It depends on the recipe, but probably not!
The flour called for in most recipes is made from refined, starchy grains or tubers. Our alternative baking flours, on the other hand, are made from legumes and/or cauliflower. This makes them much higher in fiber, minerals, complex carbohydrates, and micronutrients than a typical baking flour. It also means that they behave quite differently in baking recipes.
If you’d like to experiment with your baking (and we encourage you to do so!) you can start by substituting a portion of the regular flour called for in your recipe—say, a third or so—with one of our alternative flours. This will lower the refined starch content of your baked goods (read: sugar) and add a variety of nutrients in its place. Happy baking!
