Table of contents:
- 1. Almond flour
- 2. Sorghum flour
- 3. Arrowroot tuber flour
- 4. Corn flour
- 5. Coconut flour
- 6. Tapioca flour
People who are sensitive or allergic to gluten cannot eat wheat flour made from wheat. So can people with Celiac disease. That means, some people cannot eat foods that are processed with flour. Don't worry, there are several other types of flour that are gluten-free and can be enjoyed safely. What are some gluten-free flours that can be used at home? This is the answer.
1. Almond flour
Source: thekitchn
Almond flour is a whole grain flour and is gluten-free. As the name implies, this almond flour is made from whole almonds, as well as almonds whose skin has been removed.
One cup of almond flour is usually obtained from about 90 almonds. This flour is often used in baked goods and can also be used as bread flour for wrapping gluten-free foods.
If you want to use almond flour for baked goods, don't forget to add the eggs. Later the dough can be thicker and denser when compared to wheat flour.
Almond flour is a good source of vitamin E and monounsaturated fat.
Although almond flour is a gluten-free flour, when buying this product you also have to make sure that this flour is indeed gluten-free when it is produced in the factory. Read food labels more carefully.
2. Sorghum flour
Source: Beyond Celiac
Sorghum flour has a light texture and tends to be sweet. This flour is usually used as a mixture with other gluten-free flours, or used in recipes that only require a small amount of flour.
This flour has high fiber and protein. Reporting from the Healthline page, this flour contains lots of iron and antioxidants that help fight inflammation in the body.
Some of the sorghum flour production may be contaminated with gluten during the process. Look for sorghum flour products that are labeled gluten free aka gluten free.
3. Arrowroot tuber flour
Source: Paleo Hacks
Flour derived from arrowroot bulbs (Maranata arundinacea) This is mainly made into flour. Arrowroot flour which is also called flour arrow root has many uses. Whether it's a mixture of making porridge, pudding, biscuits, wet and dry pastries, and also hunkwe. This flour is also often used as a mixture with almond flour, coconut flour, or tapioca flour to make bread.
For every 100 grams of arrowroot flour contains 355 calories, 0.7 grams of protein, 85.2 grams of carbohydrates, and 0.2 grams of fat.
Arrowroot flour also contains several important minerals such as:
- 8 mg calcium
- 22 mg of phosphorus
- 1.5 mg iron
4. Corn flour
Source: Safe Bee
Corn flour has a very fine texture. Corn flour is obtained by grinding the clean and good quality corn kernels twice. This gluten-free flour is commonly used as a thickener for liquids.
Reporting from the Research and Development page of the Ministry of Agriculture, corn flour products are also often used for pastries, cakes, bread, and the like.
This flour is also high in fiber and is a good source of carotenoids. Vitamin B6, thiamine, manganese, magnesium, and selenium contained in this flour are also quite high.
5. Coconut flour
Source: Natural Eco Bio
Coconut flour is made from dried coconut meat. In one tablespoon of coconut flour contains 5 grams of fiber. Coconut flour contains more fiber than wheat flour. Most of the fiber in coconut flour is a type of insoluble fiber that can help you feel full, prevent constipation and improve colon health.
Due to its high fiber content, coconut flour does not raise blood sugar as fast as wheat flour.
Coconut flour also contains high protein, especially when compared to wheat flour. A 100 gram serving of coconut flour has 19 grams of protein while wheat flour contains about 10 grams.
Coconut flour is a good choice for people with peanut and gluten allergies. The light texture of this flour makes the same dough as regular flour for making breads and other desserts that use flour. However, this flour will absorb more water than wheat flour or almond flour.
6. Tapioca flour
Source: Paleo Crash Course
Tapioca flour is flour obtained from cassava root tubers, or often called cassava. The nature of this flour is similar to sago starch, so the two can replace each other. This flour is often used as an adhesive in food or a thickener for soups and sauces.
Besides being able to be used by people who are sensitive to gluten, tapioca flour has other benefits, namely its high resistant starch content. This starch can help increase insulin sensitivity so that it can lower blood sugar levels and reduce appetite.
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