2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Gluten is a type of protein most commonly found in wheat, barley, rye, oats, bulgur and flour derived from them. Gluten intolerance is one of the most common problems of modern man.
When we have the so-called gluten allergy, we must choose our food very carefully, but this does not mean that we will give up delicious food. Fortunately, the market already has a wide variety of gluten-free flours, with which we can prepare various pancakes, cakes, biscuits, breads and many other pastries. Here are some of them:
- Rice flour - brown rice flour is considered particularly suitable, although according to some experts, other varieties of this crop also do not endanger people sensitive to gluten. This type of flour is a source of iron, calcium, protein and carbohydrates. It is desirable to use in combination with other flours (for example, almond flour or tapioca flour. In case you can not find it in the retail chain, you will get it by grinding rice grains with a chopper or coffee grinder;
- Almond flour - This product is extremely useful as it gives a softer structure to the pastries. It is a source of protein, fat, vitamin E, minerals. This flour can also be obtained at home by grinding almonds;
- Tapioca flour - As you can guess, this is a relatively new and exotic product for our country. Tapioca flour is appreciated by chefs because it helps to make it easier to stick the other ingredients and, accordingly, to better shape the final cake. Suitable tool is also for thickening soups and creams. Source is sodium, potassium, calcium, vitamin B 12;
- Chickpea flour - Chickpea flour is rich in protein and many other nutrients. However, as it has a slightly special taste, it is good to combine it with other types of flour such as almond and rice. When used in cakes, it is imperative to sweeten more so as not to leave an unpleasant trace of its characteristic bean note;
- Buckwheat flour - Like tapioca flour, buckwheat pollen also acts as a soldering element. It has a relatively unobtrusive taste, so you don't have to sweeten the desserts made with it. It is successfully used in the manufacture of biscuits, pasta and other pasta. It is a source of protein, fiber, fat and carbohydrates.
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