Low-Carb Swaps

All-purpose flour → Almond flour

Almond flour is a popular lower-carb alternative to all-purpose flour, but it is not a simple one-for-one replacement in every recipe. Because it contains no gluten and has more fat and moisture than wheat flour, it can change the structure, texture, and baking behavior of a recipe. It works especially well in recipes designed for […]

View swap →

All-purpose flour → Coconut flour

Coconut flour can be a useful lower-carb alternative to all-purpose flour, but it is one of the trickier flours to substitute. It is extremely absorbent, so recipes using coconut flour generally require much less flour and considerably more liquid or eggs than recipes made with wheat flour. For that reason, coconut flour is usually best […]

View swap →

All-purpose flour → Lupin flour

Lupin flour is a lower-carb flour made from finely ground lupin beans. It is high in protein and fiber and can be useful in everything from pancakes and muffins to breads and savory batters. Unlike almond or coconut flour, however, lupin flour has a distinctive flavor that some people notice immediately. For many recipes, it […]

View swap →

Flour for thickening → Oat fiber or bamboo fiber

Traditional flour is commonly used to thicken gravies, sauces, soups, and stews, but it also adds carbohydrates. Oat fiber and bamboo fiber are very low-carb ingredients that can add body and absorb moisture without requiring the same amount of flour. These fibers behave differently from wheat flour, though. A small amount can have a noticeable […]

View swap →