Pecan NutFlour RemixRanking#5 NetCarbs 1g Ratio toWhite Flour1:1 Pecan flour is made by grinding fancy pecans.  Pecan flour is light in color and contains more fat than pecan meal. Pecans have more flavonoids, 34 mg/100 g, than any other tree nut.  Flavonoids are powerful antioxidant agents.  Compared to other nuts, pecans are among the lowest […]
BuckwheatFlour RemixRanking#9 NetCarbs 18g Ratio toWhite Flour1:1 Despite having the word wheat in its name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to the rhubarb family.  The great thing about buckwheat flour is that it can be swapped out for wheat flour in the same quantity […]
WalnutFlour RemixRanking#6 NetCarbs 2g Ratio toWhite FlourSee blend below Walnut flour is made by grinding walnuts.  You can use walnut flour in place of almond flour and can also substitute just a portion of the recipe amount. Walnuts are high in polyunsaturated fat.  Walnuts are the only nuts that contain significant amounts of omega-3 alpha-linolenic […]
AlmondFlour RemixRanking#1 NetCarbs 2g Ratio toWhite Flour1:1 Almond flour is made from ground almonds that have first been blanched to remove the skins. Almond flour is protein-rich, high in manganese, Vitamin E and monounsaturated fats, low in carbohydrates, and it also contains fiber.  Almond flour may be better for your blood sugar, because of its […]
CoconutFlour RemixRanking#7 NetCarbs 3g Ratio toWhite Flour¼:1 Coconut flour is made by simply grinding dried-out coconut meat until it forms a soft powder.  It is nutritious due to the higher amounts of fat, fiber and protein. You cannot swap out white flour one-to-one for coconut flour when baking.  Also, coconut flour it is very absorbent […]
FlaxseedMeal RemixRanking#6 NetCarbs 1g Ratio toWhite FlourSee below Flaxseed meal is made best by cold-milling (grinding) flaxseeds.  The cold-milling process eliminates any heat destruction of flaxseed’s nutritional benefits. Two tablespoons, 28g, of flaxseed meal contains 2g of omega-3 fatty acids.  Flaxseed has the highest concentration of polyphenols; 75 times more than any other plant food. […]
HazelnutFlour RemixRanking#7 NetCarbs 2g Ratio toWhite Flour*see blend below Hazelnut Flour is made from grinding whole raw hazelnuts.  This flour brings a richness and nutty texture to your baked goods.  It’s best used with a recipe that is designed for hazelnut flour or almond flour to get started. Hazelnuts are packed with nutrients, especially Vitamin […]
MacadamiaFlour RemixRanking#2 NetCarbs 1g Ratio toWhite Flour1:1 Macadamia flour is made by grinding raw macadamia nuts. This flour is a good substitute for almond flour. This flour has a coarse consistency. With 75% monounsaturated fats, this flour packs a healthy punch. One ounce of macadamia nuts contains 58% of the daily value for manganese. Manganese […]
Tiger NutFlour RemixRanking#8 NetCarbs 11g Ratio toWhite FlourSee blend below Tiger nuts are not nuts.  They are actually a small root vegetable that originated in Egypt.  Tiger nut flour is made by roasting tiger nuts and milling the roasted roots into a fine powder. Tiger nuts are edible tubers rich in magnesium, zinc, Vitamin E […]
CassavaFlour RemixRanking#10 NetCarbs 24g Ratio toWhite Flour1:1 Cassava flour is made from grinding the whole yucca root — it is not refined.  Cassava flour is lighter than all-purpose flour, yet it absorbs more liquid.  This means baking with it can be a little tricky.  This flour is gluten-free, grain-free and nut-free. Cassava flour contains resistant […]