Speciality flours: lots of protein, hardly any carbohydrates & naturally gluten-free

Valuable flours from seeds, pulses and nuts

High in protein, low in carbohydrates and naturally gluten-free: Rapunzel speciality flours made from seeds, pulses and nuts are an ideal building block for a conscious diet. They make it easy to dispense with some or all of the usual cereal flours.

Rapunzel speciality flours are an optimal source of vegetable protein and valuable minerals and fibre. These often exotic-sounding types of flour made from partially de-oiled seeds, nuts and pulses contain very few carbohydrates and are also naturally gluten-free.

And last but not least: It is incredibly fun to bake and cook with these speciality flours in a variety of ways. Give free rein to your love of experimentation!

Production & use

Production: everything is utilised

Rapunzel speciality flours are partly produced from what is known as press cake. It is a residue from the gentle cold pressing of seeds into oil (e.g. when pressing hemp and linseed). The press cake contains a significantly lower proportion of fat than the raw materials, while retaining valuable ingredients. The flours are then ground from these pure press cakes. Speciality flours are also made from finely ground pulses (e.g. from lupin seeds and chickpeas) or from cold-pressed and ground coconut pulp.

Herstellungsprozess von Spezialmehlen

Diverse and creative application possibilities

as a supplement or substitute for cereal flour when baking bread, rolls, cakes and pastries
for pancakes and waffles
for pizza dough
for calorie-reduced refining and thickening of soups and sauces instead of cream
as an enriching ingredient in smoothies and protein shakes
for refining and enriching mueslis
for spreads
for breading
as an egg substitute

Speciality flours enhance dishes in no time at all - just try them out!

Tips & tricks: How do I use speciality flours?

Recipes with cereal flours can easily be modified by using speciality flours. To achieve the right consistency and juiciness, you will need to experiment a little and follow some tips.

In principle, speciality flours can be used in the same way as cereal flours. However, the amount specified in the recipe is not replaced 1:1, but sometimes more or sometimes less is used.

This is because the flours have different volumes and different binding properties. Cereal flours contain gluten, a gluten protein that is of central importance for baking properties. Speciality flours are naturally gluten-free.

Up to 25 per cent of the amount of cereal flour specified in a conventional recipe can be replaced with speciality flour without changing the baking properties. As speciality flours have good swelling properties, the amount of liquid is increased (tablespoon by tablespoon) until the usual dough consistency is achieved.

Substitution made easy

The proportions and quantities shown in the following table can be used to substitute cereal flours in conventional recipes with speciality flours:

	Max. replacement quantity in %	Substitution quantity for 100 g of cereal flour
Hemp flour	10 %	80 g
Chickpea flour, roasted	20 %	80 g
Coconut flour	25 %	60 g
Linseed flour	20 %	75 g
Lupine flour, toasted	15 %	60 g

Speciality flours and their nutritional value

Nowadays, white flour is usually highly processed and low in nutrients. It is associated with a variety of diseases. The better alternatives are wholemeal flours and speciality flours.

Compared to white flour, which causes a very rapid rise in blood sugar and therefore a high release of insulin due to its high proportion of simple carbohydrates, speciality flours, for example, have fewer carbohydrates and therefore have a favourable effect on the sugar metabolism. They also contain a higher proportion of protein and fibre.

Nutritional values in comparison: Cereal flours & speciality flours

Flour type	Protein	Carbohydrates	Dietary fibers	Fat	Energy
Wheat flour type 405	11 g	72 g	4 g	1 g	355 kcal
Spelt wholemeal flour	14 g	64 g	8,4 g	2,6 g	332 kcal
Hemp flour	32 g	3 g	51 g	8,8 g	284 kcal
Chickpea flour	21 g	47 g	15 g	6,4 g	358 kcal
Coconut flour	17 g	19 g	27 g	30 g	464 kcal
Linseed flour	39 g	2,9 g	36 g	10 g	330 kcal
Lupine flour	40 g	9,5 g	32 g	9,1 g	342 kcal

Quellen: Wheat/spelt flour from Souci Fachmann Kraut; speciality flours from Rapunzel nutritional table

The nutritional value effect

Speciality flours enrich food with valuable nutrients such as protein and fibre. At the same time, the carbohydrate content is reduced. If the flours are used in conventional recipes as a substitute for cereal flours, the nutritional value can be improved. The following table shows an example of a recipe with 500 g of cereal flour, how much can be replaced with a speciality flour and how this changes the protein and carbohydrate content.

For example, if you want to replace part of a recipe with 500 g of wheat flour with linseed flour, you can do this up to 20 per cent (100 g). As linseed flour has a different volume, 75 g of linseed flour is used instead of 100 g. This saves 70.5 g of carbohydrates and adds 13.8 g of protein.

Use in a recipe with 500 g of wheat flour	Carbohydrates *	Protein*
500 g Weizenmehl	360 g	55 g
450 g wheat + 40 g hemp flour	-34,8 g	+7,3 g
400 g wheat + 80 g chickpea flour	-34,4 g	+5,8 g
375 g wheat + 75 g coconut flour	-75,8 g	-1 g
400 g wheat + 75 g linseed flour	-69,8 g	+18,3 g
425 g wheat + 45 g lupine flour	-49,7 g	+9,8 g