Grits flour is a popular, light wheat flour of type 450. In this regard, it is comparable to cake flour. However, there are decisive differences. Unlike cake flour, which is very finely ground, grits flour is a coarsely ground flour with a distinctive structure, its texture reminiscent of grits. The question arises, what to replace grits flour with when it runs out at home?
What to replace grits flour with?
Grits flour is distinguished by its high content of fiber and saturated fats. Moreover, this type of flour also contains mineral components such as phosphorus, calcium, and potassium compounds, as well as vitamins of group B and E. Grits flour does not contain magnesium, it is a flour with moderate calorific value.
Depending on what you want to use it for, regular wheat flour or semolina can serve as a substitute for grits flour.
Grits flour is used in many different pastry recipes, but not only. It is also used for the production of excellent savory dishes. Thanks to its high gluten content, dishes made with it have a dense, sticky consistency.
This unique structure of grits flour makes it especially recommended for the production of shortcrust pastries, tarts, and crumbles (check out – how to make a crumble), but it is also used in the preparation of dumplings, noodles, and excellent pasta. It works great as a thickener for soups and sauces and for making breadcrumbs. Pancakes and fritters made from grits flour will be fluffy and delicate.
What instead of grits flour?
While grits flour is quite popular in Poland, it is significantly less available in other countries. It’s not easy, for example, to find it on the shelves of English shops.
On internet forums, questions from Poles living abroad about what to replace grits flour with can often be encountered. It can also happen that we simply do not have this type of flour in our pantry, that we run out of it. What can we do then?
We definitely do not have to give up the chosen recipe. To all those asking for a substitute for grits flour, we suggest simply a mix of regular wheat flour with the addition of potato flour. In what proportion should they be mixed?
To achieve the ideal proportions of this mixture, we recommend a very simple solution. From a glass of wheat flour, you should remove two tablespoons, and then also replace them with two tablespoons of potato flour. Remember to sift thoroughly, so that the flours mix properly and aerate. This substitute works best. Thanks to this prepared mixture, we will achieve the desired consistency, and the dishes will not lose anything in terms of quality. The doughs for pasta and dumplings will be sticky enough, and apple pies and tarts will be perfectly crumbly.
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