cake or will be simply perfect.

What's wrong with ordinary flour?

This is the first and very important question that I will try to answer. Wheat flour of the highest grade is the most common type of flour, which can be found in any grocery store. Most of the products also bake it from it - this is of course white bread, baton, bread, cakes, cakes, cookies. Perhaps in the capital more selection of whole grain flour bread, but in Saratov, it can only be found in large hypermarkets and they are 3-4 times more.

The top grade flour contains gluten, about which I recently. Let me remind you that this protein can lead to a severe disease of the gastrointestinal tract - celiac disease. However, many of us are quite calmly tolerated, the allergies are rare enough to be afraid of this. But it can definitely say that in the long run from wheat flour of the highest grade all all! Sooner or later, the weight will begin to grow. And many this happens almost immediately.

The reason for this is high calorieness, high glycemic index, starch. White flour is a quick carbohydrate, which delays water in our body. That is why you are literally "okay" after bread febries, cakes and cookies. This is an empty flour that does not contain anything useful in yourself!

Another "problem" of white bread - yeast. Therefore, if you are so far hard to refuse flour products, choose restrain. For example, Lavash, although some manufacturers are managed to shove yeast, which should not be there. Cookies and seduil can also be found freezing, it is only worth paying more attention to the composition. And it is best to prepare all the baking at home, as in industrial compositions almost always has vegetable fat. Any homemade cookies will be tastier and more useful to shop, even if you bake it with the addition of creamy or vegetable oil and flour.

The lower the variety of wheat flour - the better for the body. Therefore, choose 1 or 2 grade, but not the highest. At the initial stages of the transition, this may be at least a mixture of the flour of the highest grade and any other useful.

But the rejection of white flour does not mean a complete refusal of familiar dishes. Bread, cookies, cakes, casseroles, cheesery, breads, pancakes, pancakes - all this can be prepared and there! Just enlist the recipes, and get in healthy food stores or on the market various types of flour. Consider the most popular ones that can be added to wheat and use yourself.

Buckwheat flour

• In this flour there is no gluten;
• Gray and specific taste;
• Good in combination with ½ part of wheat flour;
• Makes the dough "cool" and dense.

For what is suitable: pancakes, bread, pies.

Linen flour

• A lot of protein in the composition;
• A lot of fiber in the composition;
• Polyunsaturated fatty acids;
• Contains a lot of potassium (more than in bananas!), Magnesium and zinc;
• Therapeutic properties for the stomach and cardiovascular system.

For what is suitable: It will not work independently for baking, but it is perfectly mixed with other types of flour, including wheat. At the same time, improving the nutritional value of the product and reducing the overall level of baking.

Oat flour

• Promotes serotonin production (joy hormone);
• A small percentage of starch;
• Quite a large amount of fat;
• Low gluten content.

For what is suitable: Great for quick baking - pellets, pancakes, pancakes, cookies.

It makes no sense to buy such a flour if you have a coffee grinder or a powerful blender. I'm graceing into the smallest powder oatmeal right at home! Cheap and angry.

I will share with you the recipe for oat punkics that I myself have already prepared:

• 1 cup of oatmeal;
• 1 egg;
• A little kefir;
• Salt / sugar to taste.

All! We mix and bake on medium heat. Do not pancakes too thick, they will not cross. By the way, if instead of a kefir, take milk and make the dough more likely, you can bake beautiful oat pancakes. Chocolate paste from sour cream + cocoa + fit. Paradine + cinnamon. Serve with a banana!

Soy flour

• Some recipes can replace eggs or milk;
• Does not contain gluten;
• Improves bread baking, and allows it to do not worry longer.

For what is suitable: It is good as an additive to wheat, you can also use instead for cooking sauces, such as Beshemel.

Rice flour

• Rich in vitamins B1 and B2;
• Contains 2 times less fat than in wheat top grade;
• Does not contain gluten;
• Of the minuses - a lot of starch and little fiber.

For what is suitable: Improves the quality of wheat bread. In the Asian cuisine you can find many dessert recipes and baking with rice flour.

Corn flour

• Contains many vitamins - magnesium, calcium, phosvor, group B, potassium, iron;
• Does not contain gluten.

For what is suitable: Pellets, cheesecakes, casseroles. But to ensure that the pastries are successful, it is necessary to add butter or vegetable oil.

I liked to add it to the curd cassement, it turns out a very tender texture.

My recipe:

• 500g cottage cheese
• 2 eggs
• 4 st. Supplements of corn flour
• Vanilla extract

All thoroughly mix and put in the oven for 40-50 minutes in silicone form.

Still some varieties of flour:

• Coconut;
• Amarantova;
• Kashtoyan;
• Nut;
• Cheeky.

As you can see, there is a huge variety of types of flour that you need to try to enter into your diet so that it is healthier, and you did not gain weight. From network stores, I met a large assortment in the intersections. In addition, a huge number of online power supplies at your disposal. Consider and you will see that it's not difficult to find a useful flour!

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Hi, dear my readers!

I think many noticed how I often write about what I am trying to go completely into a healthy eating.

And this is impossible without refusing to most familiar, but useless or even harmful products.

Unfortunately, one of them is white wheat flour.

Let's deal with more in more detail in what the harm of white flour and what the most useful flour exists and where to buy it.

From this article you will learn:

The most useful flour and the most harmful flour

What is harmful white wheat flour?

Let's start with a harmful white wheat flour.

Absolutely useless, which brings great harm, especially those who suffer the intolerance to the gluten-chill component of gluten, bonding part of some cereals (wheat, rye, barley).

Many people do not even suspect that the cause of most of their diseases is this horrible gluten.

It is able to launch pathological processes in the body, cause various autoimyluine diseases, the consequences of which are reflected in all organs and systems of the body.

The higher the variety of flour than it is white, the longer its storage period, the less use in it, the stronger and aggressive processing it is subject to grain from which it was made.

Such flour provokes the mechanisms for a set of excess weight, diseases of the gastrointestinal tract, the development of prediabetic states, diabetes itself.

In this flour, in the process of obtaining it, grinding and sieving, there is nothing alive and useful, one starch.

This is a harmful high-car blind powder, which saturates us with empty calories and even harmful chemistry, which may be present in it.

Yes, yes, do not be surprised!

Modern technologies for the production of white wheat flour include methods for its chemical whitening, adding tears, stabilizers, preservatives and even antibiotics into it.

Therefore, some flour can be stored for several years, which is absolutely impossible for this product.

And most importantly, no one controls the quality of this flour.

Alas, but these are not my fiction and not my sick fantasy, all books on healthy and eco-friendly nutrition are reworked about it, about it remove the transfer and make documentaries, confirming everything with real and reliable facts.

How to replace white wheat flour?

Of course, it is best to abandon all the flour, everything that contains gluten.

But, not all can do it, for some, just an incredible feat to abandon bread and not everyone goes to it.

But, if you are aiming for healthy nutrition, you will have to learn the bake of bread yourself on Zakvask, using useful flour for this.

I found several options for such flour.

Let's look at them in more detail.

The most useful flour - views of another flour

For baking bread, it is best to use the following types of flour:

• Spells or Polba

The most ecologically clean wholegrain flour.

It is produced from wild wheat, it contains proteins, minerals, and fiber, but quickly spoils and is stored little.

Spells protein differs in its structure from gluten wheat and affects the body differently.

Recent studies have revealed that gluten Spells in half cases did not cause allergies from those who suffered to the intolerance to the gluten of ordinary wheat.

• Rye encouraged or bulk flour

This is the flour of the largest grinding. It contains all particles of solid grain, including its shells.

This is a more valuable product that is rich in vitamins, minerals, fiber. Ideal for baking rye bread.

• Wheat wobble coarse

This flour in Russia is produced by three companies: "Belovodye", "Diamart" and Agrocomplex "Sunny.

According to manufacturers, this flour is obtained from environmentally friendly grains, without chemicals and synthetics.

From it, you can stove all the same as from white wheat flour.

If you really want baking, try using the following types of flour, but do it as less as possible and use only complex baking recipes on Zakvask:

• Buckwheat flour

This is a flour that is obtained from buckwheat grains. It can be prepared from it, and other baking. Add to bread

• Oat flour

My favorite flour.

I completely replaced her white wheat flour, add it to pancakes, pancakes, a bake, but I do it very rarely.

There are also many other types of flour, I buy, sesame, corn, rice flour, and even flour from germinated and crushed seedlings.

What is the most useful flour - conclusions

Today you can find a lot of options for replacing white wheat flour.

Of course, your baking will not be so beautiful, but its quality and utility for your body will undoubtedly increase.

But here a huge role will also play the technique of cooking this, it should be without yeast, on a milk-sour-sour, but this is another topic for conversation.

Look at this video, what should be real bread and why bread in stores can be dangerous.

In general, decide, my dear readers, as you will further refers to white wheat flour, I made a choice for myself.

A huge selection of another useful flour can be found here, click on the banner, choose and buy!

With you was Alain Yasnev, to new meetings !!!

Photo on the cover of the post @ zoeytoja https://depositphotos.com