I Tried 4 Alternative Flours—Here's What Worked and What Didn't

I Tried Cooking with Every Type of Alternative Flour—Here's What Worked and What Totally Flopped

Alternative flours have been all the rage lately, and if you're anything like me, you've probably wondered if they’re worth the hype. From gluten-free almond flour to protein-packed chickpea flour, these trendy ingredients promise all kinds of health benefits. But do they actually work in the kitchen? I decided to find out by cooking with a different alternative flour each week for a month. What followed were glorious victories, a few kitchen flops, and some surprising lessons.

Here's what happened when I swapped out traditional wheat flour for almond, chickpea, cassava, and coconut flour. Spoiler: Not all flours are created equal!

Week 1: Almond Flour

Rating: ★★★★☆

Almond flour is probably the most well-known alternative flour out there. It’s high in healthy fats, gluten-free, and adds a subtle nuttiness to dishes. I was feeling pretty confident when I started this experiment with almond flour, thinking, "How hard could this be?"

What I Made:

I kicked things off with almond flour pancakes. I swapped out regular flour for almond flour in a basic pancake recipe. The result? Fluffy, slightly nutty pancakes that tasted amazing. They were a little more delicate than traditional pancakes, but that wasn’t a dealbreaker.

Feeling cocky after my pancake success, I decided to try baking cookies. This is where things got interesting. Almond flour tends to make baked goods dense because it doesn’t have the same binding properties as gluten-rich wheat flour. My cookies came out softer than I expected, but still deliciously chewy. The only downside? Almond flour is pricier than wheat flour, so you won’t want to use it for every baking project.

Tip:

Almond flour works best in recipes that are already meant to be soft or moist, like muffins, pancakes, or cookies. Because it’s dense, I recommend combining it with another flour (like tapioca flour) if you want something with more structure.

Week 2: Chickpea Flour

Rating: ★★★☆☆

Chickpea flour, or gram flour, is a gluten-free, high-protein alternative that intrigued me. I’ve heard it’s great for savory dishes, so I thought, "Why not test its limits?"

What I Made:

I started with chickpea flour flatbread, which turned out to be a breeze. The flour has a natural binding property, making the flatbread easy to roll out and grill. The result was a hearty, slightly earthy-tasting flatbread that paired perfectly with hummus and roasted veggies.

Then came the experiment I’d regret: chickpea flour brownies. Bad idea. Really bad. The flour’s savory, almost beany flavor overpowered the sweetness, and the texture was weirdly dry. Let’s just say no one was asking for seconds. I quickly realized chickpea flour has a specific role, and desserts aren’t it.

Tip:

Chickpea flour works wonders in savory dishes like flatbreads, fritters, or even as a binder in veggie burgers. But avoid using it in sweet baking unless you’re into that earthy flavor.

Week 3: Cassava Flour

Rating: ★★★★★

Cassava flour was the underdog I didn’t see coming. Made from the root of the cassava plant, this flour has a neutral flavor and a light, powdery texture that closely mimics regular wheat flour. My expectations were low going in, but cassava flour turned out to be a game-changer.

What I Made:

First, I made tortillas. And let me tell you, they were perfect. The dough was easy to roll, didn’t fall apart, and the tortillas had the flexibility I usually only get from wheat flour. They were soft, slightly chewy, and didn’t break apart when I filled them with toppings. Win.

Next, I tried using cassava flour in a cake recipe, swapping it 1:1 with regular flour. Unlike almond or chickpea flour, cassava flour can sub in for wheat flour without needing extra eggs or binders. My cake came out fluffy, light, and absolutely delicious.

Tip:

Cassava flour is the closest match to wheat flour in texture and behavior, making it perfect for gluten-free baking and cooking. You can replace wheat flour 1:1 in many recipes without much fuss. If you’re new to alternative flours, start here.

Week 4: Coconut Flour

Rating: ★★☆☆☆

Coconut flour is one of the most finicky flours I’ve ever worked with. It’s super absorbent, meaning it soaks up liquid like a sponge. This made baking with it a whole new challenge.

What I Made:

I started with a basic muffin recipe. Big mistake. Coconut flour is so absorbent that you need a lot of extra liquid or eggs to keep the batter from drying out. I didn’t realize this and ended up with dense, chalky muffins. Not great.

On the plus side, coconut flour pancakes worked much better when I adjusted the liquid. The pancakes had a subtle coconut flavor and were pretty filling thanks to the fiber content. But again, the texture was a little grainy.

Tip:

Use coconut flour sparingly—usually, recipes only require 1/4 to 1/3 cup because of its absorbency. Also, always add extra liquid or eggs to balance out its dryness. Coconut flour works best in recipes where you don’t mind a denser texture (think: pancakes, waffles, or quick breads).

Key Takeaways: What Worked and What Totally Flopped

Worked:

• Cassava Flour: My new favorite! It’s the best alternative flour for 1:1 swaps in most recipes. Think tortillas, cakes, and muffins—it does it all.
• Almond Flour: Great for soft, moist baked goods like cookies and pancakes. The nutty flavor adds a nice twist, but be ready for a denser texture.
• Chickpea Flour (for savory dishes): Flatbreads, fritters, and savory crepes turn out beautifully with chickpea flour, but it’s a no-go for sweets.

Flopped:

• Coconut Flour: If you don’t add extra liquid, your baked goods will come out dry and crumbly. It’s tricky to work with and best saved for recipes specifically designed for it.
• Chickpea Flour (in desserts): Trust me, it’s not the flour for brownies or cakes unless you want a side of earthy bitterness with your sweets.

Is It Worth the Switch?

If you’re gluten-free or just looking to switch things up, experimenting with alternative flours is definitely worth a try. I was surprised by how much I enjoyed the process (even with a few failures along the way). Cassava flour is a game-changer for those wanting a close substitute for wheat flour, while almond flour adds a rich, nutty flavor to softer baked goods. On the other hand, be cautious with coconut and chickpea flours—they’ve got their place, but they’re tricky.

So, go ahead, experiment with alternative flours, and find your own kitchen victories. Just don’t say I didn’t warn you about the chickpea flour brownies.

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