Flour Alternatives and Flourless Baking Recipes




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variety of flours in jars and bags

Flour alternatives and flourless baking ~ when white flour is scarce, experiment with whole grain and nut flours, or bake flour free!  Do you have half-empty bags of various types of flour languishing in your pantry? Me too. Let’s put them to good use with these recipes that call for alternatives when the larder’s looking a little bare.

alternative flours for baking

If you’re like me, your regular all purpose flour supply is probably running low (I’m down to my last few cups), and it’s nearly impossible to find more in the stores or online right now.  What’s an avid baker to do?  I’ve gone through my recipes to gather those that make use different types of flour and flour alternatives that are more readily available, or that you may already have in your pantry. If you’ve never baked with alternative flours before, now’s a great time to start! It’s a wide world of wonderful flavors and textures that definitely doesn’t feel like “making do.”

Bob's Red Mill Whole Wheat Flour


 

Alternative grains ~

People have been stocking up on (even hoarding) all purpose white flour lately, so it’s tough to find.  But you are more likely to find whole grain flours like whole wheat, buckwheat, oat, etc.  Oat flour is naturally gluten free, and is easy to make yourself  from regular oats.  In fact you can make all kinds of whole grain flours yourself, see my directions at the botton of this post.

baking with alternative flours

 

Recipes clockwise from top left ~

 


 

Nut flours ~ 

I love using nut flours in all sorts of recipes. Almond flour is the most common, and so delicious. It has an amazing, moist, slightly crumbly texture. But you can easily make nut flour from all kinds of nuts with a food processor or blender.  Just process until they become fluffy, but be sure to stop before they turn to nut butter!

Recipes clockwise from top left ~

 


 

Flourless Nut Butter Cookies ~

I had to give these their own category, because I went through a phase on the blog several years ago where I became obsessed with the idea of simple nut-butter cookies. They’re so easy, made without flour or butter, and you just have to taste them to believe how good they are. You can use just about any nut or nut butter you have in that pantry.  And of course if you don’t have nut butter, make your own by grinding nuts in a high speed blender or food processor.

Recipes clockwise from top left ~

 


 

“Flourless” or nearly flourless recipes ~

These recipes stretch your flour or flour-alternative supply by using very little, or, in the case of the simple cocoa meringues, none at all!

Recipes clockwise from top left ~

  • Flourless Chocolate Brownies ~ these decadent chocolate brownies allow the chocolate to shine, and use just a measly 4 tablespoons of flour.
  • Easy Cocoa Meringues ~ meringues are probably the ultimate flourless treat. Just eggs, sugar, cream of tartar, and whatever flavorings you love turn into a delicious cookie with an amazing texture!
  • Flourless Belgian Chocolate Cake ~ this is one of my all-time favorite recipes. I made it as a cake, as cupcakes, and it’s always well loved by guests.
  • Warm Lemon Pudding Cakes ~ these cakes also rely on whipped egg whites for their structure and substance. The batter magically separates into a soft spongy cake layer on top of a lemony pudding layer. 

rolled oats in a blender to be made into homemade oat flour

How to make your own flour ~

If you’ve got a good food processor or high speed blender (Vitamix or other) you can easily make your own flour.  Use the ‘dry container’ if your blender came with one, because it’s specially designed for this purpose.

  • Just about any whole grain or nut can be made into flour.  This includes wheat berries, farro, oats, barley, etc.  
  • Simply blend or process until they become finely ground and fluffy. The better your machine, the finer your flour.
  • If you’re interested in learning more about home ground flour, The Home Ground Flour Book is a good place to start.

flour alternatives pin

 

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11 Comments

    Leave a Reply

  • Reply
    Lorrie
    March 30, 2020 at 10:43 am

    Hi sue it was King Arthur special patent flour. Maybe it’s still on amazon!

    • Reply
      Sue
      March 30, 2020 at 11:42 am

      I’ll check, love them.

  • Reply
    Lorrie
    March 30, 2020 at 7:36 am

    Hi Sue! I love your site. I feel your pain about the flour. I did just buy a 50 pound bag on Amazon if it helps anyone to know it’s out there. Unfortunately that’s the only size I could find. Just thought I’d pass it along!

    • Reply
      Sue
      March 30, 2020 at 9:57 am

      That’s so funny, I tried to buy a 50 lb sack of White Lily, but it was sold out!

  • Reply
    Pam
    March 29, 2020 at 10:55 am

    Great post!!!! So timely thank you for all the recipes also

  • Reply
    Irish Chef
    March 29, 2020 at 10:43 am

    You’re so right about stores being out of flour…my local big 3 groceries were not only out of ALL wheat-based flours, including unbleached, self – rising,sprouted AND all out of dry yeast …. time for soda bread-making!
    As disappointed as I was to see this, it made me feel pleased that people were home baking much more than before.
    There were plenty of varieties of oats/oatmeals, though, and your reminder that it makes a great baking flour is well received I did find plenty of masa flour ( Mexican nixtmal corn) which is fun to experiment with, and also shelves full of various cornmeals. Thanks for all your healthy helpful hints and recipes, Sue. 🙂

    • Reply
      Sue
      March 29, 2020 at 3:26 pm

      I make amazing biscuits with masa, love it!

  • Reply
    Pat
    March 29, 2020 at 9:30 am

    Your posts are so current and with it. Love to read your posts and any recipe I have tried has been great.

    • Reply
      Sue
      March 29, 2020 at 10:09 am

      Awww, love that, thanks so much Pat <3

  • Reply
    Tracey Mardon
    March 29, 2020 at 9:21 am

    Great post, thanks from a reader who does need to eat gluten free! On little correction to oats being gluten free is that oats themselves are gluten free but most oats in NA are processed in mills that also process wheat so if it’s important, you need to buy oats labelled gluten free.
    Also, Swiss processed chocolate ( some of the finest names) use barley syrup. Fortunately Belgian chocolate does not.
    Looking forward to making the pumpkin cake today.
    Love your posts!
    Tracey

    • Reply
      Sue
      March 29, 2020 at 10:10 am

      Thanks for the clarification Tracey, happy baking!