In recent years I’ve developed terrible allergies to wheats, grains, and several other things that leave me frustrated and usually conked out on Benadryl. We’ve come up with a list of different substitutions you can use when you just don’t want ( or have) any all purpose flour handy. Here are some ideas of things to use. Read the label instructions on how to substitute these different types of flour in your recipes.
100% Whole wheat pastry flour.
-A favorite of Chef Vanessa, this flour is said to be ground up finer than regular flour.
-My personal favorite, this is perfect for people that have bread/gluten allergies. This can be mixed with potato flour.
-Teff is an intriguing grain, ancient, minute in size, and packed with nutrition. Teff is believed to have originated in Ethiopia between 4000 and 1000 BC. Teff seeds were discovered in a pyramid thought to date back to 3359 BC. The grain has been widely cultivated and used in the countries of Ethiopia, India and it’s colonies, and Australia. Teff is grown primarily as a cereal crop in Ethiopia where it is ground into flour, fermented for three days then made into enjera, a sourdough type flat bread. It is also eaten as porridge and used as an ingredient of home-brewed alcoholic drinks. The grass is grown as forage for cattle and is also used as a component in adobe construction in Ethiopia.
These are some of the different flour types you can try to use in your recipes. Have any other types of flour that you use in recipes? Please share your thoughts!