Enjoying baking: five healthy flour alternatives for bread lovers!

Enjoying baking: five healthy flour alternatives for bread lovers!

Alternative baking methods without conventional grain -flour are increasingly gaining popularity, especially for health -conscious consumers and those who strive for a low carb diet. In this context, the bread expert Lutz Geißler illuminates that the use of flour from nuts or legumes, such as lentils and chickpeas, is in principle possible, but only in dimensions. Geißler illustrates that there are no full -fledged replacement products for traditional grain -angry, since only this can create a stable dough scaffolding that holds fermentation gas and gives the bread its typical looseness. He recommends that a maximum of ten percent of these special flours to be attached to the grain arm in order to avoid unwanted results.

Another important point is the water binding of these special theaters. These bind a lot of water, so that there can be a firm dough and dry bread quickly, if not enough liquid is added. The master baker Florian Lutz advises to confront, scatter or cook these alternative flours before baking to maximize water absorption. It should be noted that bread, which are mainly made from seeds, walnuts or legumes, are classified by Geißler as fitness or protein breads. However, these are not considered traditional bread and often have a higher calorie content - due to the high -fat ingredients.

Healthy ingredients for protein bread

oat bran has established itself as a valuable ingredient for protein bread. In contrast to conventional oatmeal, oat bran contains fewer carbohydrates and is therefore better suited for a low carb diet. It is obtained from the edge layers of the oat grains, especially the oatmy and the outermost layers of the flour. Their nutrient density is higher than that of oatmeal, since it delivers a variety of fiber and essential nutrients such as B vitamins, zinc, magnesium, iron and phosphorus.

oat bran can be used in many ways - be it in yogurt or for baking. It is also ideal for refining smoothies in order to make their consistency creamier. The combination of nutrients and fiber makes it one of the preferred ingredients in modern, health -conscious cuisine.

Alternative flour for the low carb baking

For the low carb baking, alternatives to carbohydrate -containing ingredients such as wheat flour and sugar are necessary. For example, almond flour can be used in a conversion of 50 g almond flour instead of 100 g wheat flour. However, it should be noted that almond flour needs more liquid to achieve a suitable consistency. Coconut flour can also replace up to 25 percent of wheat flour, but brings a slight taste.

In the following, some of the best alternatives to wheat flour are listed:

• almond flour : 40 g protein per 100 g, 293 calories, no gluten and requires binder.
• coconut flour : high fiber, should be used sparingly because it absorbs a lot of liquid.
• nutmehle (e.g. walnut or peanut flour): high protein content, intensive nut taste.
• sweet lupine flour : If all essential amino acids contain, should be used sparingly.
• sojamehl : high protein content, good attachment properties, use in moderation.
• linseed flour : low-calorie, high fiber and protein content, acts as a binder.

Another interesting flour is chia seed flour that has similar properties as flaxseed flour and should also only be used in small quantities. Understanding the fluid intake of various floors is crucial for the baking result. Not so easy to find your way around this diversity and also create tasty and healthy baked goods.