Almond, coconut, oat, buckwheat, quinoa flours — nutritional value, protein, fiber, carbohydrates. Which flours are best for baking and sports nutrition?

Alternative flours are becoming increasingly popular among athletes: they provide more protein, fiber, and micronutrients than traditional wheat flour. In addition, many of them are naturally gluten-free — suitable for gluten-sensitive athletes.
| Flour | kcal | Protein | Fiber | Carbs | Gluten-free? | Best for |
|---|---|---|---|---|---|---|
| Almond | 590 | 21 g | 11 g | 20 g | Yes | Baked goods, pancakes |
| Coconut | 443 | 19 g | 39 g | 60 g | Yes | Desserts, buns |
| Oat | 389 | 16 g | 10 g | 66 g | Depends* | Porridge, pancakes, bread |
| Buckwheat | 335 | 13 g | 10 g | 71 g | Yes | Pancakes, flatbreads |
| Quinoa | 368 | 14 g | 7 g | 64 g | Yes | Bread, buns |
| Rice | 366 | 6 g | 2 g | 80 g | Yes | Flatbreads, baked goods |
| Sorghum | 359 | 8 g | 7 g | 75 g | Yes | Flatbreads, buns |
| Spelt | 338 | 15 g | 11 g | 70 g | No | Bread, buns |
Almond flour is made from blanched ground almonds. It is an excellent choice for athletes who want to increase protein and healthy fat content in baked goods. 100 g provides 21 g protein and 11 g fiber.
Yes, but recipes need adjustment. Almond and coconut flours absorb more liquid — additional eggs are often needed. It is best to mix several alternative flours (e.g., almond + coconut + tapioca) for better texture.