Branch out from all-purpose or whole-wheat flour to add both nutrition and taste to your baking.
1. Quinoa: Common in gluten-free diets, this drought-resistant ancient Incan gem is packed full of protein.
2.Almond Flour: A baker’s delight, almond flour adds moisture and vitamin E to recipes. Boost your calcium intake—one cup of almond flour delivers about 200mg of calcium (compared with 300mg in a cup of milk).
3. Spelt Flour: If wheat and gluten-free specific options seem lackluster to you, this nutty flour is an easily digestible substitute popular with bakers. High in protein, this flour mixes quickly and rises best with a starter.