Ever wondered what type of flour can be used in gluten-free baking? We give you the full breakdown here.
Oats are brilliant in regulating blood sugar levels and are beneficial for lowering cholesterol. Make sure you opt for gluten-free oats, and they are prone to cross-contamination in the harvesting process.
Chickpea flour is perfect for savory recipes. It's high in protein, magnesium, and potassium. You can also use it in recipes calling for breadcrumbs.
This pseudocereal has a nutty taste and is perfect for pie crusts. Full of manganese, phosphorus, selenium, and protein, it's a treat for your health.
Teff is the smallest grain in the world. It also contains the highest amount of calcium among other grains. Harvesting may cause cross-contamination so look out for gluten-free label. You can also find pasta made from teff. Yum
This delicious pseudo-grain is perfect for pancakes, crepes, and bread-making. It's full of health benefits due to its content of protein and fiber.
This flour, made from a tropical plant is usually mixed with other gluten-free flours and used in desserts. It's rich in iron, B vitamins, potassium and can support your immune system as well.
Useful for thickening and coating tofu, brown rice flour is high in protein, fiber, and a compound called lignan, which is believed to be beneficial for the heart.
Cornmeal works perfectly well in savory recipes. It contains high levels of antioxidants, carotenoid, selenium, and Vitamin B. What's not to love?
Made from the cassava root, tapioca is a great ingredient used to thicken the flour. Its starch is believed to lower blood sugar levels.
Despite its name, tiger nut is actually a root with a rather sweet taste, great for sweet recipes. It's super high in fiber, vitamins C and E as well as iron and potassium.