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6 Alternative Gluten-Free “Flour” Options

Update Date: Nov 25, 2014 02:34 PM EST

For people who cannot digest the protein composite, gluten, adopting a gluten-free diet can greatly improve their overall health. However, changing a diet can be difficult. Here are six gluten-free "flour" options to keep in your pantry:

1. Almond flour

Almond flour is made from grinding blanched almonds into a meal. Unlike regular white flour, almond flour is packed with protein, heart-healthy fats and vitamin E. This kind of flour adds density to baked goods and can also be used as breadcrumbs.

2. Rice flour

Rice flour is available under white or brown varieties. In terms of texture, rice flour is a great alternative for wheat flour. This type of flour is most commonly used in Japanese foods.

3. Amaranth flour

Amaranth is a seed and it gets ground into a dust-like texture to make flour. It is a complete protein and adds a nutty flavor. When used in baking, increase the proportion of liquids because amaranth flour can be quite dry.

4. Potato flour

Potato flour is a great source of fiber and B vitamins. It is a great option to use if you want extra moist baked goods. It also works well as a thickening agent.

5. Buckwheat flour

Buckwheat, which is a whole grain, has a nutty and rich flavor. This option is packed with fiber, protein and calcium.

6. Chickpea flour

Chickpeas, which are commonly found in food items such as falafels and hummus, are high in fiber, protein and iron. Chickpea flour should be used with savory meals that have strong flavors.

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