Whole-Grain Flour Swap 2 LB
Whole-Grain Flour Swap 2 LB
Whole-Grain Flour Swap 2 LB
Whole-Grain Flour Swap 2 LB
Whole-Grain Flour Swap 2 LB
Whole-Grain Flour Swap 2 LB
Core Swap

Whole-Grain Flour Swap 2 LB

$18.00

Superfood Flour Substitute

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Designed to be used with our other ingredient 'Swaps', our nutrient-dense, fiber-packed Whole-Grain Flour Swap is our favorite 1:1 flour replacement for cakes, sweet breads, muffins and any dessert requiring a light and fluffy texture. For optimal baking and health results, the 4 Sweet Swaps must be used together as a complete system.

 

*GLUTEN-FREE • VEGAN • KOSHER • NUT-FREE • NON-GMO

Improve DigestionHigh-FiberPrevent Overeating

1 cup white flour = 1 cup Whole-Grain Flour Swap

When substituting Whole-Grain Flour Swap in your favorite recipes, the cooking times and temperatures will be very similar to traditional flour, so simply follow your recipes. Always use it with the Egg and Butter Swaps so your desserts don’t dry out!

Pro Tips:

  1. Best for thicker cakes (like bundt cakes) and sweet breads (like banana bread) because it provides a moist, fluffy texture with a good amount of lift even without the oil. 
  2. Always roll and press down your cookies because they won’t spread. 
  3. When following your favorite recipes that make a dry, more crumbly dough (like pie crust, shortbread and cut-out cookies), you’ll need a little extra fluid due to the high fiber content in the Flour Swap. Just add hot water 1 Tbsp at a time until crumbly dough texture is achieved, then press into your pan or roll out as usual.
  4. Cooking times and temperatures will be very similar to that of traditional flour, so simply follow your recipes. 

Gluten-Free Buckwheat Groat Flour, Gluten-Free Whole Grain Oat Flour, Whole Psyllium Husks

Manufactured in a facility that does not process gluten, dairy, eggs or shellfish.

Our psyllium husks are processed using a steam extraction method. No chemicals are used.

The Clinical trial showed a minimal 5-point average elevation in blood sugar at 60 minutes. The 2-hour blood sugar response of Detox Desserts made with Whole-Grain Flour, Sugar, Egg and Butter Swaps was very similar to a healthy, balanced macronutrient meal.

View full study

“Let food be thy medicine and thy medicine be thy food” —Hippocrates

Detox Desserts is rooted in this simple philosophy.  Our nutrient dense ingredients work in harmony to promote metabolic balance, improve digestion and whole body health.  Basically, you can have your cake and eat it too;)   

Physician-formulated, clinically-tested

From responsibly sourced ingredients to clinically tested products, we’ve confirmed Detox Desserts function well in your body and in the kitchen. 

Customer Reviews

Based on 3 reviews
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Donna Cohen
Phenomenal Product

I love to bake. And, I love to eat desserts! These swaps have made baking so much more creative and healthy. I enjoy looking up the recipes and swapping out ingredients in traditional recipes— I even made donuts— (guilt-free) for the first time— using the detox desserts original recipe. I’m on my second order already and have become a loyal fan! Keep up the good work! 5 Stars!

Thank you for your repeat purchase and your wonderful feedback Donna! I love donuts too and appreciate the airy, cakey texture using the Whole-Grain Swap. I'm so happy to hear you're enjoying our recipe index and the Swaps are also working well in your favorite traditional recipes. Cheers! Dr. A

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Celine Boochever
Perfect whether sweet or savory

I love the Whole-Grain Flour Swap in sweets recipes, but I also love it for my savory dishes as well. I used this flour to make cute cut out cookie shapes with the savory dough on my chicken pot pie recipe. It turned out so adorable and delicious!

Thank you Celine, I can tell you're a very creative and confident baker! The pot pie crust is a fantastic idea and I can't believe you beat me to it, lol. I've done dumplings (which work out wonderfully), but pot pie sounds delish and a great way to sneak some extra fiber into dinner without the family knowing. Thank you for sharing your experience with savory AND sweet! Cheers, Dr. A

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Susanne Johnson
Whole grain flour swap

I love the ingredients of this swap. Buckwheat and oat flours are my favorites. I used this swap for a cake and the cake is delicious with a nice moist texture. In my opinion the flavors are so much better than a white cake flour.

Thank you for your purchase and noticing the extra depth of flavor the whole grains and seeds add to your desserts Susanne! The Whole-Grain Swap is my favorite swap for thick cakes and sweet breads. The whole psyllium husk is the secret ingredient that binds the ingredients and still provides that nice moist texture:) Cheers- Dr. A