You Can Have Your Cake and Eat It, Too With Gluten-Free Flours

Thank you to Jane Sandwood for this guest post. Want to contribute to the Three Bakers blog? Email Us your article idea for consideration. 

The term ‘gluten-free’ has become a buzzword over the past few years and it is even considered to be a very fashionable diet among celebs and the general public alike. Despite its trendy disposition, a lot of misconceptions exist that should be understood before taking the plunge into the world of a gluten-free diet. While gluten is a type of protein found in rye, wheat, and barley it is also an excellent binding agent that can find its way into your sushi, pickles, curry powder, licorice and even hot dogs. It may, therefore, be a significant challenge to eliminate gluten from your diet altogether regardless of the health benefits it may have.

American individuals with celiac disease, a hereditary autoimmune condition that necessitates the avoidance of gluten, amount to approximately 3 million, while confirmed gluten sensitivity affects roughly 6% of the American population. In truth, the use of whole grain and non-GMO ingredients in consumables can benefit anyone, not just those with the medical motivation to avoid gluten. Going gluten-free does not mean you have to give up on delicious baked goods either. All you need to do is change some of the ingredients and you can still have your cake and eat it, too.

Gluten-free Flours for Cake Baking

Coconut Flour

Coconut flour is one of the most popular gluten-free flours and contains benefits similar to any other coconut product on the market.  Coconut is naturally high in fiber, protein, and healthy fats while being low in carbs and sugar. It is highly unlikely that coconut flour will cause any digestive issues like other flours do and it is also not known to cause spikes in blood sugar levels due to it being a low-glycemic food. Almond flour is renowned for its inclusion as part of a healthy and balanced lifestyle.

Almond Flour

Almond flour is great for making baked goods such as cakes, biscuits, and pastries. Made from ground-up almonds, almond flour comes in ‘fine ground’ and ‘coarse ground’ and carries all the same benefits as whole almonds.  Almond flour is high in protein, contains numerous essential minerals and vitamins and has heart-healthy fats.  Like coconut flour, almond flour is also very gentle on the digestive system.

RELATED: 6 Best Gluten Free Flour Substitutes

Hazelnut Flour

Hazelnut flour is nothing but ground hazelnuts which adds a deliciously nutty taste and nice texture to both pastries and bread.  Hazelnuts are high in vitamins and protein and are well known for promoting brain development, benefiting cell health and reduce the risk of blood clots. Hazelnut flour isn’t generally used on its own but rather in combination with other gluten-free flours to give baked goods a uniquely delicious taste.

While following a gluten-free diet is a necessity for those suffering from various levels of gluten intolerance, it is a diet that can be followed with great benefit by anyone.  Going gluten-free does not need to be a harrowing experience as there are countless gluten-free products available on the market with thousands of delicious recipes available to try at home.  The bit of research and effort required before making the switch to a gluten-free lifestyle is well worth the benefits you will reap in the end.

Jane Sandwood is a professional freelance writer and editor with over 10 years’ experience across many fields. Jane has a particular interest in issues relating to health, fitness, and nutrition.

Disclaimer: This information is not intended to treat, diagnose, cure or prevent any disease. All material provided on this Site is provided for information purposes only. Always seek the advice of your physician or other qualified health care provider with any questions you have regarding a medical condition, before undertaking any diet, exercise, other health program, or other procedure set out on this Site.