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10 Gluten Free Flours You Can Use And Mix For Baking In Nigeria

Discussion in 'General Business' started by Celestina Angel Serome, Aug 8, 2019.

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  1. Celestina Angel Serome

    Celestina Angel Serome Administrator Staff Member

    Nowadays, some people are quite intolerant of gluten, and would prefer a gluten free meal; be it pies, pastries, cakes etc. With this preference people have with regards to gluten, wheat flour can't be used for baking a gluten free food.

    Here are some gluten free flours you can use for baking:


    Almond flour
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    Almond flour and almond meal are popular gluten-free ingredients used in everything from cakes and cookies to meat and vegetables. They’re quite similar, and sometimes even labeled as meal and flour.

    Almond flour isn’t a type of milled flour, rather it is simply finely ground almonds. It’s typically made with blanched almonds and lacks the dark flecks of skin, though this isn’t always the case. It’s the main ingredient in French macarons, and commonly used for airy cakes, as well as cookies and quick breads. Almond flour is readily available in most grocery stores, typically stocked in the baking or gluten-free sections, and might also be labeled as almond meal, ground almonds, or almond powder. It can also be easily made at home.

    Coconut flour
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    Coconut flour is a soft flour made from the pulp left over after producing coconut milk. It's a popular gluten-free, protein-rich substitute for traditional wheat flours. Best of all, you can easily make your own at home.

    Coconut flour is a good option for those with nut and gluten allergies. It can be contaminated in the processing phase, so be sure to look at where your flour was produced.


    Cake flour

    Cake flour is a finely milled, delicate flour with a low protein content; it’s usually bleached. When used in cakes, it results in a super-tender texture with a fine crumb, and a good rise.

    The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8℅, while the AP flour is a little bit higher than it.

    Oat Flour

    This type of flour is made by grinding oats, so it is gluten free as long as the oats used to make the flour are free from cross-contamination. Oat flour is very high in dietary fiber and it is highly digestible as well – even more so than regular oats. It also contains protein, B-vitamins, phosphorus, and magnesium in addition to various antioxidants. The fiber and nutrients in oat flour help lower LDL (or “bad”) cholesterol levels while also stabilizing blood sugar and insulin levels.

    Because oat flour lacks gluten, it may leave your baked goods a little bit too moist so be careful how much you use. Oat flour is best for cookies and quick breads, though you can use it for other things in combination with other gluten free flours. When making yeast bread, you’ll need extra yeast to make the dough rise and other recipes need about 2 ½ teaspoons of baking powder per cup of oat flour. If you want to make your own oat flour, grind 1 ¼ cups of rolled oats to make 1 cup of oat flour.



    Self raising flour

    Self rising flour is a mixture made up of regular flour, baking powder, and salt. The leavening power of the baking powder is mixed evenly throughout the flour, so you will automatically get that nice rise out of your baked goods every time you use self rising flour; it is used to produce quick bread, pancakes etc. You can make your own by combining 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of fine salt.


    Xanthan gum

    Xanthan gum, also called xanthan, is a polysaccharide water-soluble gumused for its thickening and stabilizing properties. It is a viscosity builder, humectant and textural enhancer. It binds to more water to create a moister product, and it is gluten free.


    Sorghum Flour

    Sorghum flour is made from an ancient cereal grain that has been grown for more than 5,000 years. The grain is naturally gluten-free and considered the fifth most important cereal grain in the world.

    It has a light color and texture, as well as a mild, sweet flavor. Considered a heavy or dense flour, it’s often mixed with other gluten-free flours or used in recipes requiring small amounts of flour.

    The sorghum grain is high in fiber and protein, which can help slow sugar absorption. It also contains an abundance of the mineral iron, as well as antioxidants that help you fight inflammation



    Corn Flour

    Corn flour is a very finely ground version of cornmeal. Cornmeal is made from the whole kernel, including the bran, germ and endosperm.

    It’s commonly used as a thickener for liquids and can be used to make tortillas and breads.

    Corn flour comes in white and yellow varieties and can be combined with other gluten-free flours to make pizza crust.

    It’s high in fiber and a good source of the carotenoids lutein and zeaxanthin. These two plant compounds act as antioxidants and can benefit eye health by decreasing age-related macular degeneration and reducing the risk of cataracts.

    It’s also high in vitamin B6, thiamine, manganese, magnesium and the antioxidant selenium.

    Corn is from a different branch of the grass family than gluten-rich wheat. Cross-contamination is typically more likely in processed foods made with flour.

    Cassava Flour
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    Cassava is a starchy root vegetable or tuber native to South America. It’s also known as yuca.

    In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root.

    This flour is gluten-, grain- and nut-free.

    It’s most similar to white flour and can easily be used in recipes calling for all-purpose flour. It has a neutral flavor and is easily digestible. It’s also lower in calories than coconut or almond flours.

    Cassava flour consists of mostly carbohydrates. Similar to tapioca flour, it also provides resistant starch, which has a variety of digestive system benefits.

    Some research suggests that the resistant starch content in this type of flour may help lower blood sugar levels and improve insulin sensitivity. Note that processing the cassava root may decrease the levels of resistant starch present in the flour.

    Because cassava flour can be used alone in food products, it’s less likely to be contaminated. However, it’s always important to look at where the product was processed.


    Many gluten-free flours require recipe adjustments or combinations of different types of gluten-free flours to create a tasty end product. Be sure to evaluate your recipe.

    If you choose or require gluten-free flour, be sure to compare the nutrients, taste and recipe composition before making your flour choice.
     
  2. victor jess

    victor jess New Member

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