Want to bake — but can't find all-purpose flour at the store right now? 🍪
There are lots of ways to get around those flourless shelves, and that includes turning to baked goods with smart substitutions and ingredient swaps. Below you'll find a ton of AP flour-free baking recipes — from chocolate cake to peanut butter cookies to Instant Pot cheesecake.
This recipe is flourless — but it does call for 1 1/2 cups of almond meal. If you can't find any at your local store, you can make some by tossing almonds into a blender. See the how-to instructions for making almond meal here.
So what if you squint a little, these muffins start looking like actual sweet potatoes? It's the moistest chocolate chip muffin I've ever had AND it gets extra points for (kind of) counting as a serving of veggies.
If you've got an old package of graham crackers from last summer's campfire, then you're halfway there for these cheesecake bites. Decadent, rich, and snackable, they'll vanish as quickly as your s'mores did.
Who knew a can of chickpeas and some peanut butter made such a delicious dessert power combo? Throw in some chocolate chips, and you've got a pan of tasty, chewy blondies ready to be devoured.
This recipe calls for old-fashioned oats, aka the flaky, thicker oats that take longer to cook than instant oatmeal. Hot tip: Throw in your other usual oatmeal toppings like raisins or slivered almonds for the perfect breakfast muffin.
This four-ingredient cake takes just 20 minutes to prep, and five minutes to wolf down. Make sure to save some extra almonds to sprinkle on top of the cake as soon as it's out of the oven.
A high-quality chocolate bar will serve as your main ingredient for this flourless classic, so make sure you get the good stuff. For toppings, try fresh fruit, chopped nuts, or your favorite ice cream.
If you're one of those people who often eats desserts and thinks, "This would be better, if it were just a little less sweet," then this recipe is for you. It's only sweetened with the natural sugars of sweet potatoes, meaning you can have them as a snack and not crash.
You don't need a fancy sourdough starter (or even flour) to make your own bread. Take this recipe, which uses tahini in place of flour to bring together all the spices and seeds into one super satisfying loaf.
Miss going to your local coffee shop to grab coffee and a pastry? Whip up this banana bread using overripe bananas and oat flour. (And by the way, you can totally make oat flour by grinding up oats in a blender until they're a fine powder.)
There's something about starchy sweet potatoes that works perfectly in lush, caramelly blondies. The crunch of white chocolate chips and pecans prevents excessive gooeyness and adds killer texture.
This recipe relies on three extremely ripe (aka, nearly black) plantains for a moist cake that's delicious on its own or served with whipped cream and berries.
You can bake this recipe in either an Instant Pot or an oven. And since it's made with just three ingredients (eggs + cream cheese + milk chocolate), you really can't go wrong with either method.
While cornstarch shouldn't be used as a substitute for flour in baked goods, you can easily substitute it in for flours when coating fried chicken, fish or other dishes. Not only will cornstarch work in the same way that flours do, but it will hold up better against sauces and absorb less of the frying oil.
The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve. Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.
When combined, flour and water create a dough that can be shaped and baked into a variety of delicious treats. Whether you're a professional baker or just starting out, understanding the role of flour and water in your recipes is crucial for creating delicious and satisfying baked goods.
Using Pancake Mix as Flour: Pancake mix can be used as a substitute for flour in recipes that call for flour, baking soda, and baking powder [3]. It is not suitable for recipes that require yeast. Cakes, cookies, frying batters, and pastries are more ideal for using pancake mix instead of flour.
Cornmeal can be a very effective dusting choice. Some pizza chefs actually prefer the coarse, gritty texture cornmeal adds to the bottom of the crust. Made from durum wheat, semolina flour is coarser than regular flour so it's slower to absorb water.
Oil does as well and is better suited for keeping the dough from sticking to a bowl or rising container than water is. Water is more readily absorbed. Paul Hollywood shows how using oil instead of flour to knead bread, which helps keep the texture of the dough consistent.
Cheese, grated or the water the pasta cooked in. I assume you are referring to white flour. These are acceptable substitutions as a thickening agent: arrowroot, cornstarch (mixed with equal parts water), potato starch, rice flour, tapioca flour, a solid fat from duck, beef, chicken, or bacon fat, almond meal.
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