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Properties & Benefits of the Different Gluten Free Flours

Properties & Benefits of the Different Gluten Free Flours
 

SORGHUM FLOUR:

this flour has a neutral taste; it is light and delicate and can be used for any recipe. The sorghum flour is easy to digest and contains important vitamins, mineral salts as well as many other nutritional properties. The sorghum is a cereal, which originates from Africa but today is mainly produced in the USA.

 

RICE FLOUR: is one of the most used gluten free flours because it has excellent nutritional values and it is versatile enough to be used for any gluten free recipe; it can be found in pizza, pasta, any kind of bread and cake.

CHICKPEA FLOUR: is incredibly nutritious, it contains a considerable quantity of folic acid, magnesium, zinc, selenium and vitamins of the B group. Chickpea flour can help to stabilize the sugar levels in the blood, prevent cardiac diseases and reduce inflammations which benefits the intestine. Chickpea flour is perfect for both sweet and salty recipes.
 

CORN FLOUR: a flour that gives crumbliness to doughs. If mixed with other gluten free flours, it is perfect for the preparation of pizzas, breads and cakes.

MANIOC FLOUR or TAPIOCA: is an incredibly easy to digest flour. With its caloric power, tapioca is a starch obtained from manioc tubers, a tropical plant and a traditional food of the South American and Equatorial African Natives. This flour has several properties and uses. For example, it can be used to make milk more digestible for children, or to aide several digestive system problems.

TEFF  FLOUR:the teff  flour is  obtained from  the tiny  grains  of a  cereal  growing  in  Ethiopia  and  Eritrea,  where it is a very precious ingredient in the local culinary tradition. It is rich in vitamins as well as fibers and calcium and it is perfect for biscuits, tarts and quiches, but also for crepes and waffles.

QUINOA FLOUR: from the nutritional point of view, quinoa is a superfood; it has a remarkably high protein content, much higher than rice and millet. Quinoa also contains low glycemic carbohydrates, fats and mineral salts such as potassium, phosphor, magnesium, manganese calcium, selenium, iron, zinc and copper. It is rich in vitamins B2, C and E.
Quinoa can protect the circulatory system.

 

LENTIL FLOUR: lentil flour is rich in proteins; therefore, it can enhance any cereal-based dough with vegetable proteins but also with iron and other mineral salts such as zinc, phosphor, calcium and potassium. Lentil flour is also a great source of vitamins of the B group. It contains antioxidants useful to prevent cardiovascular and degenerative diseases.

ALMOND FLOUR: slightly sweet, the almond flour is incredibly nutritious; in fact, it is full of vitamin E, monounsaturated fat and fibers while having a low content of carbohydrates compared to other flours. Almond flours are particularly useful for soft and aromatic sweets with a low glycemic index.

COCONUT FLOUR: is rich in fibers and helps to maintain the glycemic levels constant in the blood. It is perfect for baking biscuits and cakes thanks to its slight coconut flavor.

LUPIN FLOUR: lupin flour represents a great source of vegetal proteins. It contains mineral salts such as iron and potassium and it is rich in vitamins of the B group particularly the B1 vitamin. Lupins are abundant in proteins, therefore using lupin flour in food can enrich the ones already present in our ordinary nutrition. From a wellness point of view, lupins can help to reduce cholesterol, prevent hypertension and diabetes.

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