6. Green Banana Flour
Made from milled green bananas and can be used instead of whole wheat or white flour. Baked banana flour gives a mild, earthy flavor and is high in fiber, zinc, magnesium, phosphorous, and manganese.
Substitute to a ratio of 1:1, but some recipes will call for a 2/3:1 cup (banana flour: wheat flour) ratio. Use in baked goods such as waffles, pancakes, and muffins or for thickening soups and sauces.
7. Sweet Potato Flour
Made from yellow sweet potatoes. Sweet potato flour is high in fiber and carbs but low in protein. It is stiff in texture and has a somewhat sweet flavor. Sweet potato flour offers excellent dietary fiber and is high in vitamins and minerals.
It is best to mix sweet potato flour with other flour, such as cassava flour, but in some recipes, it can be used on its own. Use it for baking goods, pie crusts, cookies, muffins, and bread. It also works in savory dishes like coatings, batter, and to thicken gravy or sauces.
8. Tiger Nut Flour
Tiger nut flour is not actually made from nuts but from tuberous roots related to potatoes. Tiger nut flour is sweeter and nuttier in flavor and best when mixed with another flour (like coconut, arrowroot, or almond flour.
Use it as a binding ingredient in veggie burgers, meatloaf, and other savory dishes. Or to thicken soup, stews, jams, and ice cream.
9. CHICKPEA FLOUR
Another alternative to wheat flour made from ground-up chickpeas, with a coarser and fluffier texture. Chickpea flour's neutral flavor makes it ideal to use in many sweet and savory recipes. Chickpea flour is high in protein and fiber, and lower in calories and carbs than other alternative flours.
Use as a binding ingredient in fritters and veggie burgers or thickener for sauces, soups and stews. It also works great for making flatbreads, pizza crusts, pancakes and waffles and to make batters for deep-frying foods.
