Kritika Handa
A great substitute, whole wheat flour retains the bran and germ, providing more fiber and nutrients than refined maida.
Made from finely ground almonds, almond flour is low in carbs and high in healthy fats, making it perfect for gluten-free baking.
Ground from whole oats, oat flour adds a mild, nutty flavor and is rich in fiber, making it an excellent alternative in various recipes.
This flour is high in fiber and low in carbs, absorbing moisture well, which makes it great for baked goods, but requires recipe adjustments.
Made from ground chickpeas, this protein-rich flour is perfect for savory dishes and adds a unique taste to recipes while being gluten-free.
A versatile gluten-free option, brown rice flour can be used in a variety of dishes, providing a slightly nutty flavor and good texture.
Spelt is an ancient grain that contains more protein and nutrients than regular wheat, offering a nutty flavor and good baking properties.