Top 3 flours to use in healthy baking

What flour is best to use in healthy baking and in healthy cakes?

Many of you might find it hard to start out trying out new healthy cake recipes, because of the many “new” ingredients, and especially flours that I use in my healthy baking recipes. Here is a helping hand when it comes to the most important healthy flours that I use, and why.

Most of the healthy flours  are more expensive than white flour to buy, but I promise you one package lasts “forever” and more important: It is SO much better for your health, mind and body (and more yummy!). I use other flours than the 3 listed below too, but these are my Top 3 flours to use in healthy baking.

Top 3 flours to use in healthy baking

Almond flour

If I would advise you to buy one type flour it would be almond flour. But you would be much better out if you also have Coconut flour and Oatmeal flour by hand (see below)! Almond flour is naturally gluten- free, low in carbohydrates, contains antioxidants as vitamin E, and boosts 40 grams protein per 100 grams almond flour.

My recipe of Healthy apple and cardamomme muffins are made of almond flour (pictured above).

Protein: 40%     Fibre: 20%         Carbohydrates: 4%        Fat: 11%             Energy: 315 calories

Tip! I use the Almond flour (fat reduced) produced by the Scandinavian “Funksjonell mat”   or “Sukrin” (international).

Coconut flour

Coconut flour is also a gluten- free flour that is low in carbohydrates, but it holds less protein than almond flour, but over 50% fibre! Coconut flour also has a less distinct taste, than almond flour, if you do not like that.

Try my creation of the fresh and delicious Healthy blueberry pancakes made with coconut flour (pictured above).

Protein: 19%     Fibre: 50%         Carbohydrates: 9%        Fat: 11%             Energy: 320 calories

Tip: I use the Coconut flour (fat reduced) produced by the Scandinavian “Funksjonell mat”   or “Sukrin” (international).

Oatmeal flour

When it comes to oatmeal flour it is as a matter of fact naturally gluten- free, but most of the oatmeal flours produced contain traces of gluten. So if you need your healthy baking recipes to be totally gluten- free you can either make your own in the food processor with oatmeal, or buy gluten- free oatmeal flour. It is the cheapest of all the basic healthy flours that I use, but contains most energy, least protein and fibres. It is not a low carb option as it holds 60% carbohydrates. That said; It is great for baking, and very easy to succeed with!

Just try it in one of my favourite creations Healthy banana pudding cake (pictured above).

Protein: 12%     Fibre: 8%            Carbohydrates: 60%      Fat: 7%               Energy: 370 calories

Tip! It is very easy to make your own oatmeal flour, but it tend to be a bit less grounded than the one you get in store. You can get gluten- free oatmeal flour online or in the local shop.

What flours do you prefere? Please comment and share your experiences in the comments.

Happy healthy baking!