Alternative flours have emerged in response to the shortcomings of standard cereal flours. They provide new textures, flavors, fragrances, better nutritional values, with more protein, minerals, vitamins and gluten-free content.
The alternative flour industry itself is only in its infancy, but these flours use cleaner technologies with innovative grinding and sieving solutions.
Alternative flours are made from seeds, legumes, fruits and vegetables.
From the pods of the mesquite tree (Prosopis glandulosa), it produces a mellower flour of reddish color. It’s full of fiber, protein, essential amino acids lysine, calcium, iron, magnesium, potassium and zinc. The flour has a malt profile, tastes of hazelnut and cocoa, maple and molasses.
Flour contains a lot of protein, potassium, magnesium, calcium and vitamin B6. It is naturally gluten free and high in fiber.
Chickpea flour is used to increase the protein content in crackers and baked snacks, and it has almost twice the fat content of wheat flour and 25% more protein and is gluten free.
The flour of roasted pumpkin seeds and other seeds gives a very interesting taste.
Also used are flours from used grain cereals in the brewing industry, which are previously dried and ground. This flour gives a nutty taste to the products and a soft middle.
Used grain is a concentrated source of carbohydrates, proteins and water,
Barley flour (rest after beer production) contains about 25% protein and 40% dietary fiber. Taste and color vary depending on the type of beer.
Used, degreased sunflower seeds, a by-product of sunflower oil extraction, are processed into high quality protein flour. It is anti allergenic and gluten free flour, has 35% protein, 18% fiber, slightly nutty flavor and is naturally G.M.O.
Flour is produced from soybean pulp produced during the production of soy milk. It is a high-protein, gluten-free, milky taste or nutty taste flour, that has the ability to extend the shelf life of baked goods because it retains moisture by binding water and oil.
Coffee flour is made from dehydrated coffee pods, it is also gluten and allergen free, has a citrus flavor with a chocolate note.
Fine powder, beige in color, neutral in taste, obtained by drying and milling green peeled bananas. It is rich in potassium, magnesium and prebiotic fibers and is known as resistant starch, thicken and stabilizing beverages, sauces, salad dressings and fruit products.
Every day, new alternative solutions for flour production from different sources such as cauliflower, broccoli, and pumpkins are tested. This industry is under development and is sure to bring many more innovative solutions.