Almond Flour
Low carb and packed with nutrients like fiber, vitamin E, and magnesium. This flour has a slightly sweeter taste than wheat flour.  It is not a great flour for direct substituting in baked goods as it's more of a dense flour. A great flour for crusts and macarons. It also makes a great breading for chicken, fish, and steak. It's best to use in recipes that specify 'almond flour'.  It is a high-calorie flour.

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Amaranth Flour
Rich in fiber, protein, & calcium. A nutty flavor that absorbs other flavors. Best to use with other flours (can be used as 25% of any flour mixture). A great flour for biscuits, muffins, pancakes, pastas, & flatbreads. It also makes a great thickener for gravies, soups, & stews. It is not a great choice for bread.

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Banana Flour/Green Banana Flour

A resistant starch (a type of fiber), digested slowly and great for blood sugar control. It is also a prebiotic, great for maintaining a healthy gut! Plus it's high in zinc, magnesium, phosphorous, and manganese. Raw, this flour has a slight banana flavor to it but baked it has a mild, earthy flavor. This flour is great for all types of dishes. It can be a substitute cup for cup in baking. It's not only great in baked goods but it can also be used as a thickener. *Less flour may be needed for some baked goods, as this flour absorbs the liquids used.

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Brown Rice Flour

Buckwheat Flour

Cassava Flour

Chickpea Flour

Coconut Flour

Millet Flour

Oat Flour

Quinoa Flour

Sorghum Flour

Teff Flour

Tigernut Flour

White Rice Flour

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