Whether you just want the nutrient benefits of using various seed or psuedo grain flours or you are gluten &/or wheat free there are now many alternatives to chalky, dry & highly processed gluten free flours. Check out Monica Topliss GF flour blend recipe here: http://www.more2u.co.nz/recipes/monica-topliss-gf-flour-blend All the GF flours are below to purchase with some cheaper alternatives to use as well.
Almond flour or meal is great replacement for wheat flour like my Super food Brownie recipe here or make your own gluten free Macarons, Nut Tortes & limitless raw desserts & baked goods.
Also use Coconut Flour in raw pastry type bases for raw food desserts like cheese cakes & tarts(RFC & RFK Recipe Books) & also a great gluten free thickener for sauces, soups, curries & casseroles.
Amaranth flour is high in the amino acid lysine & adds sweetness & moisture to baked goods.
Consistent with the quinoa grains (seeds) that it is made from, quinoa flour contains more protein than any other flour. It also contains zinc, iron, calcium, vitamin B, phosphorus, potassium, magnesium and manganese. It has a higher fat content than most other flours. Best used mixed with other flours like Buckwheat flour or legume flours(chickpea or besan).
Click on the below gluten free products to get extra recipe ideas to use.
Contrary to the name, tiger nuts are not actually a nut, but rather a small root vegetable, used by plants to provide energy and nutrients. Our African Paleo ancestors relied heavily on this super-root for nourishment. Packed with plant-based goodness, this unique flour is loaded with dietary fibre, but what’s really stand-out is its resistant starch content – a dietary fibre recognised as an important prebiotic.
A baking essential most commonly used to leaven baked goods. Ideal for light and fluffy cakes, sponges and pancakes.
Ceres Organics Almond Meal is made from organically grown sweet whole almonds and ground in an allergen controlled facility. It’s a nutritious alternative to regular flour in many low-carb and gluten-free baking recipes. Ideal in “quick-bread” type recipes, like muffins, nut breads, and pancakes – almond meal adds moistness and a rich nutty taste to baked goods.
Gluten free, wheat free & vegetarian tapioca flour is made from the cassava plant & is slightly sweet & high in starch which is great blended with other flours to make a gluten free mix or used as a gluten free thickener in fruit fillings, puddings & desserts.
SHORT DATED Guar Gum is a white flour-like substance made from an East Indian seed. Use small amounts as a thickener, binder, and volume enhancer. Great in natural ice cream recipes & other desserts where you need a natural thickener. Instructions for use on package.
Xanthan Gum is a plant based thickening & stabilizing polysaccharide produced naturally by bacteria fermenting sugars. Great for all gluten free recipes like pastry to help with texture, elasticity & viscosity. A little goes a long way with 1/4-1/2 tsp required for most recipes.
Gluten Free potato flour is a great source of resistant starch making it a popular addition to the diets of health advocates for a LCHF diet & a beneficial food for gut bacteria that is not broken down into glucose in the body & therefore does not raise blood sugar levels. Click on photo to read how this works.
The nutrient rich NZ grown Maize flour popular in Mexican tacos & tortillas is a GF light golden flour that adds a pleasant taste to baked goods & a smooth consistency to sauces. Also can be substituted for wheat flour in making breads, confectioneries & MORE.
The mild flavour of rice flour is suitable for both sweet & savoury cooking. Blended 20% - 50% with other flours such as Quinoa, Millet, Potato & Maize it produces excellent results. A great cheaper gluten free flour to combine & also one of the best gluten free flours for thickening sauces & gravies.
Reduced as short dated - As with whole Quinoa the flour is very high in protein & essential amino acids. Try making your own Quinoa Flour pasta(recipe above)!
Millet is a good source of dietary fibre, naturally gluten free, and considered to one of the least allergenic and most digestible grains available. Used in recipes in the Dr Libby Recipe books also online here. Recipe on tab also.
Great to use in baked & raw recipes as it makes things nutty & moist. Try it instead of almond meal in the Super Food Brownie recipe online here.