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Baking Tip for Wheat Flour Alternatives

Wheat (which contains gluten) is an acidic food that is over consumed in today’s Western diet. Below are a few alternatives to decrease your intake of gluten in order to avoid certain digestive upsets and illness in your future.



Nutritional Qualities

Flour equivalent to 1 cup white/ whole wheat flour

*Amaranth flour

•strong, distinctive flavour
•best combined w/ other flours that contain gluten or have more cohesion (arrowroot, tapioca, bean)
•add to baked goods, pancakes/waffle recipes


1 cup

*Brown rice flour

•yields a sweeter, smoother bread
•use w/ other flours, use 20% of brown rice flour in recipe


Buckwheat flour

•makes a dark, heavy bread
•use w/ rice flour

the kernels contain an outer hull which is high in the essential amino acid, lysine; the darker and more nutritious

Flour equivalent to 1 cup white/ whole wheat flour

Kamut flour

•light texture
•rich, buttery flavour
•use in baking

excellent substitute for wheat sensitive people

1 cup

*=100% gluten free

Please consult with your Naturopathic Doctor should you feel you may have an intolerance to wheat/gluten. She/he can offer healthy, more nutrient dense alternatives to improve your quality of health.

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