Aug 27 2008
Gluten-Free Flour
In my ongoing obsession with trying to get gluten-free, I recently came across alternative flour sources via Natural Health Magazine, and I thought I would pass along some alternatives the magazine suggested.
Almond Flour: high in vitamin E and magnesium
Coconut Flour: high in protein and fiber
Chickpea Flour: rich in protein and iron
Hazelnut Flour: high in fiber and iron
Corn Flour: high in fiber, especially stone ground corn flour
Rice Flour: brown is higher in fiber, protein, vitamins and minerals than white rice flour
While gluten helps give breads and pizza crusts their doughy texture, and because it’s hard to get by without it, try substituting an alternative flour for part of the wheat flour your recipe calls for (one part alternative to three parts whole wheat) for best results.
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I wish that I could get some good gluten-free bread recommendations. The one that I dared to try was too sweet; I think that it had tapioca in it. It might have been good for breakfast with jam. I’d like to find something a little more fibrous. Maybe that’s not possible. I don’t know.