Welcome to the world of alternative flours

With allergies and health consciousness, alternative flours are growing popular amongst masses. SAPNA SARFARE separates the truth from the myths to understand the flours’ importance

E very other second, we hear of healthy alternatives cropping up. With allergies and all sorts of health issues cropping up, choosing alternative options is but natural. These days, people are opting for alternative flours as quite a few have gluten issues or these flavours are good. They are slowly growing in importance in every part of the globe.

Check the alternatives

There are quite a few alternative flours getting attention. Prosenjit Motilal, Operations Manager, The Protein Bistro, Notices Oats Flour, Coconut Flour, Chickpea Flour, Almond Flour, Quinoa Flour and Brown Rice Flour are getting a lot of attention, these days. “Alternative flours are beneficial since these flavours are good. Coconut flour has fewer calories, low fat but more carbs and fibre, and a low glycaemic score. Finely ground almond flour is made of blanched almonds, and is therefore light in colour and texture. It doesn’t contain any gluten and is a good source of vitamin E, iron, manganese, magnesium, potassium and calcium. Oat flour is grain-free flour and if gluten-free oats, is also gluten-free flour. It also has more moisture, making it an ideal option for cookies and quick breads. Chickpea flour is high in protein, fibre and iron, and is naturally gluten free. It is an especially good choice for baking pizza crusts and breads.”

According to Chef Atul Shankar Mishra, Head Chef, Hotel The Royal Plaza, New Delhi, Multigrain Flour, Rai Flour, Sunflower Flour, Chia Flour, Gold Coin Flour are some healthy flour rising in popularity. “They are packed with antioxidants and vitamins. Chia flour is excellent source of omega 3 fatty acid as well as dietary fibre. Sunflower flour also reduces risk for heart disease.”

On popularity mode

There is no smoke without fire. Chef Atul feels people are becoming health conscious these days with more awareness regarding health issues via social media. Hence, such flours get popularity.

Prosenjit talks about the heavy reliance of Indian cuisine on flour, beginning chappati. “While many start their day with wholesome and filling parathas or chillas, rotis make customary appearance in our lunch boxes and dinner table. Despite the availability of plethora of grains and millets, the importance of wheat has remained undisputed. It is only now that the food enthusiasts are turning their attention to the mind boggling variety of grains and millets. Thus, evolved the concept of multi-grain flours! Today, more people are becoming aware of the importance of including different flours in their regular diet.”

Chef Surajbir Singh, Cuisine Trainer, Under One Roof Hotel Consultants, feels that gluten-free diet removes proteins from wheat and related grains. “The rise of this diet has two reasons behind it. The first is allergy. With advancements in medical science, more people are coming to the front about having celiac and gluten disorders. The second is as a fad. But recent research suggests that the elimination of gluten from a healthy person’s diet increases their chances of cardiovascular diseases so the gluten-free fad has plenty of opinions, but there is no concrete scientific research to support it.”

But he finds it difficult to say about the popularity in depth. “I came across a research that there has been a 12% increase in gluten and celiac disorders in the past decade but the research couldn’t ascertain whether that was due to greater awareness and people coming to the front about it, or a general increase in the disorder. Parallel to this is the fad/diet quotient but it’s not really a negative thing. We’re working with a client developing a range using ragi and even besan.”

Know the dishes

Yes, there are popular dishes which use alternative flours quite liberally. Prosenjit recalls Coconut Flour Bread, Coconut Pineapple Cake, Coconut Flour Doughnut, Gluten Free Oat Wrap, etc.

Surajbir recalls breads, cookies and pasta as commonly found items with alternative flours. “In pasta, usually semolina or rice replaces maida or wheat. Substitutes for breads and cookies include oats, millet, gluten free brown bread made with rice, potato and tapioca, almond flour, flax seed flour, corn, chickpea flour, buckwheat, amaranth, rice, sorghum (jowar), quinoa, mixed nuts, and of course, the combination of these to produce gluten free mixed breads.” But he feels one cannot substitute directly and we have to adjust the quantities.