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List of Low-Carb Flours

Low-carbohydrate, or low-carb, dieting has produced a major shift in consumer eating habits, according to the website Food Processing. Flour is one of the most difficult ingredients to switch for dieters turning to low-carb alternatives; yet, healthful alternatives do exist and can typically be found in health food stores or the specialty sections of your local grocery store. Four main types of low-carb flour alternatives currently exist.

  1. Soy Flour

    • Soy flours combine the need for low-carb flour alternatives with the "soy craze" also gaining steam in the health food marketplace, according to Food Processing. Several popular brands of soy are now available for sale, including Nutriant, a Wisconsin-based unit of Kerry Ingredients. The Nutriant line offers soy powders, concentrates and flour which contain proteins and healthy carbohydrates.

      Another widely distributed brand is NexSoy Extra High Fiber Low-Fat Soy Flour and Hi-Protein by Spectrum Foods, Inc. This brand of soy flour has a "grainy, earthy smell and no bitter taste," according to Food Processing. It is a perfect high-fiber flour replacement in reduced-carb bread, cookies and other baked goods.

    Nut Flour

    • There are several nuts that are ground up and used as a flour substitute, Peanut, macadamia and almond nuts are the most common among these. Almond flour, in particular, has a more traditional taste and works well in baked goods, according to Homestead. Blanched almond flour is very pure and fine, so it blends well into cookie and cake batter. One brand available for purchase online is Bob's Red Mill Almond Flour.

    Flax Seed Flour

    • Flour made from ground flax seeds, or flax flour, is very coarse like wheat bran. It is more difficult to find than other low-carb flours, so many people buy the seeds to grind it themselves, according to Practically Edible. When used in baking, flax flour browns quickly. It is very water-absorbent and high in fiber, so some use 15- to 25-percent flax flour and the remainder in regular flour to decrease carbs without decreasing taste or quality of the baked goods.

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