Because there are many people who suffer from all sorts of diseases that are more complicated or more serious, or people who want a lifestyle change or who closely monitor their caloric and macronutritional intake, there are options to replace wheat flour. and its gluten derivatives, and you will find out about them in this article.
Flour is an indispensable ingredient in hundreds of recipes, ranging from classic bread to dessert, sauces or pasta. As most products of this type are made from or derived from wheat, it can be difficult to find "ready-made" options on the market that do not include gluten. Currently, more and more companies are trying to bring alternative options to the market for groups of people suffering from gluten intolerance or sensitivity, and among them are flours that will often replace the wheat option in recipes. Here are the most important gluten-free options and in which recipes you will use them.
It is, perhaps, the best known alternative to wheat, having a similar appearance, being white and soft. It is made by grinding blanched almond beans, which have been previously peeled, adding protein and fiber to the dough and food. It is characterized by a light nutty taste, being a flour suitable for cakes, muffins, crusts, American pancakes and tart toppings.
It can replace wheat flour in a proportion of 1 to 1, being recommended to add an egg to the normal recipe, because the dough will be thicker and denser.
Buckwheat is a pseudocereal, a group of grains that is used in the same way as wheat, but which are not part of the grass kingdom, so it does not contain gluten. The resulting flour will have a rich flavor, being, however, preferable to mix with other gluten-free items in the compositions because it is more crumbly.
It is used in mixtures for bread, waffles, pancakes, cakes and muffins, the indications of the producers being to be found in proportion of 50% in flour mixes, for an airy texture and a full taste.
It is the result of drying and grinding coconut pulp, the result being dense and rich in fiber and protein. Because it absorbs water, you need to add at least 50 ml more water or milk to the recipe when cooking.
It is a suitable choice for paleo diets, which is why it is often associated with eggs, so it will not be the ideal addition to a vegan diet. Cooking is good for doughs that do not require growth, such as pancakes, waffles, biscuits and crusts.
It is characterized by a slightly sweet taste and is rich in magnesium. Fortunately, it easily absorbs the taste of the ingredients with which it is associated or mixed and is not an allergenic point, because it has no gluten and is not the result of grinding a nut.
It gives the cooked dough a slightly crumbly texture, being recommended for crusts, cakes, cakes, muffins and bread, it is recommended to be in a mix of different gluten-free flours, in proportion of 25%.
It can also be made at home, by grinding oatmeal, but also purchased commercially. Because it is high in fiber, it will help balance blood glucose levels. In this case, it is important to certify "gluten-free", because oats can be harvested and ground in the same facilities as gluten-containing products.
It is used in flour or stand-alone mixes, doing very well in the preparation of crusts, biscuits, muffins, breakfast cereal mixes and bread.
Rice grain is obviously the raw material for such flours, which are the basis of gluten-free foods. Rice flour has a role in thickening soups and sauces or in stews, but it is also used in baking and baking (muffins, biscuits, cakes, countertops).
The specific taste of the grains gives this flour the chance to develop into doughs for tasty foods, such as pizza, Wellington or other similar crusts. The replacement ratio with wheat flour is 1 to 1, so it will not be necessary to mix it with other gluten-free products in order to produce a dough that is sufficiently elastic and with the right texture.
Those who have used it suggest that it has the closest texture to gluten-free flour, the taste being similar. In the case of pancakes of any kind, it reacts exactly like wheat flour. It can also be used in dough for muffins, biscuits or bread, for example.
It does not lack the subtle hazelnut flavor and is rich in omega 3 acids, beneficial to the body. It has special requirements, being necessary to keep it cold to maintain its nutritional value and validity.
It is used in fluffy cakes, cake tops or bread.
This gluten-free flour can have a slightly bitter taste, unlike the delicious aroma and hazelnuts of the seed. At the nutritional level it is rich in protein, and has a texture that gives density to the dough, which is why it is suitable for biscuits and cooked products (vegetable tarts, cheeses, meat, etc.).
Also known as cassava flour, this substance is part of the starch category, used in combination with other gluten-free items, offering a fluffy and airy texture, but also lighter, to the dough. In addition to the dough, it can also be used to thicken soups, sauces and fillings.
Pumpkin seed flour
It is high in fat and is made from raw pumpkin seeds, which are well ground. It has a dark color and is found in pastry and bakery recipes.
Faina de naut
It replaces soy flour very well, and can be used to thicken sauces and soups or stews, in the preparation of cakes or vegetable meatballs, and can be added to bread, to obtain a richer flavor.
Not absent from the Romanian diet, it is also helped by the fact that it does not contain gluten, existing in fine or hard granulation, being suitable for polenta, tortilla, muffins or crusts.