In the world of gluten free flours, there are so many choices that it can be hard to choose which one is best for you and your family. You could literally use a different flour for each recipe and achieve different results every time. After studying the nutritional benefits of a lot of the products out there, I came to the conclusion that to replace the benefits of whole wheat you need to use a whole grain of another kind.
Sorghum, Buckwheat and Quinoa are all good substitutes. They offer the high fiber and protein that our bodies need. Sometimes, depending on the recipe, these flours offer the nutrition at the expense of flavor and texture.
Thanks to Tropical Traditions, I have discovered a new flour that offers the fiber and protein needed, without sacrificing taste. I discovered by trying Tropical Traditions Coconut Flour that it added a whole new flavor dimension and texture to my recipes. It isn’t a whole grain, but it is a whole food, which means that the nutritional standards are still met.