What can you use to substitute flour?

Almond flour, made from finely ground almonds, can replace whole wheat flour in many recipes. It's a good source of protein, fiber, and healthy fats and has a slightly nutty flavor that can enhance baked goods.

2. Coconut Flour

Coconut flour, derived from dried coconut meat, is rich in fiber and healthy fats. It has a slightly sweet, coconutty flavor and works well in gluten-free baking. However, it's highly absorbent, so you may need to adjust liquid ratios when using it.

3. Chickpea Flour

Chickpea flour, also known as garbanzo bean flour, is a versatile gluten-free flour. It's made from finely ground chickpeas and is high in protein, fiber, and iron. It can be used to make flatbreads, pancakes, and other savory dishes.

4. Rice Flour

Rice flour, made from finely ground rice, is a common gluten-free flour. It's mild in flavor and can be used in a variety of recipes, including breads, cakes, and cookies. However, it's not as high in protein as some other gluten-free flours.

5. Oat Flour

Oat flour, made from finely ground oats, is a good source of fiber, protein, and beta-glucan, a soluble fiber that may help lower cholesterol. It can be used to make breads, pancakes, and cookies, and it has a slightly nutty flavor.

6. Potato Flour

Potato flour, made from dried potatoes, is a good source of starch and can be used to thicken sauces and gravies. It can also be used in baking, but it's not as versatile as some other gluten-free flours.

7. Tapioca Flour

Tapioca flour, derived from the starch of the cassava root, is a thickening agent and can be used to make puddings, custards, and sauces. It's also gluten-free and can be used in baking, but it's not as nutritious as some other gluten-free flours.

When substituting flour, keep in mind that the texture and flavor of your baked goods may be affected. It's a good idea to experiment with different flours and ratios until you find a combination that works well for your recipe.