Healthy Flour Alternatives: The Best Gluten-Free Flour Choices

Almond Flour 

Almond flour is made of blanched, ground almonds and is one of oldest gluten-free flours out there. The almonds are usually finely ground using a grinder, but you can also make it at home using a food processor.

Almond flour has a soft, fluffy texture and neutral taste that works well for things like pizza crust or flatbread. Many recipes use this flour as an all-purpose gluten-free flour as it is relatively easy to work with. So if you’re new to gluten free flours, this may be a great staple to have on hand. 

It’s also suitable for breading, though it may not have the same crispy texture as breadcrumbs or regular flour. If that’s what you’re looking for, it may be better to use something like cornstarch or tapioca starch. 

Nutritional Content of Almond Flour 

As almond flour is derived from almonds, it’s a good source of healthy fats and protein. Almonds also contain a wide variety of vitamins and minerals, and have been shown to be positive for gut health.

According to Dr. Charles M. Carlsen of DRSONO Medical, "almond flour is primarily made up of healthy unsaturated fats, which have been linked to numerous health benefits. These include improved heart health and reduced risk of chronic diseases such as diabetes and obesity."

However, ifyou’re on a weight loss journey, you may want to be cognizant of the fat content and calorie count of almond flour. This flour is significantly higher in fat and calories than regular all-purpose flour, which contains 364 calories and one gram of fat per 100 grams.

Coconut Flour 

Coconut flour is another popular flour. The preparation of this flour actually begins when coconuts are being made into coconut milk. 

During the process of making coconut milk, the coconut flesh is squeezed to extract the liquid. That same coconut flesh is then dried at a low temperature and then ground into coconut flour. 

Coconut flour has a mild and sweet taste, and its texture tends to be a little more grainy than the other gluten-free flours. It’s great for bakers trying out gluten-free recipes since it can add a hint of that distinct, sweet coconut taste to cookies or cakes. 

Nutritional Content of Coconut Flour 

In comparison to almond flour, coconut flour has a higher fiber and carbohydrate content. It’s also lower in fat and protein, though it still contains moderate amounts of each.

Chickpea Flour 

This flour isn’t as popular for at-home baking or cooking, but is commonly used as a substitute in gluten free-products such as pasta and grain-free rice. Chickpea flour is made by grinding dried, raw chickpeas (or garbanzo beans) into a fine powder. 

Chickpea flour has a neutral taste, which makes it a great substitute for items such as chickpea pasta. Because this flour is made of chickpeas, which are a type of legume, this flour tends to be high in fiber.

Nutritional Content of Chickpea Flour

Rice Flour 

Rice flour, like chickpea flour, is commonly used as a substitute in prepared foods such as pasta, pizza, and many pastries. There are usually two main types of rice flour: white rice flour (usually refined and/or enriched), and brown rice flour. 

Rice flour is similar to all-purpose flour in terms of texture. It also has a neutral taste, which can make it a good substitute to use in savory dishes.

Nutritional Content of Rice Flour

Brown rice flour may be a better source of magnesium, phosphorus, and potassium than white rice flour (unless it’s enriched). So if you want a more nutrient-dense rice flour, brown rice is the way to go.

Cassava Flour

Cassava flour is a classic addition when it comes to gluten-free flours. This flour is made from cassava, which is a starchy root vegetable, and is also similar in texture to all-purpose white flour.

Cassava flour is often used to make gluten-free tortilla chips, gluten-free bread, and other baked goods. Tapioca flour is also made from the cassava root, but only the starchy part of the vegetable is used in its production.

Nutritional Content of Cassava Flour

Gluten-Free Flour and Blood Glucose

How gluten-free flours affect blood glucose may depend on the type of flour used, and the nutrients in those flours. Like all-purpose white flour, many gluten-free flours can be high in carbohydrates as we saw above.

Dr. Carlsen continues, "some gluten-free flours have been shown to have a lower glycemic index compared to traditional wheat flour. This means that they are less likely to cause a spike in blood glucose levels after consumption. For this reason, gluten-free flours such as almond flour can be beneficial for individuals with diabetes or those looking to manage their blood sugar levels. However, it is essential to note that gluten-free flours are not necessarily low in carbohydrates, and therefore should still be consumed in moderation."

Almond flour, for example, has a higher fat and protein content than other GF flours, and is also relatively low in carbohydrates. Almonds also have a glycemic index of one, making this flour a safe choice in general when it comes to blood sugar.

Chickpea flour, on the other hand, is higher in carbs, but it’s also a good source of protein and fiber, which has been linked to lower blood sugar in those with insulin resistance and type 2 diabetes. It has a GI of 35, which is considered low, meaning that it may be associated with a relatively lower glycemic response. 

Coconut flour contains a high amount of fiber than most other gluten-free options, though it is lower in protein and higher in overall carbs compared to almond flour. As we mentioned, the higher fiber content may be beneficial for supporting a healthy blood glucose response, though portion sizes and other factors may also play into this.

Because everyone is different, you may want to experiment with different gluten-free flours and see which one works best for you. A dietitian or healthcare professional can work with you to determine which dietary choices better suit your individual needs.

Gluten-Free Flour and Food Sensitivities

For those who have Celiac disease or non-Celiac gluten sensitivity (NCGS), any of these flours may be a good substitute. However, some people may have additional food sensitivities. 

For example, many people with NCGS may also react to other grains. If you’re one of those people, you may want to speak with a registered dietitian about the best flour alternatives for you.

Raw almonds and chickpeas can be high FODMAP foods if eaten in large quantities. If you have a sensitive gut or are sensitive to FODMAPs, you may want to opt for an alternative to almond or chickpea flour.