22 Apr 2019
gluten free flour substitutes

As the prominence of gluten-free products continues to strive in the marketplace, one of the gluten-free items we’re excited to see more of on store shelves are wheat flour substitutes. People all know that wheat is the commonly used product for baking where gluten provides elasticity to the dough. In this case, healthy-living enthusiasts live by the idea that gluten is a mixture of proteins found in wheat and related grains such as barley, rye, oat, spelt, kamut and triticale. Having this said, people who have celiac disease or gluten intolerance must avoid all sources of gluten. Fortunately, there are growing resources of alternatives which bakers could use to recreate traditional baked goods they may have thought they’d never have again. Here are a few gluten-free flour substitutes to consider. 

Gluten Free Flour Substitutes

Buckwheat flour

Notwithstanding the name itself, the use if this is helpful as an alternative to wheat. It is made from ground buckwheat seeds, which are rich in complex carbohydrates, protein, and calcium. It is commonly used in baking cookies, pancakes, and recipes that do not need the mixture to boil up. As everything must be used with caution, it is best to be used in combination with lighter flours and replace up to half of the flour called for in cake recipes.

Almond Flour

Known for being the most common grain and gluten-free flour, the main ingredient came from the ground and blanched almonds, peeling off the skin for richer protein. It’s commonly used in baked goods and can be a grain-free alternative to breadcrumbs. Not only it is gluten-free, but also, Almond flour is much recognized for its minerals, including iron, magnesium, calcium, potassium, copper, and manganese.

Amaranth Flour

Like buckwheat, Amaranth flour is a gluten-free, protein-rich flour of which this healthy and earthy nutty flavor is used during Aztec and Inca civilizations of the pre-Columbian Americas. Individuals who experience allergic reactions to foods containing gluten can avoid or minimize these unpleasant symptoms.

Cassava Flour

Unlike the above-mentioned gluten-free flours that are nutty, this flour is gluten-, grain- and nut-free. Cassava is starchy and a root vegetable of which is a native to South America. See the benefits now? In contrast to the other flours, Cassava is made by grating and drying the whole root. Cassava flour is the most similar to wheat flour of gluten-free flours.

In a world where many products are promising best results for us to feel healthy and live being healthy, a variety of healthy, gluten-free alternatives to regular or wheat flour exist for us to be of help. If you choose or require gluten-free flour, it is always best to compare the nutrients, taste, and recipe composition before using flour for choices.

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