Gluten-free nut flour improves heart, liver and kidney function. It boosts immunity and recovers strength after physical activity. The flour does not contain cholesterol.

Rice flour is a source of useful vitamins (B1, B2, PP), amino acids, macro- and microelements.

Buckwheat flour is rich in proteins, which contain 8 essential amino acids. The flour contains zinc, phosphorus and potassium, antioxidants.

Gluten-free chickpea flour is a source of potassium, calcium, and protein. Flour contains a lot of fibers that are necessary for the proper functioning of the gastrointestinal tract. Chickpea flour in the diet normalizes digestion and boosts immunity.

Gluten-free corn flour is suitable for people suffering from diabetes mellitus, metabolic disorders, and gastrointestinal diseases. Gluten-free corn flour is rich in carbohydrates, so it stabilizes blood sugar levels. These carbohydrates are also a source of energy for nerve cells. Corn flour is often prescribed for people with diseases of the central nervous system.

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To make a high-protein mix, the following composition is recommended: 1.25 cups of high-protein flour, 1 cup of neutral flour (sorghum, rice), and 1 cup of lightweight flour (starch).

What proportion should be followed when creating a standard gluten-free flour mixture?

The generally recognized rule is this: the ratio of flour to starch should be 2:1. That is, in the most primitive case, for every cup of flour (e.g., the same rice flour) you should take half a cup of starch (tapioca or a mixture with potato, corn or arrowroot, see table below). Excess starch in the mixture is undesirable both for technological reasons and because of the detrimental nutritional properties of the final product.

What are the criteria for substituting an ingredient in a gluten-free flour mixture?

• Firstly, you need to determine what type of flour you need to replace;
• Secondly, it is recommended to make the substitution by weight rather than by volume (measuring cups or glasses). A comparative table of the weights of the flour components can be found in the second table below. It is worth bearing in mind, however, that flour from different manufacturers, but of the same type, often has significant differences in density;
• Thirdly, the substitution of one type of starch for another is less obvious in baking. It is recommended to use a ratio of 1:1.

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Rice flour

Answering the question of whether wheat flour can be replaced with rice flour, the answer is “unequivocally, yes!”. Moreover, it is the most popular alternative. All because rice flour is neutral in flavor and stores perfectly.

When preparing dough, rice flour is better mixed with any other flour. This will help to avoid increased dryness of the finished product, thereby improving the flavor.

Buckwheat flour

Buckwheat flour has a rather unusual flavor. To soften it, you can mix it with other, more neutral in flavor, varieties of flour.

It is suitable for waffles, pancakes, noodles, as well as bread. At the same time, it is low in calories and is suitable for the diet of thin people.

Corn flour

Corn flour is also one of the popular alternatives to wheat flour. In many countries it is used for cooking various dishes because of its flavor, not because of the need to replace wheat flour. Because of this, you can find interesting recipes from around the world online.

It is suitable for bread making, tortillas, chips. It can also be added to soups, sauces or boil porridge.

Oat flour

Scientists still argue about including oatmeal and oat flour in the diet. All because of the risk of cross contamination.

Many people exclude it completely from the diet, which is not worth doing. It has a good effect on the GI tract, while healing the mucosa, which suffers from celiac disease.

It is better to choose oat flour labeled “gluten-free”, so the risk of ingestion of hidden gluten is reduced to zero.

Oat flour makes excellent puffy baked goods, so it is most often used for baked goods. It can also be used to make cookies, sweet bread with dried fruits and nuts, homemade noodles, dumplings.

Potato flour

Potato flour is a truly universal product, it can be used for almost everything: baking, soups, sauces, batter.

To prepare baked goods, it should be mixed with other flours in a 1:1 ratio. If this is not done, baked goods will turn out too dense. The best for mixing is millet and rice flour.

The only disadvantage of potato flour is a high calorie content. Do not get carried away with products prepared from it, if you do not want to gain weight.

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