Flour PowerNo I am not writing about “flower power” that was used as a slogan in the 1960 as a symbol of passive resistance and non-violence ideology. This blog is focusing on “flour power” by looking at some flours you may not be as familiar with that may offer more nutritional value and added flavor than all-purpose white flour.
Brown rice flour is gluten-free and is finely ground from unhulled white rice kernels which the healthy bran layer as well as rest of the kernel. This flour will impart a rich, nuttier flavor than wheat flour and will add a darker color to your baked goods. Try brown rice flour in muffins, biscuits and waffles or as a coating for fish.
Banana flour is made from dried unripe green bananas so the flour tastes less like banana and more like bran. This flour is gluten-free so can be used in place of all-purpose flour in chocolate chip cookies. Bananas are starchy, so use about a third less when substituting for regular flour.
Black beans can be used to make a high protein and fiber flour. Mix water with black bean flour to make a puree that can be used in a black bean dip. It can be used with enchiladas or as a thickener for soup. In brownie recipes, replace ¼ cup all-purpose flour with black bean flour.
Dried coconut meat can be ground into a fine powder. Try it in pancakes or waffles. Substitute coconut flour for ¼ cup all-purpose flour. Because the coconut flour absorbs extra liquid, add ¼ cup more water or milk and one additional egg for every ¼ cup coconut flour you use.