Gluten-free wheat alternative flours are suitable for people with celiac disease or people who have some sensitivity to gluten. They are safe for this type of population when it is free of cross-contamination with gluten, that is, when there are no traces of gluten due to its absorption in grinding, handling or any other part of the gluten process.
These flours can be used as substitutes for wheat flours and prepare any derived food, from desserts to savory dishes. Of course, each type of flour has its own qualities that make it better to use in one type of dish than another.
Today we are going to talk about three types of gluten-free wheat alternative flours, probably the most common, nutritious and versatile: rice flour, chestnut flour and quinoa flour.
Rice flour
It is the most popular among the gluten-free flours that exists, it is obtained from ground rice, which can be white rice or brown rice to provide more fiber to the body. It is commonly used to thicken, since it is very fine and very simple in flavor. It is also ideal for obtaining delicious batters when flouring foods. Some people mix it with cereals, nuts or dehydrated vegetables and in this way solve its simplicity. One of the most common foods prepared from rice flour is gluten-free bread.
chestnut flour
It is the flour obtained from chestnuts, which can be mixed perfectly with rice flour and still have the benefit of being gluten-free. Its sweetness makes it perfect as a flour used in desserts such as cakes and cookies. In addition, it is rich in nutrients such as B complex vitamins and minerals such as iron, zinc and phosphorus.
quinoa flour
Quinoa is considered a pseudocereal and native to South America. The high nutritional value of quinoa flour is recognized, being rich in proteins, iron, zinc and vitamins. It is a high-yield flour since with half a cup of it, you cover the quantities that are normally made with a cup of traditional flour. Its flavor is hazelnut, ideal for making crepes or omelettes. It is also ideal for making sliced bread, which does not require much kneading, since not having gluten affects the plasticity of the dough.
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