Gluten is a very common part of most baking and flour-based foods. But this is nothing less than a curse for people who are gluten intolerant or are just looking to avoid gluten to watch their weight. You can find gluten in bread, noodles, and even soups. Some people add gluten to soup to make it thicker.
Most of these products are made from wheat-based flour. And for people who want to avoid gluten for whatever reason, there is good news. There are several healthy alternatives to gluten that you can use instead!
1. Almond Flour
It is made from ground almonds with the skin removed. It is one of the most common gluten-free flour alternatives in the market. It is used in the same amount as regular flour is in baked and other dishes. It gives a unique nutty taste and is an excellent grain-free alternative to breadcrumbs. It is a good source of vitamin E and monounsaturated fat.
2. Buckwheat Flour
While seeing wheat in its name can be misleading, it is not a grain and is gluten-free. Buckwheat has a rich and earthy flavor and is fantastic for baking. It is crumbly because there is no gluten. The world-famous soba noodles are made of buckwheat flour. Buckwheat flour also has a lot of health benefits. Buckwheat flour is used with wheat flour sometimes to bind the food better.
3. Oat Flour
Oats are a common breakfast choice for people keeping track of their calories and athletes. Oat flour is made by grinding whole oats, giving you a chewy and crumbly type of flour. Baking with oat flour can result in moister results compared to wheat flour. You can adjust the ingredients to make fluffier goods. Oats have tremendous health benefits, and that is why they are preferred so much by health-conscious people.
4. Corn Flour
If you have ever had cornmeal, this is just a very thinly ground version of it. It is a popular ingredient in thickening the consistency of soup. People also use corn flour with other gluten-free flours to make pizza crust. Corn flour has outstanding anti-oxidant qualities and is excellent for gluten-intolerant people too.
While the flours shared may not have the exact taste or texture of wheat, most of them come close. Try out the options and tell us how you felt about them in the comments below! We are sure that you will find a substitute that is just as good if not better!
This entry was posted in Life Tips by Leah Weinstock