Coconut Flour

Coconut flour and coconut powder are two distinct ingredients: coconut powder is the product of drying and grinding fresh coconut meat, while coconut flour is obtained by grinding the remaining coconut residue (also known as coconut bran) after fresh coconut oil extraction.

Coconut flour has a relatively coarse texture, appearing in a pale yellow color. It has excellent water absorption, a rich coconut aroma, and contains low carbohydrates. Additionally, it is high in dietary fiber and does not contain phytic acid or gluten, making it less stimulative to blood sugar.

NUTRIHUT Coconut Flour is made from 100% unbleached coconuts, without the addition of sugar. Each serving (18g) contains 3.6g of protein and 3.7g of carbohydrates. It can be used in baking, porridge, and other meal preparations.

Chickpea Flour

Chickpeas are a primary source of protein for vegetarians, known for their comprehensive and high nutritional content. Per 100g of chickpeas, you’ll find 23g of protein, 5.3g of fat, rich dietary fiber, and essential micronutrients. They have a low glycemic index (GI) and provide a strong sense of satiety.

Chickpea flour can be used either on its own to thicken sauces or soups or mixed with regular flour, typically replacing 20%-50% of the common flour in recipes. This enhances the nutritional value of various pastries and desserts.

Mesquite Flour

Mesquite is a thorny deciduous tree belonging to the legume family, native to the United States. It was introduced and cultivated in various places, including Taiwan, Guangdong, and Hainan in China. The pods of the mesquite tree, after undergoing low-temperature cleaning, drying, and grinding, yield a powder rich in dietary fiber and protein. With a low GI of only 25, it is revered as the “tree of life” in desert regions.

Mesquite flour is low in calories and carries an aroma reminiscent of “medicinal herbs.” It exhibits various flavors like smokiness, caramel, or nuttiness, depending on individual taste preferences. It serves as a gluten-free flour alternative, particularly in dessert making. For instance, “AINT Organic Mesquite Flour,” crafted from Peruvian ingredients, contains 1g of protein per serving (8g) with zero fat, making it a desirable meal replacement and alternative flour product.

Amaranth Seed Flour

Amaranth, an annual herbaceous plant belonging to the amaranth family, produces black seeds. These seeds, when ground into flour, can be used in the production of cereals, noodles, crepes, and cookies.

Amaranth seed flour is free from gluten, without wheat bran, and boasts a high concentration of lysine—double that of wheat and twice that of rice. With protein (1.8g/100g) and vitamin C (28mg/100g) content higher than usual, modern processing often involves freeze-drying techniques to preserve its nutritional components such as protein and vitamins.

Bob’s Red Mill’s “Organic Amaranth Seed Flour” offers a unique nutty and malty flavor, enhancing the taste of baked goods while providing essential nutrients. Currently, it is widely used in the making of waffles, cookies, and pizzas.

Teff Flour

Teff, a plant belonging to the grass family, is native to Ethiopia and is ground into flour for making local fermented flatbreads. Today, it is distributed in warm regions globally.

Teff flour is derived from grinding teff seeds. The particles are extremely small, with approximately 150 teff seeds equaling the weight of one wheat grain. It carries a nutty aroma and contains essential vitamins and minerals.

Used in pastry making, Teff flour typically constitutes ≥25% of the overall mixture to ensure the desired texture. For example, the Ethiopian specialty “Injera” bread is made using 100% teff flour, showcasing its distinctive characteristics.

Green Banana Flour

Bananas, inherently a low-GI fruit, are among the most commonly consumed fruits due to their rich content of dietary fiber, vitamins, and other nutrients. Banana flour is derived from unripe, green bananas through a process of drying and grinding.

In the starch found in green banana flour, over 50% is resistant starch, resulting in a lower GI. It retains the characteristics of promoting butyrate production for gut health, without causing excessive gas. Moreover, every 100g of green banana flour contains 130mg of magnesium and 1025mg of potassium, providing essential micronutrients for the body.

Distinct from other alternative products, green banana flour maintains a taste closely resembling that of bananas. Apart from being used as a substitute for flour, it can also be directly added to water, milk, or yogurt for consumption.

Wheat Stalk Flour

In March of this year, the UK-based startup, The Supplant Company, introduced a new product called “Grain&Stalk Flour.” This innovative flour is extracted from wheat straw, containing six times the fiber of regular flour but with lower calorie content.

According to the company’s official website, this flour substitute is primarily produced through enzymatic reactions that release fibers, maintaining a structure similar to the long-chain polymers of starch. This approach ensures a texture closer to regular flour, making it a viable new option for partially or entirely replacing conventional flour.

Currently, dishes made with this product, such as pasta, are officially available at the Michelin-starred Per Se restaurant in New York.

The Next Frontier of the “Alternative Trend” Goes Beyond Just Satiety.

Whether it’s grains, vegetables, or fruits, the selection of ingredients for alternative flours must meet characteristics such as gluten-free, low GI, and richer nutritional content. Simultaneously, under the nationwide trend of overall health-conscious consumption, issues like lactose intolerance and gluten sensitivity make consumers more cautious in selecting ingredients. This, in turn, propels the alternative market to explore new ingredients and scenarios.