If you have a gluten problem, being unable to eat wheat is not the end of your world because, in the list of gluten-free flours below, you will find many alternatives that can actually be even better than wheat.
Almond flour is a good alternative to wheat flour because it can be used in various recipes that originally use wheat flour. In fact, in recipes, almond flour can replace wheat flour in 1:1 ratio, so you have no problem measuring the almond flour if the recipes require you to use wheat flour. When used in cooking, however, almond flour batter is thicker than that of wheat flour. The nutrition content of almond flour is also different because it is low in carbs but rich in healthy fats and fiber.
Another flour that should be included in this list of gluten-free flours is buckwheat flour. Despite the similar sounding name, buckwheat is not wheat and, in fact, it belongs to a completely different family of plants. Buckwheat flour’s earthy flavor is considered a pleasant feature, especially when used for baking. When making a dough with this wheat, be sure to mix it with another less crumbly flour that is still gluten-free, such as brown rice flour. Buckwheat flour is rich in nutrients, especially B vitamins and a variety of minerals.
Corn flour is a popular flour even among people who have no problem with gluten. This is because corn flour can be used in a variety of foods. It can be used as the base ingredient for many wheat-based foods, as a thickener for soups, and as the most frequently used ingredient for tortillas and many other Mexican foods. Corn flour is not only gluten-free, but also low in sugar, so it is a great choice for people with sugar problem as well. Its high fiber content also makes it favored flour for dieters. In the body, corn flour acts as an antioxidant and supplies it with a number of nutrients, including vitamin B6, thiamine, and minerals.
Amaranth is considered a versatile plant that is favored for its beautiful flowers, its use as a natural red food dye, and its gluten-free nutritious grain. Its grain has been used for baking since the era of Incan, Mayan and Aztec people, who regarded it as a legendary plant whose flowers never fade. One part of amaranth flour in a recipe is equivalent with a quarter of wheat flour. Amaranth flour is included in this list of gluten-free flours because of its rich nutrient content, which includes fiber, protein, and a large variety of minerals.
The main reason why coconut flour is included in this list of gluten-free flours is its pleasant aroma. Coconut flour is derived from dried coconut. When used as flour, it retains the aroma of the coconut, an aroma that will make all foods that are made from it, especially bread, smell and taste good. When mixed with water, coconut milk will be formed. The milk can be added to soup and steak to improve their taste. Coconut lowers your LDL level and helps reduce your body weight with its fiber content.
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