What is the best alternative for flour?

Almond Flour: Made from blanched almonds, almond flour is rich in protein, fiber, and healthy fats.

Coconut Flour: Derived from dried coconut meat, coconut flour is high in fiber and absorbs liquid well.

Quinoa Flour: Produced from ground quinoa seeds, quinoa flour is rich in protein, magnesium, and iron.

Rice Flour: Made from finely ground rice, rice flour is an excellent gluten-free option and can provide a light texture.

Oat Flour: Obtained by grinding oats, oat flour is high in nutrients like fiber, protein, and beta-glucans.

Buckwheat Flour: Made from buckwheat groats, buckwheat flour has a slightly nutty flavor and is relatively high in protein.

Chickpea Flour: Ground from dried chickpeas, chickpea flour is rich in protein and fiber and makes a great base for batters.

Arrowroot Flour: A starch derived from the arrowroot plant, arrowroot flour provides smoothness and thickening properties.

Cassava Flour: Produced from dried cassava roots, cassava flour is versatile and a good source of fiber.

Tapioca Flour: Derived from cassava starch, tapioca flour is commonly used as a thickening agent.