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7 Gluten Free Flours You Can Bake With

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7 Gluten Free Flours You Can Bake With

Cases of gluten intolerance and celiac disease are rising, together with the number of people who choose to follow a gluten-free diet, even if they have no real need to do so. Then, there are those who simply seek an alternative to ordinary white flour, which has received so much negative publicity of late. Such gluten free alternative flours are often healthier and tastier than "traditional" wheat flour.

This computer graphic of Living Now presents some of them, with indications of which allergies or intolerances (or dietary requirements) they are recommended for. All the cereals and flours are gluten-free, except oat bran: here is a list of gluten free flours you can try.

ALMOND FLOUR

Rich in healthy fatty acids, it is ideal for those following a low-carb diet.

AMARANTH FLOUR

Not yet commonly used in many European countries, amaranth is the only cereal containing all essential amino acids. It is a source of protein and fibre highly suited to vegetarians. It is exceptional for making pasta but not suitable for leavened products.

WHITE AND BROWN RICE FLOUR

Bread? Pancakes? Muffins? Any oven-baked product can be made using this flour.

CAROB FLOUR

A very versatile flour with a flavour similar to that of chocolate, it is perfect for those who are sweet-toothed but wish to limit their fat intake.

LINSEED

Have you ever tried it with yogurt, or for flavouring sweets and desserts? Linseed is low in carbohydrates and sugar, and has very little saturated fat.

TAPIOCA

Obtained from the cassava plant, it can be used as a thickener as well as a substitute for wheat flour.

QUINOA

A  super cereal which is enjoying great popularity at the moment. Quinoa contains a lot of protein and is a truly versatile cooking ingredient.

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