Usually more dense and nutritious, these flours are rarely used alone. They need to be mixed with medium-protein flours and starches.
• Fine cornmeal: Also known as polenta, this flour tastes sweet and slightly nutty and adds strength and great flavour. Perfect for making cornbread and for breading meats.
• Almond flour: Nothing more than finely ground almonds, this flour is slightly sweet and has a wonderful nutty flavour, and is also high in healthy fats, producing a tender, moist crumb, similar to wheat flour.
• Cashew flour: Similar characteristics to almond flour, though with a higher protein level (10g protein per 4 tablespoons).
• Rice flour: Either from white or brown rice, this flour is flavourless and provides a crumbly texture. Usually used mixed with other flours, and the superfine flour is the ideal one for baking. White rice flour is an all-purpose flour used for breading and thickening.
• Buckwheat flour: Derived from a plant related to rhubarb, this flour has great nutritional value and is usually used for pancakes, blinis, crepes and soba noodles.
• Coconut flour: Very mild and slightly sweet, also high in healthy fats, this flour gives a great moist crumb, but works best in recipes with eggs, which provide structure and moisture.
• Teff flour: Derived from a highly nutritious grain, high in both protein and calcium, originally from Ethiopia, this flour gives a great crumb and adds moisture to gluten free goods. It comes in two versions: ivory or brown. The brown one has a nutty taste similar to cocoa powder, and is especially good for brownies. (Teff brownies are simply delicious!)
• Kamut, einkorn and spelt flours: These flours are milled from ancient forms of wheat. While they contain low levels of gluten and aren't appropriate for a coeliac friendly diet, they can sometimes be tolerated by people with gluten sensitivities.