One of the trickiest foods to find low-carb is flour. However, there are several types of suitable low-carb flour substitutions. With a little research, you can find the one that works best for you.
Flour made from ground nuts is one of the most popular types of low-carb flour. The most commonly found is almond flour, which is made by grinding up blanched almonds. Other low-carb flours include coconut flour, flax seed meal and vital wheat gluten.
Reasons to use low-carb flour include a reduction of carbohydrates in the diet for weight loss, wheat allergy, intolerance to gluten, or digestive disorders that cause sensitivity to grains.
If you are only seeking to reduce carbohydrate intake, then substitute whole wheat flour for white flour. Whole wheat flour has more fibre making its net carb level lower. However, whole wheat flour is not typically allowed on low-carb diet plans.
Substituting low-carb flour in recipes will yield a different result. Baking is particularly difficult, as low-carb flours are often more dense than regular flour. Nut flours particularly do not cook the same as regular flour. Before attempting to substitute flour in a recipe, consult alternative flour cookbooks.
If intolerance to gluten (such as someone with Celiac disease) or allergy to wheat is the reason for seeking low-carb flour, then vital wheat gluten is not a viable substitution for regular flour.