Advertisements

Baking Tip for Wheat Flour Alternatives

Photograph of 4 gluten sources. Top: High-glut...
Photograph of 4 gluten sources. Top: High-gluten wheat flour. Right: European spelt. Bottom: Barley. Left: Rolled rye flakes. (Photo credit: Wikipedia)

Wheat (which contains gluten) is an acidic food that is over consumed in today’s Western diet. Below are a few alternatives to decrease your intake of gluten in order to avoid certain digestive upsets and illness in your future.

Flour Comments Nutritional Qualities Flour equivalent to 1 cup white/ whole wheat flour
*Amaranth flour
  • strong, distinctive flavour
  • best combined w/ other flours that contain gluten or have more cohesion (arrowroot, tapioca, bean)
  • add to baked goods, pancakes/waffle recipes
gluten-free 1 cup
* Brown rice flour
  • yields a sweeter, smoother bread
gluten-free use w/ other flours, use 20% of brown rice flour in recipe
Buckwheat flour
  • makes a dark, heavy bread
  • use w/ rice flour
the kernels contain an outer hull which is high in the essential amino acid, lysine; the darker and more nutritious Flour equivalent to 1 cup white/ whole wheat flour
Kamut flour
  • light texture
  • rich, buttery flavour
  • use in baking
excellent substitute for wheat sensitive people 1 cup

*=100% gluten free

Jen Miller in a post about buckwheat – https://www.jenreviews.com/buckwheat/ a 7,000 word guide on 14 health benefits of buckwheat according to science, and includes 8 delicious buckwheat recipes. Have a read.
Advertisements

Leave a reply:

Your email address will not be published.

Site Footer

Sliding Sidebar

Subscribe for updates

Enter your email address to subscribe to receive notifications of new content by email.

Join 5,882 other subscribers

Advertisements