COCONUT FLOUR
Coconut flour, as its name suggests, is derived from the dried meat of a coconut. It is extremely rich in fat and fiber, and just a little can go a long way.
QUINOA FLOUR
Since quinoa is not truly a grass species, it is referred to as a pseudo-grain. The flour it produces is gluten-free, so it is a great option for individuals with a wheat allergy.
SOY FLOUR
Soybeans are one of the most popular legumes in the world, and their flour is high in protein and fiber. Defatted soy flour does exist, but most soy flour is produced from the entire soybean. The flour is often mixed with other flours, but it is great for baked goods and thickening soups and sauces.
SUNFLOWER SEED FLOUR
As its name suggests, sunflower seed flour is produced from the seeds of the sunflower. It is made by grinding sunflower seeds, usually after the oil has been extracted from the flower.
PEANUT FLOUR
Peanuts are a legume (like beans and lentils), which are high in protein. Peanut flour is made from blanched peanuts with the fat removed and is used to add protein and flavor to baked goods.
ALMOND FLOUR
Almond flour is not only high in protein but also packed with healthy fats, fiber, and vitamin E. This gluten-free flour is made from finely ground almonds that can be used in a variety of recipes, from baked goods like cookies to pancakes and bread.
SESAME FLOUR
A good alternative to almond flour, sesame flour is a gluten-free flour made from finely ground defatted (fat removed) sesame seeds.
