When looking at some of the most important food kinds we need in life, flour is that ingredient which we definitely need. It is your staple element that you need when preparing breads, desserts as well as noodles. A major food kind which is an essential ingredient. But what about those who have gluten sensitivity?
Flour is a common ingredient that is used in everyday foods like cookies, bread, noodles and desserts. Gluten is a mixture of protein found in wheat, oat, rye, kamut and barley. There are so many types of gluten-free flour available especially when it comes to cooking and baking. It is important to note and speak of ways in which those who are suffering from celiac disease or have strong gluten sensitivity should be avoiding these kinds of food, specifically talking of what gluten can be a risk factor. So would that mean that these people can’t have their bread? Well, not exactly. The good thing is that there are actually a range of gluten-free flours in the market. These are really good with how they taste, the kind of texture they have and the nutrient composition too. I want to share with you my top 5 choices of gluten-free flours that make your dining experience all the more special:
Almond Flour
So here is actually a really common grain which is also considered as being your gluten-free choice! What it majorly consists of is crushed almonds with the skin removed.
Did you know that a single cup may actually consist of 90 almonds? Go for this one with its amazing flavors, nutty flavors that is. And you can also add some grain-free breadcrumbs which makes it even more delightful.
Buckwheat Flour
Do not get confused with the word wheat in this. It is totally gluten-free. The way this flour works is that it comes with a really rich and earthy flavor. Also it’s really good for when you wish to do some quick baking with it. There are so many amazing rich flavors including B-vitamins and other minerals which makes it a really good choice for you. Also because there is a rush of antioxidants in it.
Amaranth Flour
Much like your buckwheat flour, this one is also coming from the family of pseudocereal. It actually has more than 60 grains in it. And also comes with a really rich and earthy flavor. That means it is also really good and can be used for baking as well as for making tortillas and breads and pies.
Also rich in fiber as well as proteins, it really helps and aids in the brain functioning as well as your bone health and DNA synthesis.
Brown Rice Flour
As if we needed another reason for eating brown rice. This is something which actually allows you to enjoy flour in a whole new manner. Besides having bran, it also consists of germ and endosperm. Besides its really nutty flavor, it is something which you can make use of when preparing breaded foods. Aside from its rush of amazing flavor, it definitely is a win deal when you are also taking in plenty of minerals and vitamins.
Oat Flour
This is what you get when you are grinding the whole-grain oats. It gives you amazing baked goods which are not just about flavor but also come with a far more chewier and crumblier texture. You will also need to make use of this flour because it is really good for baking and it gives you great moist dessert ingredients. Now when it comes to having oats, you don’t need to take them in as cereal only. This serves as a really good way for you to enjoy and make sure you have the best of it.
Tapioca Flour
Tapioca flour is made from the liquid extracted from the cassava root. It is a starchy white powder that is often added as a thickener in soups and sauces and is also used in bread recipes. It should be used in combination with other flours, because using too much can make the recipe dense or gluey. Apart from carbohydrates, tapioca flour provides nutrients in the form of fiber, protein or micronutrients.
