Blanch and powder almonds to get almond flour. A great substitute for refined flour in baking, this flour is low in carbohydrates and gives your recipes a rich nutty flavour. Almond flour is rich in fat, so you can go easy on the butter or other fat sources you may add to your recipe.
Low-carb, gluten-free, and vegan, coconut flour is another great alternative to maida for making cookies, bread, cakes, and pancakes. Coconut flour can be easily made at home, click on the link below for the step-by-step guide.
Buckwheat flour is a good source of fibre and is high in antioxidants. From pancakes and cakes to pizza bases and bread, you can bake almost anything with buckwheat flour.
Derived from cassava (a root vegetable), tapioca is a starch that is often used for gluten-free baking. For best results, you can use it with brown rice or quinoa flour. This starch can also be added to pizza dough if you like your pies crispy.
Quinoa is one of the richest plant-based sources of protein but not exactly budget-friendly. It is versatile and has a good flavour and texture that make it a great choice for baking.
Roti, idli, dosa, biscuit, cookie, cakes, sourdough - there is so much that you can do with ragi aka nachani (finger millet) flour. Ragi is rich in calcium and hence, considered a healthy alternative to maida.
The flour that is increasingly becoming a favourite among people on a gluten-free spree is banana flour. It has a powdery texture and is most commonly used as a thickening agent. You can add it to milkshakes and smoothies. Of late, several bakers are using it to bake cookies, cakes, and bread too.