Flour is a common ingredient in many foods, including bread, desserts, and noodles. It’s also often used as a thickener in sauces and soups. Most products made from white or wheat flour. While unproblematic for many, people with celiac disease, non-celiac gluten sensitivity, or those avoiding gluten for other reasons should not consume these two types of flour. Fortunately, there are a variety of gluten-free flours on the market, each with a different taste, texture and nutrient composition.
Almond flour is one of the most common grain- and gluten-free flours. It’s made from ground, blanched almonds, which means the skin has been removed.
One cup of almond flour contains about 90 almonds and has a nutty flavor. It’s commonly used in baked goods and can be a grain-free alternative to breadcrumbs.
Almond flour contains many minerals, including iron, magnesium, calcium, potassium, copper, and manganese. It’s also a good source of vitamin E and monounsaturated fat.
Buckwheat Gluten Free Flour
Buckwheat may contain the word “wheat,” but it is not a wheat grain and is gluten-free. It belongs to the family of pseudocereals. Is a group of grains that are eaten with cereals. But it does not belong to the grass family.
Buckwheat flour provides a rich, earthy flavor and is good for baking quick and yeast bread.
Due to its lack of gluten, it tends to be crumbly in nature. Make a quality product, it can be combined with other gluten-free flours like brown rice flour.
Sorghum Gluten Free Flour
Sorghum flour is made from an ancient cereal grain that has been grown for more than 5,000 years. The grain is naturally gluten-free and considered the fifth most important cereal grain in the world.
It has a light color and texture, as well as a mild, sweet flavor. You can consider it as a heavy or dense flour. Sorghum flour often mixes with other gluten-free flours. And, is also used in recipes requiring small amounts of gluten.
The sorghum grain is high in fiber and protein, which can help slow sugar absorption. It also contains an abundance of the mineral iron, as well as antioxidants that help you fight.
Teff is the world’s smallest grain and is 1/100 the size of a kernel of wheat.
It comes in a variety of colors, ranging from white to red to dark brown. Light colors have a mild flavor, while darker shades are more earthy in taste.
Amaranth is considered to be a pseudocereal. It’s a group of more than 60 grains that were once considered a staple food in the Inca, Maya and Aztec civilizations.
Amaranth has an earthy, nutty flavor and tends to take on the flavor of other ingredients. It can replace 25% of wheat flour but should be combined with other flours when baking. The best use of this type of flour is for making tortillas, pie crusts and bread.