4. Buckwheat flour
This flour has a nutty, bold taste and makes an excellent gluten-free addition to a substitute flour mix. Buckwheat is a pseudo-cereal that’s not a grain, and it’s not a grass either. However, it’s an excellent flour to use for making pancakes and bread. This grain-based flour is lower in carbohydrate than all-purpose flour and has a more vibrant, earthier taste to it than coconut or almond flour.
We don’t recommend you substitute it on a 1:1 ratio for all-purpose flour, but it makes an excellent addition to any flour mix for baked goods. This flour comes packed with dietary fiber, copper, and magnesium. Since most buckwheat flour producers run organic operations, you can expect to receive a quality product when you purchase your buckwheat flour.
Grain and gluten-free, buckwheat flour offer more fiber, protein, and minerals than an equivalent amount of oats – we find this fact astounding. If you’re adding buckwheat to all-purpose flour, the best ratio is 25-percent buckwheat to 75-percent all-purpose flour.