Here is a some advice for using gluten-free flours. As I’m sure you are aware, LK products are all gluten-free, however they never compromise on taste. We often get asked a lot about flour swaps and what could work as substitutes, so we thought it would be a good idea to talk about our favourite gluten free flours and how we like to use them.
All of the ingredients that we use have very different tastes, textures and levels of moisture; therefore you can’t swap one flour for another without adjusting the levels of moisture, sweetener etc. as this is unlikely to produce something delicious. However, as you become more familiar with these ingredients, it is easy to make the necessary adjustments within a recipe.
Below I have outlined our top 3 gluten free flour substitutes that we use all of the time. They are all very versatile and can be used in different types of bakes, raw treats and yummy breakfasts.
1. Oat flour
Oat flour is a simple, gluten free alternative that works well in lots of recipes and is easy to make. Due to its adaptive nature, it can be used in raw treats as well as baked goods. With a great nutritional profile, oat flour is high in fibre and can be mixed with other substitutes to make a delicious flour replacement.
2. Almond meal
Almond meal is one of our staples. It can be quite dense so is often better in cakes or mixed with lighter flour, such as oat. Almond meal has a very mild flavour so it is very versatile and wont offend even the fussiest of eaters. We often find ourselves reliant on almond meal because it is always a safe place to start when we are creating new recipes.
3. Buckwheat flour
Buckwheat flour is great in lots of different recipes, however it does have a stronger taste than the other flours. We often use this in smaller quantities, with more reliance on other flours, however it can be great one its own. For straight up buckwheat, we love the Almond and maca pancakes from the book.