Four All-Purpose Flour Alternatives

Bisquick baking mix is regular all-purpose flour with added salt, baking soda, and shortening. It’s all creamed together so you can use it to make biscuits. Cake flour is regular flour that’s been more finely ground to give it on lighter texture. It doesn’t have any added salt or other ingredients.

According to the company web site and Wikipedia, Bisquick consists of bleached all-purpose flour with several other ingredients, including fat (shortening), leavening (baking powder), sugar, and salt. It is essentially a self-rising flour with added fat.

• Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients.
• Rice Flour.
• Almond Flour.
• Buckwheat Flour.
• Buckwheat Flour Flapjacks.

• Almond flour. Almond flour is usually made with almonds that have been blanched and then finely ground to a light, floury texture.
• Coconut flour. Coconut flour is made from coconut pulp that’s been dried out and then ground up.
• Quinoa flour.
• Chickpea flour.
• Brown rice flour.
• Oat flour.
• Spelt flour.
• Buckwheat flour.

A: Not quite. You have to do a little playing around with a recipe if you want to substitute coconut flour for regular all-purpose wheat flour. To compensate for the moisture imbalance, try adding 2 tablespoons extra liquid for every 2 tablespoons coconut flour you substitute for regular flour.

The lowest calorie wheat flour is Kamut flour(if you click on this link you can check it’s today price on Amazon). Kamut is an ancient grain derived from a low-yield strain of amber wheat. It is high in protein and has a buttery, nutty flavor.

A mixture of hard wheat which contains more gluten and soft wheat are ground together to make all-purpose flour. Self-rising flour should only be used when a recipe calls for self-rising flour because salt and baking powder (which is a leavening agent) have been added and distributed evenly through the flour.

In some cases, this is true and self-rising flour is a convenient alternative to regular flour, but that is not always the case. Because self-rising flour contains added leavening agents using it incorrectly can throw off the texture and flavor of your baked goods.

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While it won’t work as a substitute in all baked goods, you can use self-rising flour to make cookies, as long as you understand the necessary adjustments. Unlike all-purpose flour, self-rising flour contains more than just the wheat. It also has salt and baking powder, which makes it similar to baking mixes.

No. If your recipe asks for plain or self-raising flour, it is important to remember that these two ingredients are not interchangeable and you should use the flour recommended in the recipe along with any raising agents, such as baking powder or bicarbonate of soda.

My recipe uses regular sugar instead of confectioners sugar, which is what you’ll find in most shortbread cookies. I also use self-rising flour to lighten the texture. These ingredients yield a more tender and flaky cookie, similar to Walker’s Scottish shortbread.

If you prefer a denser brownie, use plain flour instead of self-raising.