Baking (Successfully) With Alternate Flours
With allergies in both kids and adults on the rise, we’re eternally working on gluten-free recipes. And while regular baking is intimidating enough, gluten-free baking can be next-level tricky (lots of ingredients, dry, unappealing results, etc.). These four recipes—using four different gluten-free flours full of nutritional benefits—call for simple ingredients that result in dishes that don’t taste like a sacrifice; they’re even kid-approved!
Buckwheat Crepes
Buckwheat is high in fiber, protein, and calcium. It’s also great for your cardiovascular system thanks to rutin, a glycoside/flavonoid which has been known to strengthen capillary walls and improve circulation, and magnesium. If that’s not enough, it also helps maintain healthy blood sugar levels and is a great choice for those with diabetes.
Almond Flour Lemon Yogurt Cake
Full of magnesium, vitamin E, mono-saturated fats, and protein, almonds are famously healthy nuts, which makes this cake—which works just as well as a dessert as it does a star brunch dish—a worthy addition to your repertoire.
Coconut Flour Snickerdoodles
Coconut flour is the most densely packed of all flours. High in fiber, but low in digestible carbohydrates, it contains both healthy fats and protein. In short, these cookies are a pretty genius way to get kids on the low-sugar-treat train.
Chickpea Flour Banana Pancakes
Full of protein, folate, dietary fiber, iron, magnesium, and potassium, chickpea flour might as well be a superfood. These pancakes come out a little denser than their white flour cousins, but that’s what makes them extra filling and delicious.