Quinoa Flour or Cricket Flour

Quinoa is a trendy pseudo-grain that is touted for having a higher protein content than other grains. Quinoa, like amaranth, provides all nine necessary amino acids and is gluten-free. Quinoa flour has a strong, nutty taste that complements muffins and fast bread well. When used alone as a self-rising flour alternative, it tends to be rather dry. As a result, it works best when coupled with another type of flour or particularly wet foods. Any recipe that calls for quinoa flour will require the use of a leavening agent.

Cricket flour is a gluten-free flour prepared from milled roasted insects. It has the most protein of any flour substitute on our list, with 7 grams in a two-tablespoon (28.5-gram) portion. If you substitute cricket flour for self-rising flour, your baked items may become crumbly and dry. It's ideal to combine it with other flours for an extra protein boost. Cricket flour is not suitable for persons who follow a vegetarian or vegan diet. If you decide to try this unusual ingredient, keep in mind that you may need to add a leavening agent if your recipe does not already include one.