Cauliflower flour is flour made from cauliflower, and it has many uses in baking! It is gluten-free, vegan, paleo, dairy-free, egg-free, soy-free, nut-free, refined sugar-free, GMO-free, low-carb, high protein, and high fiber.
Buckwheat flour is a loose white powder that can sometimes appear gray with some black spots or speckles. It has a fairly high nutritional value and a more complex, interesting taste than traditional wheat flour. As such, using buckwheat flour in baking recipes will add an fascinating dimension of flavor.
Mochiko is a Japanese food product made from rice, which has been steamed and then ground into fine powder. It is commonly used in the making of sweets such as mochi (glutinous rice cake) or in savory dishes like okonomiyaki. Read on to find out more about mochiko, its uses, nutritional value, and substitutes.
Tapioca flour (sometimes also referred to as tapioca starch) is a common cooking ingredient that is used in many recipes for gluten-free baked goods. It adds chewiness to foods without adding any other ingredients – very similar to glutinous rice flour/mochiko flour. chewy desserts, treats and baked goods, such as the tapioca boba pearls in our favorite bubble tea!
Bran flour is a unique flour that is commonly used for its nutritional value and its ability to absorb moisture. With a nutty, slightly sweet flavor, bran flour isn’t just for granny’s muffins!
To learn about millet flour, we have to start at the source: millet. Millets are tiny seeds from grasses native to Africa. They are often … Read more
Coconut flour has become a staple ingredient in gluten-free baking. Coconut flour is made from ground dried coconut meat. It contains medium-chain triglycerides (MCT) and lauric acid, both of which are beneficial for health. Read on for how it can be part of your baking repertoire.