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Recipes with Whole Wheat Pasta

12 Best Wheat Flour Substitute for baking, with some gluten free options



Flour is the key ingredient in every bakery product. It helps in binding all other ingredients together and often acts as a base for various bakery items. All-purpose flour is one of the most adaptable flours you can use: Whether you’re baking cookies or making a pizza, the white flour’s versatility makes it suitable for all purposes. It forms the right amount of gluten to lend structure to baked goods without being too dense. This is why it is preferred in most recipes.

Many of us bother about eating healthy and staying fit while enjoying the deliciousness of the food we love. But white flour used in baking forms a high amount of gluten and is difficult to digest. For various reasons, we rely on substitutes of the regularly used all-purpose flour. One can replace the white flour with Substitute Flour like that of different grains and nuts. These substitutes are not only a healthier option but can be your go-to option at the time of the white flour crisis as well.

The uniqueness in the texture, aroma, and taste of these substitutes can make baking a more delicious process. Some most satisfactory flour substitutes to get baking are listed below. Don’t be afraid to experiment!


12 Delicious Flour Alternatives to do Baking


1. Coconut Flour as alternative

→ Completely Gluten-Free substitute to Wheat brown or white flour

Coconut flour is a finely ground, soft, powdery texture produced from dried coconut meat. It is also a natural byproduct of coconut milk production. It is low in carbohydrates and is a popular alternative to regular flour. It is highly rich in protein, fiber, and fat. This combination of nutrients present in the flour makes it so filling.

It is gluten-free and can be used to bake cakes, cookies, bread, and muffins. It would be best if you relied on established recipes while working with coconut flour. It is highly absorbent and therefore can have a drying effect on baked goods. The best way to avoid this dryness is to use a lot of eggs while baking. It is preferable to sift the flour before baking to prevent the grittiness in the baked products.

It becomes a bit tricky to work with coconut flour as it isn’t a grain-based flour and is highly absorbent. It is also rich in Salicylate, a chemical found in many wholesome foods like citrus, coconut, and strawberries. Some people are allergic to Salicylate, so if you’re sensitive to these compounds, it is best to avoid coconut flour cooking or baking.

Some quick baking tips for using coconut flour are listed below:

  • Use more eggs: It adds moisture to the flour and provides a good structure to your baked items.
  • Use additional liquid: Being highly absorbent, coconut flour may make your items excessively dry. It is always preferred to use an extra liquid.
  • You can substitute coconut flour for all-purpose flour at a 1:4 ratio while adding one egg for every ¼ cup of coconut flour.
  • You can also use natural egg replacements like vinegar and baking powder.
  • You can pair it with other alternatives like Almond flour, hazelnut flour, cassava flour, etc.


2.  Chickpea- Flour substitute

→ Chickpea is also a naturally Gluten-free flour option to replace Wheat.

A bag of Chickpea flour should be constant in your pantry. It is not only gluten-free but is highly rich in protein. Chickpea, when ground into flour, creates a whole new world of possible recipes. It has a nutty texture and can quickly transform into everything.

Chickpea flour is an easy-to-use alternative with several health benefits, from thin tortilla flatbreads to thick vegetable stuffed pancakes. It has nutritional benefits, versatility, taste, and texture. Often gluten-free flours do not provide an excellent texture to the baked items. Still, Chickpea flour is a naturally dense flour, and its denseness and innate binding tendencies lend the bakery items a sturdy yet tender texture in all cases.

It has recently gained popularity as a pantry staple all across the globe. It can be combined with other gluten-free flours to increase the protein and make baking easier and delicious. It can be used with both sweet and savory bakery products.

Chickpea Flour min

Some quick baking tips for using Chickpea flour are:

  • Cook or dry roast the flour before baking. Raw Chickpea flour has a terrible taste and can spoil your batter but once cooked; it will magically turn delicious.
  • Make sure to cook the battery correctly. A slightly uncooked texture will not work in taste.


3.   Brown Rice Flour

→ Naturally, best Gluten-free flour to perform baking instead of Wheat

As the name suggests, Brown rice flour is a fine grinder texture made out of brown rice. It can anytime substitute for conventional wheat flour or all-purpose white flour. It works best in bread, muffins, and cookies. Being gluten-free, brown rice flour needs additional ingredients that will help you bake goods to cohere. Some people prefer adding oil, Apple sauce, or an egg.

Rice flours are dry in texture and, therefore, absorb more moisture than conventional wheat flours. It, therefore, requires adding additional liquid to increase the amount of moisture in the baked items. Brown rice flour baked goods tend to top rise very quickly, so no or a minimal amount of rising agent should be used while baking.

Brown Rice Flour best substitute for Wheat min

Some quick baking tips for using brown rice flour are:-

  • Brown rice flour should be stored in an airtight container in the refrigerator. It spoils easily when exposed to moisture and can make odors from other food items stored together.
  • Baked goods made out of brown rice flour can be crumbly in texture. Binding agents like arrowroot powder or eggs can be used to make your baked items more cohesive.


4.   Almond Flour

→  Delicious, healthy Gluten-free flour to bake 

Almond flour is perhaps one of the most versatile, low-carb flour and works well with cookies, cakes, and bread. Almond flour is ground almond nuts, full of fat and moisture, gluten-free, and a bit crumbly in texture. It is less dense than wheat flour and requires certain baking tips to get perfectly textured bakery products.

Almond Flour for baking Wheat alternative gluten free

Some of these tips are listed below:

  • Let the final baked product cool completely: The texture and cohesiveness of low-carb baked goods improve upon cooling. It is always advisable to let your baked items cool completely.
  • Make sure you use all the ingredients only when they are at room temperature. If they are cold, your battery will have lumps and can become clumsy.
  • Grease the pan well and keep an eye on the baking process and follow by checking it from time to time.


5.   Quinoa Flour

→ Another Substitute to replace wheat flour and doesn’t have Gluten as well.

Quinoa flour is an awesome substitute for all-purpose flour as it is highly rich in protein and fiber. It is gluten-free and is quite bitter. It has iron and other trace minerals. It is quite expensive and is made by grinding Quinoa grains into finer particles to get flour. It is used as an alternative for all-purpose flour in weight loss and diabetes.

Quinoa Flour

Some tips for using Quinoa flour while baking is listed below:

  • Store the flour in an airtight container in the freezer. It can last about 5-6 months
  • Toast it lightly in the oven or a frying pan to remove the bitterness from the flour
  • Add xantham gum or cornstarch or mix it with other flours to have a good binding tendency.


6. Buckwheat Flour

→  Don’t get misinterpreted with its name, buckwheat is not a member of wheat and is naturally gluten free…

Buckwheat flour is a soft, powdery texture made from ground Buckwheat seeds which are highly rich in complex carbohydrates, protein, and calcium. It is denser than all-purpose flour but has natural binding tendencies and a nut-like flavor. Buckwheat flour is ideal for cookies and pancakes and recipes that do not require the mixture to rise. While baking a cake, you need to add a rising agent to make the flour rise.

Buckwheat Flour Substitute min

Some baking tips for using Buckwheat flour are:

  • Buckwheat flour should always be combined with other gluten-free flours to get the proper consistency.
  • Swap a small amount of wheat flour with Buckwheat flour to make cakes or bakery items that require rising.
  • I always prefer Buckwheat flour for cookies and pancakes.


7. Rye Flour

→ Rye flour isn’t completely gluten-free but has less amount of gluten as compared to Wheat Flour.

It offers complex flavors to baked items and has various baking-friendly attributes. It enhances the flavors of other ingredients that are combined with it. Bakery items made with Rye stay fresh for a longer time. However, if you want completely Gluten-free flour then this one is not for you…

Rye Flour for Baking min

Some quick baking tips using the right flour are listed below:

  • Use finely milled, relatively light in color, medium Rye flour as it fits best as a substitute to all-purpose flour.
  • I prefer combining Rye flour with other substitute flours available in the market to get a fine and soft texture.


8. Spelt Flour

→ It isn’t a 100% gluten-free alternative for baking but has a very delicate amount of gluten that breaks down when exposed to heat.

Spelt flour is a nutritious flour that has a rich content of dietary fibers and protein. It has a signature nutty, sweet flavor that makes it suitable for baking purposes. It is dehulled from its tough husks that protect the grains from external destroying agents like pests, etc.

Spelt Flour min

Some quick baking tips using spelt flour are listed below:

  • It has a nutty and sweet flavor and can be used in baking any bakery item.
  • Add spelt flour with other substitutes to get a desired fluffy structure.
  • Spelt flour can lead to a crumbly texture while kneading or mixing it with a liquid agent.


9. Oat Flour

→ Oat flour is Gluten-free, however, it depends on the manufacturer what type of Oat it has used for the flour, thus read the description label carefully before buying…

Oat flour behaves exactly like wheat flour. It lends soft and fluffy textures to baked items. People allergic to gluten can use it as a substitute for all-purpose flour. It lightens the texture of muffins, cakes, and bread loaves.

Oat Flour min

Some quick baking tips using Oat flour are listed below:

  • Add Oat flour to whole-wheat flour to make whole-wheat bread less sticky.
  • Use additional rising agents to make the cake more fluffy.


10. Millet Flour

→ Millet flour is tender and mild. It is gluten-free, and when combined with other gluten-free flours, it creates a versatile all-purpose blend.

Millet has been a food staple for over a million years. It has a mild buttery, nutty, and a bit grassy flavor. Millet flour is slightly clumpy when added to a liquid agent. It is highly rich in protein, fiber, minerals, and iron. It can be stored at room temperature for over a year.

Millet Flour min

Some quick baking tips using Millet flour are listed below:

  • It can be used in making bread and muffins by adding them in a considerable amount.
  • avoid adding more than 15-20% in bread recipes as it’ll decrease the volume and will result in coarse, mealy texture


11. Teff Flour

→ 100 % Gluten Free alternative to Wheat for Baking…

As a whole grain, Teff has a gritty texture. It can be used as an alternative to cornmeal. Teff and Buckwheat flour work well together and can be used for baking cakes, cookies, and muffins. It is highly rich in fibers, calcium, and iron.

Teff Flour gluten free baking alternative for Wheat min

Some quick baking tips using Teff flour are listed below:

  • After opening the package, make sure to refrigerate Teff flour in an airtight container to protect its natural oil from rancidity.
  • Reduce the substitute flour by 10-20% and substitute an equal weight of Teff.


12. Amaranth Flour

→ It is gluten-free and can be incorporated into regular gluten-free diets as well.

Amaranth flour is used in several multigrain baking mixes. It is highly rich in protein and contains a high amount of lysine too. It can be used as an ingredient in several bakery products is naturally rich in antioxidants that prevent it from free-radical damage.

Amaranth Flour Rajgiri alternative for baking

Some quick baking tips using Amaranth Flour are listed below:

  • Combine Amaranth flour with almond flour to get a nutty, earthy flavor in your baked items.
  • Add extra greasing agents while using Amaranth flour as it absorbs a lot of liquid and may make your recipe too dense.
  • Be sure to store the flour in an airtight container away from direct heat and sunlight.
  • You can use Amaranth flour as a 25% replacement for wheat flour.
  • Roast Amaranth seeds and adds them to your battery to get a unique texture along with a nutty flavor in your baked goods.


Final Verdict

The above-mentioned flour substitutes can be a perfect pick and must-have in your pantry list. Gluten-free flour can be used in healthy diets and also by people allergic to it. I always prefer adding a rising agent to the flour mixture. Happy Baking!!


Recipes with Whole Wheat Pasta

From tacos to wings, learning to cook with plant-based meats



It’s that time of year when many people decide to eat less meat. The “whys” are many: sustainability and concern for the planet, health considerations, ethical concerns about dealing with animals.

An increasingly popular option is “plant-based meat,” which can be found in meat aisles from grocery stores to restaurants.

These products aim to mimic meat in taste, texture, look and smell and the similarities are now quite impressive. The ingredients usually include a plant-based protein, such as soy or pea, and sometimes other beans, wheat, or potatoes.

Beyond Meat and Impossible Foods are the two monster names in this space, but there are dozens of brands out there. In the fresh food aisles of grocery stores, plant-based options focus on ground beef, burger patties, meatballs, and sausage. Freezer aisles have that, as well as many products designed to replicate specific dishes, like chicken nuggets, pot pies, or stir-fries.

So, how to cook at home with these products?

“The vegetarian meat is an easy substitute,” says Angela Campbell, a pescetarian living in Portland, Maine, who relies on plant-based meats to enhance her cooking. She says she can use the ground beef and imitation sausage 1:1 in recipes.

They can be used in pasta sauces, stir-fries, casseroles, fajitas, etc.

Like ground beef, plant-based crumbles are perishable, so treat them like ground beef, use within a few days, and cook thoroughly.

Many of them cook faster than their meat counterparts and seem more sensitive to precise cooking times; the packages often warn against undercooking or overcooking. So you might want to add them towards the end of preparing a dish. Most brand websites offer recipes.

Campbell says she’s had less success with the “chicken” products.

“You can’t reproduce long-simmered chicken dishes or whole-breasted dishes,” she says. “The (plant-based) chicken generally tastes best in a pan or with a separately prepared sauce. The chicken may brown, but nothing will crisp up.”

Cheyenne Cohen, a food photographer based in Brooklyn, New York, follows a vegan diet at home and says, “When I use plant-based meat, I’m never trying to replicate a meat meal perfectly. I want to learn the texture and overall flavor of each brand/variety and then experiment with preparation and seasoning until I find something that works well.”

She loves using soy crumbles as taco meat or in any other way you’d normally use ground beef, and says it’s generally easy to make the swap.

Rather than placing the meat substitutes at the center of the dish, Cohen finds them “a good recipe ingredient,” just one component.

Jade Wong, owner of Red Bamboo in New York City, has been running restaurants specializing in plant-based meats for 20 years. She says her menu caters to vegetarians and vegans looking for comfort food.

“Do you really want a salad on a cold winter’s day? Or would you rather have a chicken parmesan hero or a burger?” says Wong.

Red Bamboo makes its own plant-based meat products (100% vegetarian and 100% vegan) and sells them wholesale to other restaurants. Wong notes that many store-bought plant-based meats are pre-cooked, so they just need to be heated.

She suggests marinating soy burger patties in your favorite marinade before quickly searing them on a griddle. And cooking soy-based meat substitutes on a ridged grill pan offers the appeal of traditional grilled meat dishes.

Crumbled “sausage,” says Wong, is great as a pizza topping or, when sautéed and mixed with vegetables, as an accompaniment to pasta dishes, perhaps along with sauce and condiments.

At the restaurant, they get more creative, offering options like grilled buffalo wings, which are soy-based “chicken” wrapped in tofu (they even stick a stick in the wings to mimic the bone).

Some plant-based products are like blank slates, destined to be used in your favorite recipes. Others are prepared in a heat-and-eat manner.

Gardein has a strong presence in the frozen food department, known for its “chik’n” products; They also make homemade beefless tips that you can skewer, sauté, or stir-fry, and pork-free sweet and sour bites. Before the Butcher makes seasoned, plant-based ground meat products and patties with interesting flavor profiles like roast turkey burgers. They also make a lower-priced line of burgers under the Mainstream name, which aims to compete with beef patties not only in taste but also in price.

Celebrity chef and restaurateur Ming Tsai recently launched a line of Ming’s Bings, a treat bonanza made from ground, plant-based meats, vegetables, cheese and assorted spices, encased in brown rice paper and crispy when baked.

Some plant-based meat products are vegan, some vegetarian, some gluten-free, some dairy-free; If you have feeding problems, read the packaging carefully.


Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks that focus on family-friendly cooking, Dinner Solved!. and The Mama 100 Cookbook. She blogs at She can be reached at

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Recipes with Whole Wheat Pasta

Celebrating Veganuary: Heart-and planet-healthy eating



To set the momentum for the coming months, it’s important to start talking about healthy eating right at the start of the year. And a portmanteau of January and vegan, Veganuary, a global pledge to adopt a plant-based lifestyle for 31 days, does the same. This global movement is an initiative by the UK-based charity of the same name to promote vegan diets for a better planet. The movement, which was officially launched in India in December 2019, has garnered widespread interest from people across the country. A recent survey by YouGov, a market research and data analytics firm, showed that 65% of Indians are interested in replacing meat with plant-based options in 2022.

Several brands have launched vegan menus to meet the demands. “There is no denying that the pandemic has made people more aware of the consequences of their lifestyle choices on their immunity, health, mental and physical well-being. Veganism is a long-term lifestyle and cannot be limited to just one January. To cater to this new trend, we have launched a plant-based chicken biryani,” says Mohammed Bhol, chef and co-founder of Charcoal Eats. Vegan meat is made from ingredients like plant-based protein, soy, or wheat, and has the flavor and texture of real meat. “Plant-based keema is made from soy. From the keema we make kofta balls. And these mock meatballs are used in the biryani,” adds Bhol.

Healthy Vegan Jackfruit Tacos (Photo: Shutterstock)

Vegan food is considered the cleanest of all diets and isn’t lacking in flavor or variety. Uday Malhotra, executive chef and co-founder of Kneed, a bakery that operates on a cloud kitchen model, says, “We make homemade breads, rolls, cereal, nut butters, dips, hummus, and energy bars that are 100% plant-based products. Veganism is one of the dominant trends of 2022.” However, vegan baking is time-consuming and technical in terms of temperature and ingredients used. “Because vegan products don’t use dairy or eggs, the recipes formulated are time and temperature sensitive,” adds Malhotra, who suggests using Belgian dark chocolate for chocolate bread and banneton baskets to shape gluten-free loaves.

Raw Vegan Blueberry Cashew Cake (Photo: Shutterstock)

Cakes are another food category that is in high demand for vegan options. For vegan cakes, you can substitute flaxseed, ripe bananas, or aquafaba for eggs. Instead of milk, use almond milk, coconut milk, or oat milk. “I suggest only using one substitute as too many of these will ruin the end product,” says Atifa Nazir Ahanger of The Boho Baker, which offers vegan cakes, cupcakes, breads and cookies. For those trying a vegan diet for the first time, it’s easier to start with substitutes like plant-based milk, nut butters like peanut butter, cashew butter, and cheese substitutes.

This movement has also seen vegan restaurants grow in popularity. “As a trend, Veganuary helps us support people in making the switch to a vegan diet. The right taste is the first step. Vegan food can be made equally tasty by appropriate swaps. We use coconut cream for our cream-based recipes. For Japanese soba noodles, we use gluten-free soba noodles, homemade peanut butter sauce, button mushrooms, shiitake mushrooms, spring onions, zucchini, galangal, soy sauce and coconut milk,” says Rajender Chabotra, Executive Chef at Getafix Café. The restaurant also offers buckwheat pancakes, barley and bok choi bowl meals, among other vegan options.

Cauliflower Moilee is a healthy vegan recipe

Cauliflower Moilee Recipe


Cauliflower: 1

carrot: 1

Coconut Oil: 2 tbsp

Mustard seeds: 1 tsp

Curry leaves: 10-14

Onion: 2

Ginger: 1 inch

Garlic: 12-15 pieces

Tomatoes: 3

Beans: 8-10

Green chilies: 3 to 4

Chili power, turmeric powder and cumin powder: 1 tsp each

Tamarind pulp, coconut cream: ¼ cup

Coconut milk: 1 cup


Heat coconut oil, add mustard seeds, curry leaf and let it bubble.

Chop the onions, ginger and garlic in a blender and add the paste to the oil. Saute this for five to seven minutes.

Once the onion paste is light golden, add mashed tomatoes ground in a blender, whole green chillies, dry spices, turmeric powder, red chilli powder and cumin powder and salt to taste.

Cook this mixture until you see the oil separate.

Add the tamarind pulp, coconut milk and coconut cream and stir.

Blanch the carrot, cauliflower, and beans to add to the sauce.

Cook until boiling and serve hot with steamed rice or millet.

Recipe by chef Natasha Gandhi


    Ruchika Garg writes about arts and culture for the daily supplement Entertainment & Lifestyle, HT City
    …see in detail

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Recipes with Whole Wheat Pasta

These recipes can make your winter snacks pop



Looking for a tasty treat with a wide variety of flavors? Popcorn is a versatile pantry staple that can be served plain or as a better addition to your winter snacks.

With no artificial additives or preservatives, light and fluffy popcorn is naturally low in fat and calories, non-GMO, and gluten-free, making it a sensible option for satisfying cravings for something savory, sweet, and just about every flavor in between. Plus, whole grain popcorn contains energy-producing carbohydrates and fiber that can help keep you fuller for longer.

National Popcorn Day on Wednesday, January 19 honors one of America’s oldest and most beloved snack foods, so this week is a perfect opportunity to crack open a bowl to share or indulge in whole grain culinary masterpieces like Jamaican jerk popcorn create. with pepperoni, spices and jerk butter, plus furikake popcorn, a lighter recipe that explodes with the flavors of sesame, nori and a Japanese spice blend.

You can also pair some favorite movie night flavors with Cheesy Pepperoni Popcorn or Rocky Road Popcorn Clusters with Chocolate, Marshmallows, and Nuts.

Furikake popcorn

(Makes 2-3 servings)

• 6 cups of popcorn

• 2 tablespoons butter, melted

Furikake Seasoning:

• 1 sheet of nori, broken into pieces

• 1 tablespoon toasted sesame seeds, divided

• ½ teaspoon of salt

• ½ teaspoon of granulated sugar

How to Make the Furikake Seasoning: In a spice grinder or with a mortar and pestle, finely grind nori with ½ tablespoon sesame seeds. Transfer to a small bowl and stir in the remaining sesame seeds, salt, and sugar.

In a large bowl, toss popcorn with butter and furikake spices until evenly coated.

Tips: Use store-bought furikake seasoning and season to taste.

To toast sesame seeds: In a small, dry skillet, cook sesame seeds over medium-high heat for two to three minutes, or until lightly golden and fragrant. Allow to cool completely before use.

Jerk popcorn from Jamaica

(Makes 4-6 servings)

Jerk popcorn from Jamaica

(The popcorn board)

• ¼ cup butter

• 1 tablespoon chopped, seeded scotch bonnet chili pepper

• 1 teaspoon grated lime zest

• ½ teaspoon chili powder

• ½ teaspoon dried thyme

• ½ teaspoon ground allspice

• ½ teaspoon pepper

• ¼ teaspoon ground ginger

• 1/8 teaspoon garlic powder

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon onion powder

• ¼ teaspoon salt

• 8 cups of popcorn

In a small saucepan, combine butter, chili pepper, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves, nutmeg, onion powder, and salt. Cook over low heat for three to five minutes, or until butter melts and mixture is fragrant.

In a large bowl, toss the popcorn with the spice mixture until evenly coated.

Tip: If desired, omit the Scotch Bonnet pepper and substitute ¼ teaspoon cayenne pepper.

Cheesy Pepperoni Popcorn

(Makes 6-8 1 cup servings)

Cheesy Pepperoni Popcorn

Cheesy Pepperoni Popcorn

(The popcorn board)

• ¼ cup low-fat parmesan cheese

• 2 teaspoons garlic powder

• ¼ teaspoon dried oregano

• ¼ teaspoon dried marjoram leaves

• ¼ teaspoon dried basil leaves

• 1/8 teaspoon dried sage

• Black pepper to taste

• 12 cups of air popped popcorn

• ¾ cup turkey peppers, cut into bite-sized pieces

• Olive oil cooking spray

In a small bowl, combine the Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper and mix well.

In a large bowl, combine popcorn and turkey peppers and lightly spray with olive oil cooking spray.

Sprinkle the popcorn and pepperoni with the cheese mixture and distribute evenly.

Rocky Road Popcorn Cluster

(makes 3 dozen)

Rocky Road Popcorn Cluster

Rocky Road Popcorn Cluster

(The popcorn board)

• 1 bag (6 ounces) semi-sweet chocolate chips

• 1 teaspoon vegetable oil

• 4 cups of popcorn

• 1½ cups mini marshmallows

• ¾ cup chopped walnuts

In a small microwave-safe bowl, microwave the chocolate chips on high for 1 minute until melted. Stir in vegetable oil.

In a large bowl, add popcorn, marshmallows, and walnuts. Pour the melted chocolate over the mixture and toss to coat.

Drop the mixture, tablespoon at a time, onto a jelly roll pan lined with wax paper.

Refrigerate until set, about two hours, or overnight.

Visit for more fun, fluffy, and flavorful recipes. ◆

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