Non-wheat flour is made from grains like legumes, nuts, rice, soybeans, and corn. Different flours are not interchangeable, and some people need non-wheat flour due to wheat intolerances or allergies. Popular non-wheat flours include quinoa, rye, corn, barley, buckwheat, and amaranth. Nut flours are high in protein and usually make up no more than a quarter of the flour used in a recipe. When baking with non-wheat flour, it’s important to consider what other flours to use with it.
Non-wheat flour is flour made from grains other than wheat. Flour is simply ground grits, so there are many different possibilities. Non-wheat flours include those from legumes, nuts, rice, soybeans and corn. Most flours are not interchangeable, which means the results of a recipe could turn out very different depending on the type of flour used.
White wheat flour, also called all-purpose flour, is the most popular flour in the United States. Since it doesn’t use the bran or germ of the wheat, it isn’t as healthy and high in fiber as whole wheat flour which uses bran and germ. Some people have wheat intolerances or allergies and need non-wheat flour.
Some popular non-wheat flours are made with grains such as quinoa, rye, corn, barley, buckwheat and amaranth. Many of these are not used alone, but in combination with other flours. Amaranth flour is quite spicy and sweet and is used for biscuits, pancakes and muffins. Buckwheat flour is popular for use in pancakes and pasta and is high in protein. Barley flour can be used in baked goods such as cookies.
Cornmeal, often considered a byproduct of cornmeal, has been used by Native Americans in the Southwest for centuries. Cornmeal is a non-wheat flour made from yellow, blue, or white varieties of corn. Gives a strong, crunchy appeal to breads, pancakes and donuts. Blue cornmeal contains more protein than yellow or white ones.
Nuts such as almonds or hazelnuts are also ground to make non-wheat flour and are high in protein. Nut flour is ground finer than walnuts and that’s really the only real difference between them. Italians and Hungarians traditionally bake and cook with chestnut flour. Nut flour of any kind usually makes up no more than a quarter of the flour used in a recipe. When baking with non-wheat flour, the most important consideration is what other flours to use with it, especially if you won’t be using wheat flour.
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