We are all told to stay away from white flour, so what do we turn to?  Wheat flour of course.  Well, there are some other flours that we can substitute in that actually have a lot of benefits.  So brand out and try some of these super-flours that are on the market.

ALMOND FLOUR
22 grams of protein
560 calories
49 g fat
19 g carbs
216 mg calcium
How to use it: Trade equal amounts of almond flour for wheat flour in cookies, cakes, quick breads, and pizza dough, or use half wheat flour and half almond flour.

CHICKPEA/FAVA BEAN FLOUR
19 grams of protein
364 calories
6 g fat
60 g carbs
17 g fiber
105 mg calcium
How to use it: Try it in meat loaf and meatballs in place of flour or bread crumbs to help hold the ingredients together and add some fiber.

OAT FLOUR
15 grams of protein
404 calories
9 g fat
66 g carbs
7 g fiber
55 mg calcium
How to use it: Oat flour alone can be dense; you’ll get a lighter texture if you use it to replace about one-third of the wheat flour in recipes.

RICE FLOUR
6 grams of protein
366 calories
1 g fat
80 g carbs
2 g fiber
10 mg calcium
How to use it: Rice flour can be grainy, so it’s typically combined with potato and tapioca flour (along with xanthan gum) in gluten-free baking.

Hope these super-flours were helpful. They were pretty interesting to me! AND Almond flour helps lower cholesterol and blood sugar!

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