Different Kinds Of Gluten Free Flours:
Different Kinds Of Gluten Free Flours:
1. Brown Rice Flour
2. White Rice Flour
3. Sweet Rice Flour
4. Almond Flour-high in protein and a small amount can be included in gluten free flour mixes. They can also be used in place of dried milk powder in some recipes if you are also on a dairy-free diet. Almond flour has been used since medieval times as a thickener.
5. Amaranth Flour-is the ground seed of the Amaranth plant. A strong tasting flour it is normally used in combination with other gluten free flours.
6. Arrowroot- an all purpose GF flour that can be used in baking and for thickening. Mild flavored and low in calories is easily digested.
7. Buckwheat- despite the name it is GF. The plant is related to rhubarb. The ground seed produce a grey/brown flour which is nutritious, being a source of easily digested protein. It is high in fiber and is also said to reduce cholesterol and lower blood pressure. It is used in pancakes, bread, normally mixes with other flours as it has a strong flavour.
8.Corn Flour- (Cornstarch) is a light, white powder often used in GF mixes. It can be used by itself as an excellent thickner for sauces.
9. Cornmeal- is a yellow flour, also known as Masa Harina (Masa) and is often used for making tortillas. Although allowed on a GF diet.
10. Gram Flour (besan, Garbanzo) - is made from chick peas. A golden yellow colored flour it is best used in savoury dishes. It is widely used in Indian cooking for things like pakoras and bajjis, however it can be used to make wonderful, slightly nutty pastry. DO NOT get it confused with Graham flour which is NOT gf.
11. Potato Starch Flour- used in bought mixes. It is very rarely used by itself but helps to produce the lightness and softness in a mix. It keeps well and can be bought in quantity.
12. Quinoa- is a cereal grain from Peru which used to be the staple diet of the Incas. It is high in fat and is used in a GF flour mix to add moisture to baked goods. It has a pleasent, nutty taste. Good source of vegetable protein.
13. Soy (soya flour)- made from the ground, roasted soy beans. It is high in protein and fat and has a nutty flavor. Full fat soy flour has a short shelf life and is best kept in the refrigerator or in the freezer. Defatted soy flour can be kept in the pantry. Baked goods using soy flour may brown more quickly so it is best to lower the oven temperature slightly.\
14. Tapioca Starch- commonly found in commercial GF flour mixes. Made from the root of the Cassava plant, tapioca flour serves to lighten baked items and helps impart a good texture and a "chewiness". It has no pronounced flavour.
15. Teff Grains- tiny and the whole seed is ground into flour. including the germ and husk. It contains the highest calcium, zinc, potassium, and iron content of any cereal. Teff flour is high in dietary fiber and an excellent source of essential amino acids. A versatile flour that can be used to make breads, pasta, pancakes and muffins.
1. Brown Rice Flour
2. White Rice Flour
3. Sweet Rice Flour
4. Almond Flour-high in protein and a small amount can be included in gluten free flour mixes. They can also be used in place of dried milk powder in some recipes if you are also on a dairy-free diet. Almond flour has been used since medieval times as a thickener.
5. Amaranth Flour-is the ground seed of the Amaranth plant. A strong tasting flour it is normally used in combination with other gluten free flours.
6. Arrowroot- an all purpose GF flour that can be used in baking and for thickening. Mild flavored and low in calories is easily digested.
7. Buckwheat- despite the name it is GF. The plant is related to rhubarb. The ground seed produce a grey/brown flour which is nutritious, being a source of easily digested protein. It is high in fiber and is also said to reduce cholesterol and lower blood pressure. It is used in pancakes, bread, normally mixes with other flours as it has a strong flavour.
8.Corn Flour- (Cornstarch) is a light, white powder often used in GF mixes. It can be used by itself as an excellent thickner for sauces.
9. Cornmeal- is a yellow flour, also known as Masa Harina (Masa) and is often used for making tortillas. Although allowed on a GF diet.
10. Gram Flour (besan, Garbanzo) - is made from chick peas. A golden yellow colored flour it is best used in savoury dishes. It is widely used in Indian cooking for things like pakoras and bajjis, however it can be used to make wonderful, slightly nutty pastry. DO NOT get it confused with Graham flour which is NOT gf.
11. Potato Starch Flour- used in bought mixes. It is very rarely used by itself but helps to produce the lightness and softness in a mix. It keeps well and can be bought in quantity.
12. Quinoa- is a cereal grain from Peru which used to be the staple diet of the Incas. It is high in fat and is used in a GF flour mix to add moisture to baked goods. It has a pleasent, nutty taste. Good source of vegetable protein.
13. Soy (soya flour)- made from the ground, roasted soy beans. It is high in protein and fat and has a nutty flavor. Full fat soy flour has a short shelf life and is best kept in the refrigerator or in the freezer. Defatted soy flour can be kept in the pantry. Baked goods using soy flour may brown more quickly so it is best to lower the oven temperature slightly.\
14. Tapioca Starch- commonly found in commercial GF flour mixes. Made from the root of the Cassava plant, tapioca flour serves to lighten baked items and helps impart a good texture and a "chewiness". It has no pronounced flavour.
15. Teff Grains- tiny and the whole seed is ground into flour. including the germ and husk. It contains the highest calcium, zinc, potassium, and iron content of any cereal. Teff flour is high in dietary fiber and an excellent source of essential amino acids. A versatile flour that can be used to make breads, pasta, pancakes and muffins.
16.Potato Flour-potato flour is slighty to very golden yellow. Smell it, it will have a distinct POTATO smell(like instant granules) and will be very slightly grainy in texture. It is used to add moisture and body to baked goods -- it is a strong flavor andextremely hydroscopic (absorbs water) when baked, so a little goes a LONG way (usually you use only a tsp per loaf of bread). Has long shelf life.
17.Sorghum Flour-is another nutritious grain. It is mild and sweet and very finely ground. It is used to add body and moisture to baked goods.
