Navigating the kitchen with Celiac’s Disease can be quite a challenge, especially to those without experience. What type of flour is best for bread substitutions? Which has the best nutritional value? To make it all easier to digest, we broke down seven flour alternatives for those avoiding gluten.
Here’s a closer look at carbohydrates by type:
- Chickpea: 18g – can be substituted for up to half the amount of all-purpose flour in a recipe.
- Quinoa: 18g – can completely replace wheat flour in cakes and cookies.
- Almond: 6g – good for pastry crusts, cookies, and quick breads.
- Rice: 32g – best for sponge cakes, noodles, fritters, and tempura batters.
- Amaranth: 20g – best when combined with wet ingredients to make quick breads, bars, and brownies.
- Corn: 22g – can be used for breading and in combination with other flours in baked goods.
- Tapioca: 26g – improves the texture of baked goods, is an ideal thickening agent, and can be used to replace corn starch.
*Remember: Avoiding gluten is only necessary for those with dietary restrictions!*
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