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2020: Flour's Time to Shine! Baking With Cauliflower Flour?

2020: Flour's Time to Shine! Baking With Cauliflower Flour?

Superflours will be the major food trend in 2020. There are healthy alternatives to white flour such as amaranth, rice, oat flour... 2020 will bring us even cauliflower and flours made of fruit.

According to many surveys and trends, superflours are one of the major trends for 2020. Almost everyone, whether ordinary, everyday consumers or manufacturers, are aware of the fact that refined white flour is not a healthy choice. Almost everyone is turning to alternatives.

For some of them you may have already heard, probably even tried – especially those with whole grains. Do you know anything about superfoods and superseeds?

If not, by the end of this article you will enrich your knowledge about superseeds and learn about many types of flour you may not have known by now. Trends in 2020 cover not only flour from a variety of seeds but even fruit and vegetables.

We are not forgetting or putting into the trash the old food trends of 2019., the plant-based movement of 2019 has not slowed down yet, but 2020 is bringing us an array of creative snacks and interesting flours. This is going to take baking on another level!

For the bakery, biscuits and snacks industry, Whole Foods have already done the research that alternative flours continue to intrigue consumers.

The alternative flours will be discussed later in this article but we have to point out that coconut flour is the most popular one like the last year. Moreover, that is not the only new – have you ever tried flour made from ground cauliflower? That one is the real celeb here!

Cauliflower flour continues its 'momentum' by entering the baking aisle now, alongside super seed flour blends.

flour dust

Snacks trends
There are several ingredients selected as the most popular ones for snacks, or to combine with snacks. Also, high nutritional values ​​are healthy so you can eat them guilt-free, they will even bring good nutrients to your body.

If you are a manufacturer or simply a big fan of cookies, you will use these in your manufacturing - customers will love it. For example, seeds are always a good idea. They (most of them) bring crunchiness into your biscuit and add just a little spice and flavor you need to bring your dough up a bit.

Special hits this year are macadamia nuts, chickpeas, and even watermelon seeds.

This year is also a time for seaweed to shine. As we mentioned macadamia nuts, it would be such a pity not to mention some of the health benefits this nut hides. So, Macadamia is a genus of four species of trees indigenous to Australia, and constituting part of the plant family Proteaceae.

Other names include Queensland nut, bush nut, Maroochy nut, bauple nut, and Hawaii nut. There are also known as one of the most expensive nuts. If you search for them into Google, you will find many articles with the title: ''Why are macadamia nuts so expensive'' etc.

The main reason why Macadamia nuts are so expensive is that it takes much longer for the trees to bear fruit. ... This means the nuts have to be harvested by hand, making the process more work-intensive and costly. Even though they are expensive and sometimes hard to find, they have many health benefits: they can help you lose weight, they protect your brain and they improve metabolic syndrome and diabetes.

So don't hesitate, implement them into your diet, or try a cookie recipe that includes macadamia nuts. 

So, enough for now about snacks, let's move on to flours – the main topic of this article.

Macadamia nuts

'Rich' or 'poor' flour?

Oh, flour ... Flour is almost an indispensable food in the diet because it is added to so many dishes, and yet so many different dishes can be made using just that food. However, it is increasingly emphasized how harmful, at least that white, refined flour is. It is even listed in 'three white deaths' with sugar and salt. Of course, this is only if consumed in excessive quantities. Why is white flour called such a ‘scary’ name?

Whether white wheat flour is healthy or not is a question that is not easy to find an answer to, but more and more nutritionists and scientists are agreeing that it is - not healthy. Their argument is that the flour lacks the two most important parts of the grain of wheat - the outer layer of the sheath, and the germ.

This is mostly why people who feed on refined foods have too little nutrients and ingredients in their organism, which often causes digestive problems, constipation, and they become susceptible to many chronic diseases.

The more you consume white refined wheat flour, the more your body needs insulin, which in turn promotes weight gain and/or fat accumulation, which leads to weight gain, triglyceride levels, which in turn causes heart disease.

Over time, diabetes or hypoglycemia can also occur. In short, the body tries to produce energy that is not of high energy value into energy, which is impossible, which is why it causes these disorders.

White flour is also called poor flour because of a lack of nutrients. But this is why there are so many healthy flours on the market that you can consume as a substitute regardless of the food you are preparing, and they can especially blend well into the biscuits and fully enhance their taste. So, let's go and find out what these must-haves are in this 2020 year.


Oat flour

Oat flour is made by grinding oatmeal and can be used in a wider range of oatmeal, as a feedstock. It is used for baking, cooking, making bread, pastry or cream, or as a thickener. It is also ideal for biscuits.
Oatmeal and wheat flour have a similar taste, although many consider oatmeal to have a more palatable taste than wheat intended for all purposes. It is also slightly sweeter than whole wheat flour, which you should consider when making sweet meals from this flour and reducing the number of sweeteners. . Oat flour products retain freshness and moisture for much longer than wheat flour products.
Oat flour is rich in thiamine, calcium, and zinc, and is a very important source of protein and fiber. Oats have many other health benefits and we use it most for making biscuits.

Oat flour

Spelt flour

Spelt (also known as Dinkel) is a type of wheat that is favored by many over other species. Specifically, rice is a nutritionally valuable food: it contains more protein than regular wheat, but also valuable amino acids in excellent proportions and carbohydrates and fats.

Spelt contains vitamins B and vitamin E and K, as well as many minerals (iron, phosphorus, calcium, magnesium, and many others). Spelt has high nutritional value and is better tolerated by the body than other cereals. After a meal with spelt, the body is overwhelmed by the feeling of heat spreading from the intestines and stomach to other organs. Due to its good biodegradability (good solubility in water and cellular plasma), it quickly enters the bloodstream and acts on nerve cells that expand blood vessels.


Spelt will make you happier!

Some of the cereal nutrients are important for enhancing wellbeing and good mental health.

The spelts ' nutritional profile is well reflected by two essential component components, phenylalanine, and tryptophan. Dopamine is a stimulation agent for the production of serotonin that is important for good humor and alarm. Phenylalanine is the product of dopamine and hormones adrenalin and noradrenaline.

Spelled flour contains very little gluten and is rich in fiber. It is great for biscuits, especially for the preparation of kuglof and other pastry desserts.

Rice flour


Many people have tried and remained delighted with rice noodles. But have you tried it as a thickener for soups and stews or as an alternative to making biscuits and bread? We distinguish between white (obtained from polished rice) and brown flour (obtained from whole grain rice). Properties such as thickening are mostly the same, but we distinguish them by nutritional value (brown rice flour contains more nutrients). Rice flour is a common substitute for wheat flour.  flour from brown rice contains a higher level of B vitamins, proteins, and fiber.

Buckwheat flour

Although rich in carbohydrates, buckwheat flour is easily digestible, does not raise blood glucose levels and is suitable for both poor digestion and diabetics. Also, anyone who is allergic to gluten can freely use buckwheat flour! Buckwheat is rich in dietary fiber and it contains eight essential amino acids.

Buckwheat has a distinctive and strong taste, much stronger than the usual integral flour, so it is mostly used to mix with other flours. It can also be used in pancakes and treats (indeed, especially for biscuits), as it will reduce its taste and contribute to health.

buckwheat flour

Strong and fit!

Proteins are important in the diet of every person, especially athletes. Almost everyone is aware of this nowadays, both athletes and those who exercise only recreationally, try to consume enough proteins because they nourish and build muscles. Today, you can find in the store almost every protein-containing food: yogurts, puddings, crackers, etc. So is the flour. What is protein flour like? Here is the list of high-protein flours you can choose for yourself.

Amaranth flour

You will provide approximately 4 grams of protein per 1/4 cup of amaranth flour, about the same as whole wheat flour. Nevertheless, Amaranth is completely gluten-free and free of grains. It is made of amaranth seed only. 

Quinoa flour, made from ground quinoa seeds, has 16 grams of protein per cup. 

Garbanzo Bean Flour 

Garbanzo Bean Flour is ground-based, dried garbanzo beans also referred to as chickpea flour.

The flour is gluten-free and is most often found in Indian bread and sauce. A cup of about 120 g of garbanzo bean flour contains 440 calories, 8 g of fat, 72 g of carbs and 24 g of protein.

2020: Super flour is the number one trend!

superflour trends

Now that we've listed all the healthy seed-based flour choices, it's time to mention some brand new, unusual and unprecedented ones. Did you know that flour can also come from cauliflower? This is what 2020 is preparing for us!

Get ready!

Still predicted we would see a rise in fruit and vegetable flours, such as banana and cauliflower as the most important and prominent.

Bakers will also be able to boost their creations with 'super' flour blends, delivering everything from protein to fiber. We think that banana flour will fit perfectly with cookies, right? It will give an additional taste, especially combined with chocolate – mmm, delicious!

Cauliflower flour:

It already exists and it came up mostly for pizza mixes but it is more and more popular now.

How to prepare your cauliflower for baking and making flour out of it?

As one blogger mentioned while making a recipe for a cauliflower bread, she pointed out that you have to dry your cauliflower: 

Microwave cauliflower for 3-4 minutes or until tender. Allow cauliflower to cool. Once cooled, place a small amount in a tea towel and wring dry. Repeat with remaining cauliflower, working in small batches.


Teff Flour

Teff flour is very rich in proteins, with 7 grams per 1/4 cup, teff is such an amazing little seed (and the tiniest one to exist!) If you haven’t heard yet, teff is the new “it” grain-like seed to be eating.

We look forward to seeing the introduction of grenadine syrups, banana, potatoes, and dates to bring unmatched flavors from cookies to meat glazes.

What will happen to soy?

Starting to experiment with mung bean, hemp seed, gold chlorella, avocado, and other plant alternatives, many brands slow down on soy, according to Whole Foods.


Are you a skeptic? Seaweed is coming on the throne! Also according to Whole Foods, in 2020. will be popular seaweed snacks, and did you know about seaweed flour?

Did you know?

Up to 8% of seaweed powder could be utilized to supplant wheat flour while keeping up the nature of the last item when contrasted with bread created with the utilization of seaweed powder. The expansion of seaweed powder expanded the water assimilation of the mixture and other parameters.

Green banana flour

green bananas flour

Since we have mentioned that banana flour will be one of the main hits in 2020., let's say a few words for the end about it. Banana flour is a powder generally made of green bananas. Verifiably, banana flour has been utilized in Africa and Jamaica as a less expensive option in contrast to wheat flour.

It is currently regularly utilized as a sans gluten substitution for wheat flours or as a wellspring of safe starch, which has been advanced by certain abstaining from excessive food intake patterns, for example, paleo and base eating regimens and by some ongoing dietary research.

Banana flour, because of the utilization of green bananas, has a mellow banana enhance crude, and when cooked, it has a gritty, nonbanana season.

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