Gluten-free alternative flours have become increasingly popular in recent years, thanks to the growing awareness of gluten-related problems and the spread of gluten-free diets. Gluten-free alternative flours have become increasingly popular in recent years, thanks to the growing awareness of gluten-related problems and the spread of gluten-free diets. People with coeliac disease, gluten intolerance or non-coeliac gluten sensitivity should avoid gluten, a protein found in wheat, barley and rye. Fortunately, the market offers many alternative flour options, for gluten-free cooking and baking without sacrificing taste and texture.
Rice flour: Rice flour, one of the most common gluten-free flours, is ideal for baking cakes, biscuits and bread. There are variants such as white rice flour and brown rice flour, the latter with more fibre and flavour.
Maize flour: Derived from maize, this flour is often used to make tortillas, muffins and polenta. It has a sweet taste and grainy texture, making it ideal for crumb coatings and rustic baked goods.
Almond flour: Made from ground almonds, this flour is popular in baked goods such as biscuits and cakes. It is rich in protein and healthy fats, making it an excellent choice for those looking for a nutritious, tasty flour.
Coconut flour: Extracted from dried coconut pulp, this flour is highly absorbent and has a mild coconut flavour. It is commonly used in recipes for cakes and baked goods, but may require the addition of extra liquids due to its ability to absorb moisture.
Buckwheat flour: Despite its name, buckwheat is not wheat and does not contain gluten. It is an excellent flour for pancakes, bread and rustic baked goods, due to its rich, earthy flavour.
Quinoa flour: Made from ground quinoa, this flour is rich in protein and fibre. It has a slightly nutty flavour and can be used in a variety of recipes, including baked goods and savoury dishes.
Gluten-Free Oatmeal: Although oats may contain traces of gluten due to cross-contamination, there are certified gluten-free oats that can be used to create flour. Oatmeal is ideal for biscuits, pancakes and light baked goods.
Each alternative flour has its own taste and texture characteristics, so finding the right mix may involve trial and error. Nevertheless these gluten-free options allow people to enjoy a wide range of dishes and baked goods without gluten-related concerns, while still maintaining a varied and tasty diet.
