Hearing Crickets When You Think Of Flour? Different Types of Flour And Their Applications
Is your customer looking for alternatives to flour in their baked goods? The world of food ingredients has changed dramatically over the past few years. Everything from sugar alternatives, to meat alternatives to flour alternatives.
As recently as ten years ago, if, after ordering your morning coffee, you were asked, “what type of milk would you like with that?”, you probably would have been rather confused. Nowadays, picking your milk, or milk alternative, can be as difficult as picking your very drink. Whole milk, Low Fat Milk, Organic milk, Soy milk, Almond milk, Oat milk, etc. are all now mainstays of any coffee shop.
So too, the world of flour alternatives has led to some very unique alternatives, by necessity.
People with sensitivity to gluten, celiac disease, or those who are maybe just looking for healthier alternatives, have turned to gluten-free flour as a way to get the baked goods they crave into their diet. Although gluten-free flours are not new to the market, options have expanded greatly in the past few years. Because there are so many types of flour nowadays, it may be beneficial to understand which flour may work for your needs.
Fruit flour has become very popular recently. Banana, apple, and even mango are unique and innovative ways to take your healthy gluten-free recipes up a notch. The sweet flavor of these flours shines through in baked goods. It may be beneficial to add some xanthan gum to your batter to replicate the chewiness and density associated with items containing gluten.
Nut flours have been popular for some time now. These flours are packed with nutrients and vitamins and have great health benefits. Almond, cashew, pecan, and macadamia flour all have similar properties and are great to use in pancakes, cookies, and cakes. Most nut flours are gluten-free and low in carbohydrates.
If you have customers with a nut allergy or you are looking for the closest replacement to wheat flour out there, you may want to check out cassava flour. Cassava flour has been called the holy grail of gluten-free flour. It is gluten, grain, and nut-free. It is a staple crop in South America and Asia. The entire cassava root is used to produce this flour. It is packed with dietary fiber and can be used on a 1:1 basis to replace wheat flour.
Finally, if your customers are adventurous and looking for a protein-packed replacement for conventional flour, check out cricket flour.
Yes, you heard correctly: cricket flour. People have been eating insects for as long as there have been people, but only recently has cricket flour appeared on the menu. Made from milled crickets, it is sustainable and packed with protein, rather than starches and dietary fiber. Cricket flour is a great complete protein, rich in minerals, and a good source of fatty acids. Most assume a flour made from insects would taste less than desirable, but cricket flour has been reported as having a mild taste with hints of cocoa and a lightly malted flavor. (But only you can say for certain if you’re willing to give it a try!) Maybe you or your customers would be willing to give this protein-packed flour alternative a try in your favorite smoothies, desserts, or soups and see for yourself?
They say that variety is the spice of life, and in our ever-expanding world of ingredients and alternative ingredients, there has certainly been a proliferation of variety in your choice of flour.
As always, the Ingredient Exchange stands ready to assist you with all of your ingredient needs, whether it’s finding a place to sell your excess flour, where to find new sources of alternative flours, or utilizing any of your ingredients to the best of you and your company’s ability.
Ingredient Exchange has been serving the food ingredient market for 27 years. If you have an ingredient challenge, we want to help.
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