Gluten, which is found in grain products, has recently been stigmatized as extremely harmful to health. That is why more and more people are looking for an alternative to traditional wheat flour. Producers respond to this demand, and new gluten-free flours are constantly appearing on store shelves. Does it make sense to use them?
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Chestnut flour
In terms of nutritional values and calories bardzo zbliżona do mąki pszennej. Zawiera jednak więcej błonnika i mniej proteins. It has a characteristic sweetish aftertaste and is usually used mixing with other types of flour. In Poland, it is still not very popular and drugs.
Almond flour
Nadaje się przede wszystkim do słodkich wypieków oraz dań orientalnych. Ma sporą zawartość tłuszczu, w tym głównie zdrowych mono- and polyunsaturated fats.
Rice flour
Obtained from white rice, it is easy to digest. Natomiast pełnoziarnista otrzymywana z ryżu brązowego jest bogata in minerals. It is suitable not only for baking, but also for thickening soups and sauces.
Buckwheat flour
Mąka o niskiej zawartości białka, ale za to zawierająca a significant amount of B vitamins and minerals. Because of bitter aftertaste, usually combined with another type of flour. It is perfect for e.g. pancakes.
Soy flour
Unlike other types of flour, it has relatively niewielką ilość węglowodanów. Zawiera za to znaczne ilości tłuszczu and, above all, proteins. Soy protein is almost like that to the body as valuable as animal protein.
Amaranth flour
Any amaranth products are without a doubt a hit in recent years among healthy eating people. Amaranth contains a lot of protein, minerals (including calcium and magnesium) and vitamins. In addition, amaranth flour is characterized by a low index glycemic.
Where can you buy such flour?
Replaced above flour are only a part of those available on the market. There are also: sezamowa, z ciecierzycy, arachidowa, kokosowa czy mąka z tapioki. With such a variety, pastas, pancakes, cakes and breads can take on a completely new flavor. Undoubtedly, it is a good alternative for people who cannot or do not want to consume gluten. There are minuses however, include their price and availability. Usually, you have to reckon with at a cost of over PLN 10 for a small package, and the purchase is possible only in health food stores or online.
Does it make sense to replace grain flour for another?
Mało która mąka ma tak dobre zdolności wypiekowe jak wheat flour, so it is difficult to replace in this regard. Whole grain flour cereals are not inferior to others in terms of vitamin content and minerals. And elimination of gluten from the diet usually does not niesie za sobą żadnych korzyści o czym pisała dietetyk Justyna Piechocka In this article: Is gluten poisoning us? Thus various types of flour can rather be treated as a great material for culinary experiments than something that will improve health or support slimming.
Main photo: isabel * la / Foter / CC BY-SA
Photo in text: Josh Parrish / Foter / CC BY
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