Summary:
This would explain the use of ‘alternative flours’ in food items consumed by vegans and those who are lactose-intolerant or prefer gluten-free products. Aakash Tyagi, chef at Raahi, talks about how flour varieties are sometimes used for different cuisines. Palate wise, these flours have a nutty taste compared to the bland wheat flour, due to less starch present in them. “Water chestnut flour gives a crispy texture when fried at the right temperature. Daniel Koshy, executive chef, JW Marriott Hotel Bengaluru, agrees and adds, “You can decide which alternative flour best meets your needs..