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Gluten Free Flours

Almond Flour

A versatile and nutritious choice. Almond flour offers a low-carb, nutrient-dense alternative to traditional wheat flour. It packs fiber, vitamin E, magnesium and other essential nutrients in each serving. With its subtly sweet, nutty flavor, almond flour can add richness and depth to a variety of dishes. While it's not an exact 1:1 substitute in baked goods recipes, almond flour shines when used thoughtfully. It creates wonderfully crisp crusts and textures for macarons. As a breading, it provides a delightful crunch to chicken, fish or steak. For best results, seek out recipes specifically formulated for almond flour. With its high calorie count, a little almond flour goes a long way. Use it strategically to boost nutrition and flavor. Almond flour - an intriguing option for low-carb, gluten-free and nutrient-focused cooking.

Amaranth Flour

A flour that is nutritious, versatile and offers a nutty flavor. Filled with fiber, protein and calcium, amaranth flour packs a nutritional punch. Its mild, nutty flavor blends well with other ingredients without overpowering them. This makes amaranth flour a great addition to recipes when mixed with up to 25% of other flours. Use it to add nutrition and texture to biscuits, muffins, pancakes, pastas and flatbreads. Amaranth flour also thickens soups, stews and gravies nicely. With its tendency to crumble, it may not work well in bread recipes. Overall, amaranth flour is a healthy, flavorful flour that brings texture and nutrition to a variety of baked goods and other dishes. Experiment with adding it to your usual flour blends.

Banana Flour/Green Banana Flour

This flour is a resistant starch, a type of fiber digested slowly, making it a nutritional powerhouse for your health. By stabilizing blood sugar levels, it supports glycemic control. As a prebiotic, resistant starch maintains a flourishing microbiome by feeding healthy gut bacteria. Additionally, it delivers key minerals - zinc, magnesium, phosphorous, and manganese. Raw green banana flour carries a subtle banana essence, while baking tempers its flavor to a mellow, earthy note. With versatile applications, this flour makes an easy 1:1 substitute in gluten-free baking. Beyond baked goods, it thickens sauces, stews, and gravies. Since it absorbs liquids, you may need less than typical flour quantities in some recipes. With benefits for blood sugar, digestion, and nutrition, resistant starch in green banana flour promotes whole-body wellness.

Brown Rice Flour

For those seeking a high-fiber alternative to white rice flour, look no further than nutty brown rice flour. This wholesome flour adds texture and depth to breads, cakes, sauces, and gravies. Though not a perfect cup-for-cup substitute, brown rice flour's lighter, less sticky texture can be used to replace some or all white rice flour in recipes. Packed with magnesium, selenium, vitamin B6, and phosphorus, it provides more nutrients than white rice flour. However, brown rice does contain trace amounts of arsenic, so enjoy its earthy goodness in moderation. With its pleasant grit and rustic flavor, a sprinkle of brown rice flour can transform your baked goods and thicken your sauces into something special.

Buckwheat Flour

Although commonly mistaken for a grain, buckwheat is actually the seed of a flowering plant, making it naturally gluten-free and grain free, and full of nutritional benefits. This hearty flour lends recipes a rich, earthy flavor with hints of walnut and cocoa. When blended with other flours at ratios up to 1:4, it adds a complex, nutty taste to baked goods. Beyond its bold flavor, buckwheat contains an impressive lineup of nutrients like fiber, antioxidants, iron, magnesium, folate, zinc, and manganese. Its versatility makes it ideal for quick breads, yeast breads, pancakes, muffins, crackers, and pastas. So don't be fooled by the name - buckwheat is a nutritional powerhouse that brings a unique, full-bodied flavor to gluten-free baking.

Cassava Flour

Cassava and tapioca flours, are nutritious and versatile baking ingredients. While the two flours are interchangeable, cassava flour is made from the entire cassava root, whereas tapioca flour comes only from the starchy part. This gluten-free flour can be seamlessly incorporated into a wide variety of baked goods like muffins, cookies, pancakes, cakes, and breads. Cassava flour is naturally low in fat and sugar but provides an array of vitamins and minerals like protein, fiber, folate, vitamin C, copper, thiamine, vitamin B6, potassium, magnesium, and niacin. Its mild, earthy flavor won't overpower other ingredients. For bakers seeking a high-fiber, nutrient-dense flour, cassava is an excellent choice that can elevate the nutrition profile of sweets and savories alike.

Chickpea Flour

Chickpea flour is an ingredient with many names and benefits. Also known as gram flour, garbanzo bean flour, or besan flour, it has a mildly nutty and distinct flavor that can't be replicated. While it can't be substituted 1:1 for all-purpose flour, blending it creates lighter textures in pastas, tortillas, crepes, brownies, and crackers. Chickpea flour is nutritionally superior to regular wheat flour. It is rich in protein, fiber, thiamine, folate, iron, magnesium, and copper. The abundance of antioxidants boosts immunity. Additionally, it is lower in calories and carbohydrates in comparison. In summary, chickpea flour adds great nutritional value to baked goods and other flour-based foods. Its unique, nutty taste shines through when used thoughtfully in flour blends. This legume flour works well for pastas, tortillas, crepes, brownies, and crackers.

Coconut Flour

Coconut flour is a fine, soft powder made by grinding dried coconut meat into flour. This flour is rich in dietary fiber and low in carbohydrates. It also boasts calcium, protein, and is low on the glycemic index. Whether you love or loathe the tropical essence of coconut, this flour offers versatility. While it does impart the sweet nuttiness and subtle floral notes of fresh coconut meat, the flavor is understated. For bakers seeking a hint of coconut without an overpowering profile, this flour strikes a delicate balance. However, if you prefer no coconut flavor at all, a few tweaks can minimize it even further. Simply add a touch of chocolate, spices, or other bold ingredients to beautifully blanket the coconut essence. With a light hand and the right supporting flavors, this flour can adapt to suit coconut fans and skeptics alike. Unlike regular flour, coconut flour can suck up moisture like a sponge, so you'll want to use it sparingly. A good guideline is to substitute coconut flour for only 1/4 to 1/3 of the total flour called for in a recipe. For example, if a recipe calls for 1 cup of all-purpose flour, use just 1/4 to 1/3 cup of coconut flour and fill in the rest with another gluten free flour. This coconut flour ratio helps prevent your baked goods from turning out dry and crumbly. 

Millet Flour

Discover the nutritional benefits of millet flour, a power-packed pantry staple. This gluten-free flour is rich in protein to support muscle growth and repair, as well as essential amino acids that your body needs. The complex carbohydrates and dietary fiber in millet flour provide steady energy and keep you feeling full. Not only that, millet is one of the best plant-based sources of manganese, phosphorus, and magnesium - minerals that play key roles in bone health, metabolism, and blood sugar control. This nutrient-dense flour made from millet grains adds a pleasant, hearty texture to recipes. Your muffins, breads, and other baked goods will be a little denser but packed with more nutrition thanks to the addition of millet flour. In most recipes you can use millet flour as a cup for cup substitute.

Oat Flour

Oat flour packs the wholesome goodness of oats into every bite. With a mild flavor and soft texture, it effortlessly substitutes for regular flour in recipes, adding extra fiber and protein too. 

Whip up fluffy pancakes, hearty breads, and delicious cookies with oat flour.  This flour is easy to make on your own in seconds with a blender. Simply blend whole oats into a fine powder,
et voila! You've got a gluten-free flour ready to add nutrition and texture to your baked goods. 
Though oats themselves don't contain gluten, cross-contact during processing can introduce traces of it. So if you're avoiding gluten, be sure to use purity protocol, certified gluten free oats and oat flours.

Quinoa Flour

Sorghum Flour

Teff Flour

Tigernut Flour

White Rice Flour

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