The use of the food additive called vital wheat gluten has increased over the past 20 years, making up 2-20 percent of ...

Do dishes made of algae or insects have a chance of finding a place on our tables as alternative protein food (APF) choices?

We’re here to explain how all-purpose, cake, and bread flour are different, what they’re used for, and what to do if you ...

228 calories 6g protein 0.6 g fat 47.7g carbohydrates 1.7g fiber Compare those nutrition facts with those of the flour substitutes below and get ready to level up your baked goods.

Key Takeaways Flours higher in fiber, protein, and healthy fats (like almond, chickpea, and flaxseed) can support weight loss by promoting fullness and steady blood sugar levels. Gluten-free options ...

Almond Flour If you’re looking for a nutty twist, almond flour is your best friend! Made by finely grinding almonds, this flour not only adds a delicious flavor but is also gluten-free, making it ...

Substituting all-purpose flour in baking can be tricky, but baking expert Jerrelle Guy has some tips on the best way to use alternative flours in your bakes.

We all know that flour is the one ingredient found in almost every baked good. But whether you're a from-the-box baker or have been making Mary Berry-worthy desserts for years, you have quite a few ...

Featured Recipe Substitutes Wheat flour. Use flour made from rice, potato starch, soy, tapioca, or corn instead. If you can't tolerate gluten, look for gluten-free baking powder.

This flour substitute is also a great source of fiber and essential amino acids. It's known for classic recipes like buckwheat noodles and crepes, but it also makes for an easy one-to-one swap for ...