Cooking With Gluten Free Flours

Going ‘gluten free’ can seem quite daunting at first. However, there are many delicious and exciting ways of cooking without gluten. ‘Gluten free’ living isn’t just for those with allergies or intolerances. It may also provide a vast range of health benefits to improve digestion, energy, blood sugar fluctuations, and aid weight loss.


ALMOND MEAL
Benefits include low carbohydrate, low sugar, source of fibre, high protein, paleo friendly with calcium, magnesium, folic acid, B vitamins, vitamin E, choline, potassium and zinc
Replace wheat flour in recipes for: cakes, muffins, biscuits etc. Also great for healthy gluten free bliss balls

CASHEW MEAL
Benefits include calcium, magnesium, iron, zinc, folic acid, potassium. It contains monounsaturated, polyunsaturated and saturated fat
Use it in cakes, muffins, biscuits etc.

COCONUT FLOUR
Benefits include high protein, low sugar, low carbohydrate, high fibre, paleo friendly and sweet tasting coconut flavour. It contains saturated fat.
Add to cakes, muffins, pancakes, biscuits, desserts etc. Be careful – it is quite crumbly. You need to use a binder such as eggs, or an egg substitute to account for this. Can also be combined with almond meal, or buckwheat flour.

BUCKWHEAT FLOUR
Benefits include low GI, high fibre, B vitamins, manganese, copper, magnesium, potassium and phosphorous.
Perfect for kids muffins, cookies, pancakes, and desserts.

QUINOA FLOUR
Benefits include low GI, high protein, high fibre, B vitamins and a source of Iron, calcium, lysine, betaine, magnesium, phosphorous, omega 3 and 6 fats.
Great for high protein muffins, breads, and cake mixes.

Note: If intolerant, always check labels for ‘gluten free’ certification. Even if there are no other ingredients listed, there may be traces of gluten containing ingredients from products produced in the same facility.

Source: healthylife