These three flours are a good place to start when you're baking at home. You'll want to combine them with wheat to get a nice texture, says Jessica Oost, the director of culinary operations at Matthew Kenny Cuisine, a plant-based restaurant and wellness company. Here are her guidelines for mixing them, but feel free to dabble with your dough. (You see? Carbs don't have to be the enemy of a healthy diet. Here are 10 Reasons Why You Shouldn't Feel Guilty About Eating Bread.)
Ancient-grain flours, like those made from amaranth, teff, and millet, are high in protein and make loaves light and moist. Use them to replace one-fourth of the wheat flour in a bread recipe. (Switch up your diet with these other ancient grains.)
Chickpea flour has an intense nuttiness and adds a subtle sweetness, making it one of Oost's go-tos. Sub it for one-fourth of the bread flour. (Up Next: 5 Easy Gluten-Free Made from Chickpea Flour.)
Buckwheat flour, which is actually made from a seed, not wheat, gives bread a darker color and a richer taste. Try a 50-50 ratio of wheat to buckwheat flour.
Find Your Flour
These widely available brands will bake up a superior loaf.
Bob's Red Mill makes bean, grain, nut, and seed flours, many of which are gluten- or grain-free.