7 Healthy Gluten-free Flours

Gluten-free flours are rich in multiple nutrients such as protein, fibre, vitamins and minerals. They are a smarter choice than the regular wheat flour for the health enthusiasts and gluten-sensitive people.

Flours, the most common ingredient in our daily diet, are used to prepare a variety of food items like bread, cookies, cakes, noodles and much more. Most of these are made with white refined flour or wheat flour that is rich in gluten, a family of storage proteins naturally found in certain cereal grains, such as wheat, barley, and rye. It is unproblematic for many, but people with celiac disease or gluten-sensitivity cannot tolerate gluten and must eliminate it from their diet.

So, if you are intolerant to gluten food, then you must include these gluten-free flours in your everyday diet.

Almond flour

It is one of the common gluten-free flours, made from blanched almonds that are grounded to form a coarse flour. It has a nutty flavour and contains many minerals such as iron, magnesium, calcium, potassium, copper and manganese. It is most commonly used in baking cakes and cookies, and also as a substitute to breadcrumbs.

Buckwheat flour

This gluten-free grain belongs to the family of pseudocereals, the grains that are eaten like cereals but don’t belong to the grass family. Buckwheat, available in two variants- white and dark is rich in fibre and nutrients and has an earthy flavour. The dark-coloured buckwheat, known as Kuttu in India, is used for baking bread.  

Brown Rice Flour

Brown rice is a healthier option than its white counterpart and contains bran, germs and endosperm. This gluten-free flour has a nutty taste and can be used in several ways for making bread, pasta, noodles, cakes or cookies. They are rich in fibre, protein, and many nutrients which can help reduce blood sugar levels, manage body weight and protect against heart disease.

Sorghum Flour

Also called as Jowar in India, Sorghum is a naturally gluten-free grain and a good source of protein, iron, vitamins and dietary fibre. Sorghum flour is high in antioxidants and has a mild and sweet taste. It can be used with other gluten-free flours or in recipes that require a small amount of flour.

Oat Flour

Oat flour is obtained from grinding whole-grain oats. It is used in baking to make light, fluffy and gluten-free baked goods. Oats contain beta-glucan, a soluble fibre which can help lower bad cholesterol levels, and manage blood sugar and insulin levels.

Finger Millet Flour

Also known as Ragi, it has high nutritional value with high fibre and protein content that helps to reduce your cravings and manage appetite. Finger millet flour is made by grinding small seeds after roasting it for rich, earthy taste. The flour is dark in colour and can be used in combination with other gluten-free flours for preparing bread, pancakes and cakes.

Amaranth Flour

Amaranth is a pseudocereal which has an earthy, nutty flavour. It is a superfood rich in fibre, protein, vitamin A & C, and other micronutrients like manganese, magnesium, phosphorus, iron and selenium that helps maintain brain and bone health.

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