Contents:
- Medical Video: What Really Happens To Your Body When You Go Gluten Free
- 1. Almond flour
- 2. Sorghum flour
- 3. Arrowroot tuber flour
- 4. Corn flour
- 5. Coconut flour
- 6. Tapioca flour
Medical Video: What Really Happens To Your Body When You Go Gluten Free
People who are sensitive or allergic to gluten cannot eat wheat flour made from wheat. So do people with Celiac disease. That means, some people cannot eat food that is processed with flour. Don't worry, there are several other types of flour that are gluten free and can be enjoyed safely. What are gluten-free flour that can be used at home? This is the answer.
1. Almond flour
Almond flour is one of the flour from grains and is gluten free. Seen from its name, this almond flour is made from whole almonds, and also almonds whose skin has been removed.
One cup of almond flour is usually obtained from about 90 almond seeds. This flour is often used in baked goods and can also be bread flour to wrap gluten-free foods.
If you want to use almond flour to make baked food, don't forget to add eggs. Later the mixture can be thicker and denser when compared to wheat flour.
Almond flour is a source of vitamin E and monounsaturated fats that are good for the body.
Although almond flour includes gluten-free flour, when you buy this product you must also ensure that this flour is indeed free of gluten when produced at the factory. Read food labels more thoroughly.
2. Sorghum flour
Sorghum flour has a mild texture and tends to be sweet. The use of this flour is usually a mixture with other gluten-free flour, or used in recipes that only require a little flour.
This flour has high fiber and protein. Reporting from the Healthline page, this flour contains a lot of iron and antioxidants that help fight inflammation in the body.
Some production of sorghum flour may be contaminated with gluten during the process. Look for sorghum flour products with labels gluten free aka gluten free.
3. Arrowroot tuber flour
Flour from arrowroot tuber (Maranata arundinacea) This is mainly processed into flour. Arrowroot flour which is also called flour arrow root has many uses. Either as a mixture of making porridge, pudding, biscuits, wet and dry cakes, and also hunkwe. This flour is also often used as a mixture with almond flour, coconut flour, or tapioca flour to make bread.
In every 100 grams of arrowroot flour contains 355 calories, 0.7 grams of protein, 85.2 grams of carbohydrates, and 0.2 grams of fat.
Arrowroot flour also contains several important minerals such as:
- 8 mg of calcium
- 22 mg of phosphorus
- 1.5 mg of iron
4. Corn flour
Corn flour has a very smooth texture. Corn flour is obtained by grinding corn seeds that are clean and of good quality twice. This gluten-free flour is usually used as a thickener for liquids.
Reporting from the R & D page of the Ministry of Agriculture, corn flour products are also often used for pastries, wet cakes, bread, and the like.
This flour is also high in fiber and is a good carotenoid source. Vitamin B6, thiamine, manganese, magnesium, and selenium contained in this flour are also quite high.
5. Coconut flour
Coconut flour is made from dried coconut meat. In one tablespoon of coconut flour contains 5 grams of fiber. Coconut flour contains more fiber than wheat flour. Most of the fiber in coconut flour is a type of insoluble fiber that can help you feel full, prevent constipation, and improve colon health.
Because of its high fiber content, coconut flour does not increase blood sugar as fast as flour from wheat.
Coconut flour also contains high protein, especially when compared to wheat flour. One serving of 100 grams of coconut flour has 19 grams of protein while wheat flour contains around 10 grams.
Coconut flour is a good choice for people who have peanut and gluten allergies. This light texture of flour produces the same mixture with ordinary flour to make bread and other desserts using flour. However, indeed this flour will absorb more water than flour or almond flour.
6. Tapioca flour
Tapioca flour is flour obtained from the roots of cassava roots, or often called cassava. The properties of this flour are similar to sago flour, so that they can replace each other. This flour is often used as an adhesive in food or thickener for soup and sauce.
Apart from being able to be used by people who are sensitive to gluten, tapioca flour has other benefits, namely high resistant starch levels. This starch can help improve insulin sensitivity so that it can reduce blood sugar levels and reduce appetite.
