Flour-based food options are nearly countless. Either it is bread, noodles, or desserts, you can find the ingredient in almost every food served in your dining table. However, you might find it unsafe to put the ingredient in your food especially if you are sensitive to gluten. As an alternative, you can use gluten-free flour in your recipes. So, what kind of flour is gluten-free? Here are 4 best products you can put into consideration.
4 Best Products to Know
#1. Buckwheat Flour
Though you can find the word “wheat” in the buckwheat, this flour is not a wheat grain product. Not only that but buckwheat flour is also gluten-free. The flour is included in the family of pseudocereals. It is a group of grains that can be consumed like cereals. However, the flour is not included in the grass family. Buckwheat flour comes with a wide range of B-vitamins and it has earthy flour. Not only that but the flour also contains a lot of fibers, manganese, zinc, magnesium, folate, mineral iron, antioxidants, and inflammatory properties. This buckwheat flour is best-used to yeast bread and for quick baking.
#2. Almond Flour
This is the next best gluten-free flour product you can find in the market. The flour is so popular that you can easily find it in many kinds of foods that use flour as their main ingredient. Almond flour itself is produced from blanched and ground almonds. It means that the skin of almonds is removed just before they are processed. Having a nutty flavor, almond flour products in the market now usually contain about 90 almonds. The flour is a perfect option to take if you want to bake goods. Almond flour is rich in manganese, potassium, iron, calcium, magnesium, and copper. Not only that but the flour is a rich source of monounsaturated fat and vitamin E.
#3. Amaranth Flour
Just like buckwheat, amaranth flour also belongs to the pseudocereal family that once became a staple food of Aztec, Maya, and Inca people. Amaranth comes with a nutty and earthy flavor that will taste great if added in food recipes. The flour can be used to replace wheat flour up to 25%. However, you need to keep in mind that it is important to combine the product with another flour when baking. Amaranth flour is best used to make pie crust, bread, and tortillas. The flour is a great source of magnesium, selenium, iron, manganese, and phosphorus. These nutrients have been known for a long time to be powerful ingredients to improve bone health, brain function, and DNA synthesis.
#4. Sorghum Flour
Last but not least is sorghum flour. The product is mainly created from an ancient cereal grain with a history that can be dated back to 5,000 years ago. Sorghum flour is gluten-free with a light texture and color. The flour also comes with a sweet and mild flavor that will be perfect the most to be added to baked goods. Sorghum flour contains rich protein and fiber to help you reduce sugar absorption. The flour also comes with other powerful nutrients such as antioxidants and the mineral iron.
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