Wondering about all the odd ingredients that I use in my gluten and grain-free baking? Lol, you’re not alone!
Check out the video below and I will walk you through my favorite wholesome flours and sweeteners.
If you have questions please use the comment box below!
Here’s a quick recap for you…
Made from ground, blanched almonds, this is a wonderful substitute for traditional white flour. It’s lighter than almond meal, which is made from ground almonds that retain their skins, so the end product is lighter and more cake like. Blanched almond flour can be subbed 1:1 with traditional flour. Purchase Blanched Almond Flour here.
Ground Flax seed is another great flour option for those who are unable to eat nuts. It is a rich source of micronutrients, with dietary fiber, manganese, vitamin B1 along with omega-3. Flax can also be used to replace eggs in baking. 1 Tablespoon of flax meal mixed with 3 Tablespoons of filtered water equals one egg. Simply whisk together and allow to sit for a few minutes to thicken, then add to batter just as you would an egg. Purchase Ground Flax Seed here.
Coconut flour is made from the solids of the coconut and are ground into a very fine, flour-like powder. This powder is low in carbohydrates and is very high in fiber. I like it because the goods baked with it come out lighter than goods baked with almond flour. It’s great to use a combination of blanched almond flour and coconut flour.
Keep in mind that coconut flour is not easy to substitute into regular recipes since it absorbs much more liquid. If you are going to try subbing it then use a 1:3 ratio to almond flour or regular flour. Purchase Coconut Flour here.
Arrowroot starch is a powder that comes from the arrowroot plant. It is primarily used as a thickener in the kitchen, much like cornstarch. Arrowroot starch has about twice the thickening power of regular flour and unlike cornstarch arrowroot is completely flavorless and will not impart a starchy taste to your dishes that need to be thickened. Purchase Arrowroot Starch here.
Raw Honey is the most original sweet liquid that honeybees produce from the concentrated nectar of flowers. Collected straight from the extractor; it is totally unheated, unpasteurized, unprocessed honey. Raw honey is rich in antioxidants and does not pull nutrients from your body like refined cane sugar does. Use it in baking with a 1:1 ratio to refined sugar. Purchase Raw Honey here.
Maple Syrup is another wholesome way to sweeten your baking. It has antioxidants that support the body’s immune system along with several beneficial vitamins and minerals. Maple Syrup can be used in the place of sugar for just about any recipe. Purchase Maple Syrup here.
Coconut Nectar has many health benefits. It provides a wide spectrum of 17 amino acids, it has a low glycemic index, as well as it makes you feel full longer. Coconut nectars flavor is rich with a smooth texture and it has a slightly buttery aftertaste. The consistency is between honey and maple syrup. Purchase Coconut Nectar here.
Coconut Palm Sugar is subtly sweet almost like brown sugar with a slight hint of caramel. It’s my favorite sweetener to use in baking, since the consistency is so similar to traditional sugar. This sugar is produced from the sap of cut flower buds of the coconut palm. It has a high mineral content and is a rich source of potassium, magnesium, zinc and iron. Purchase Coconut Palm Sugar here.
Stevia is know as sweet leaf and sugar leaf. It has no calories, no carbohydrates, and has a zero on the glycemic index. Stevia is about 300 times sweeter than sugar, without the sugar crash, however it does have a slight aftertaste, making it my least favorite of these sweeteners. You can use Stevia in baking to replace any other sweetener. The ratio that you replace it with will vary depending on your palate, start with a little and taste test until you get it just right. Purchase Stevia here.