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Gluten-free diet? Try these 5 flours

The gluten-free diet may be a necessary choice for people with celiac disease or gluten sensitivity. In this case, you must exclude from your diet flours that contain this protein found in certain grains such as wheat, barley, spelt and rye.

What to do if you still want to prepare delicious and tasty dishes?

There are several options for substituting traditional flours; let's look together at the most common and easy-to-use flours for preparing naturally gluten-free meals.

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Gluten-free diet? Try these 5 flours
The gluten-free diet may be a necessary choice for people with celiac disease or gluten sensitivity. In this case, you must exclude from your diet flours that contain this protein found in certain grains such as wheat, barley, spelt and rye. What to do if you still want to prepare delicious and tasty dishes? There are several options for substituting traditional flours; let's look together at the most common and easy-to-use flours for preparing naturally gluten-free meals.
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1. Rice flour
Rice flour is a common choice in gluten-free cooking because of its mild flavor and light texture. It is readily available in specialty stores, supermarkets, and online. It is well suited for making breads, buns, cakes, and cookies.
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2. Almond flour
Almond flour is gluten-free and rich in protein and healthy fats. Its mild, sweet taste is perfect for making cakes, cookies, tarts, and pies. However, it should be used together with other flours, as its too buttery texture risks weighing down preparations.
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3. Cornmeal
Cornmeal is a cost-effective and versatile choice. It can be used in savory and sweet preparations such as breads, buns, polenta, tortillas, and cakes. Its consistency is rather thick, so it should be used in moderate doses and in combination with other flours.
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4. Quinoa flour
Quinoa flour is gluten-free and an excellent source of protein and fiber. It has a slightly nutty flavor and is well suited for making breads, buns, crepes, cookies and cakes. It is important to note that quinoa flour has a tendency to burn easily, so it is important to cook it over low to medium heat.
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5. Buckwheat flour
Contrary to what you may think, buckwheat is not a grain but a grass. Its flour is gluten-free and is rich in fiber and protein. Buckwheat flour has an intense flavor and can be used to make breads, buns, crepes, pasta, and cakes.
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Other gluten-free flours
Choosing the right flour depends on the type of preparation and one's taste preferences. There are many other gluten-free flours such as potato flour, tapioca flour, teff flour, coconut flour, and many others. Experimenting with new combinations of flours can lead to surprising and tasty results. The important thing is to inform yourself about the proper storage and use of each flour.
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