Celiac Disease is a condition that damages and prevents the lining of the small intestine from absorbing important nutrients from food. The damage is due to the reaction to gluten.
Whether or not you have Celiac Disease, attempting to follow a gluten-free diet, or are just simply curious about some of the different types of flour that are out there, we did the research this is what we found!
Whole Grain
Brown Rice Flour– Made distinctly from rice starch. Naturally gluten-free. Purchase in small amounts and refrigerate because it could spoil quickly. You can also purchase flours free from gluten, preservatives, bleach, and additives from https://www.iyafoods.com/.
Buckwheat Flour– Made from a fruit seed that is related to wild rhubarb. Readily available at health food stores. Can help lower one’s risk of developing high cholesterol & can help improve blood flow.
Corn Flour– Milled down from ears of corn into white or yellow flour. Can reduce constipation. Rich in fiber which enhances fullness.
Mesquite Flour– Sweet/Nutty taste. Low on the glycemic index. High in protein and micronutrients
Millet Flour– Rich in fiber and protein. Good source of manganese, niacin, and copper. Store in an airtight container in a cool, dry place-will keeps up to a year when stored in a freezer.
Oat Flour– Made from ground oats. Must be used with other flours in baking or else baked goods won’t rise or hold together. A good source for dietary minerals. Buy in small amounts– less likely to go bad if small amounts are used at a time.
Quinoa Flour– Slightly Sweet/Nutty taste. Contains all nine amino acids. Good source of B vitamins, vitamin E, magnesium, and iron.