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Today I want to share with you how to go gluten-free and the right kinds of cooking flours to consume. Most people today use white or wheat flour and don’t know about the multiple side effects they cause.
There are all-natural, great-tasting flours that you can substitute with. Bob’s Red Mill Company and sprouted flours are both great alternatives you can use. Coconut flour is high in fiber, healthy fats, helps you lose weight, boosts your metabolism, and is another great replacement flour to consume. A general, gluten-free, Bob’s Red Mill flour is a great substitute because it’s made with chickpea from garbanzo bean flour, sorghum flour, and potato starch. This flour has good texture and one cup of this flour is equal to one cup of regular white flour. Gluten-free, sprouted yellow corn flower is another great flour to use with cooking because the flour is soaked, which kills off phytic acid, allowing you to absorb vitamins and minerals more easily. This flour is also good for cooking cornbread. Organic spelt flour is a flour I would recommend because it is sprouted and easy to cook with. Additionally, gluten-free sprouted oat flour is great for chocolate chip raisin oatmeal cookies, which tasted amazing, but it’s also easy to digest. Brown rice flour from Bob’s Red Mill Company is a healthy substitute, which is non-allergenic for a lot of people and can be digested well. Lastly, finely ground almond meal flour is a great flour to use when cooking because almonds are loaded with fiber L-arginine, healthy fats, and can be used for a lot of different kinds of recipes. These seven natural, gluten-free substitute flours are great to replace with and you won’t deal with the side effects of white and wheat flours! You can find these flours at most grocery stores or on Amazon. For more on how to enjoy a gluten-sensitive diet, check out this article:
