Great Gluten-Free Flours
For a grain, ITALIAN Farro (ENKIR OR EMMER) is a great source of PLANT protein. One-fourth cup (47 grams) of whole grain emmer-farro contains
SIX grams of PLANT protein …
This is similar to quinoa but higher than brown rice
& whole grain GMO “FRANKEN” wheat.
When combined with other plant-based foods like legumes, farro offers a complete protein source.Jan 28, 2017
5 Benefits of Farro,
A Healthy and Nutritious Ancient Grain – Healthline
READ LABELS… FOR PROTEIN…PROTEIN CONTENT … BEST ABOVE 4 GRAMS..
GOLDEN FARMS MILLING…
ADVERTISES …ON FRONT…”ORGANIC” SPROUTED SPELT FLOUR…
ON BACK LABEL…ONLY “ONE” GRAM OF “PLANT PROTEIN”…
EVEN LESS THAN “ALL PURPOSE-LESS” (GMO) WHEAT FLOUR…ONLY 2 GRAMS…
SPELT grain … in the “Golden Farms” product…seems to be weak…
The PLANT PROTEIN appears to be “GREATLY DILUTED”…leaving mostly startch…
THIS VERY EXPENSIVE FLOUR …
MAYBE THE MOST PROFITABLE…Non-PROTEIN IN THE WOLRD…(MOSTLY STARCH)…
CAUSING OBESITY, DIABETES, Mental Illness, Allergies & HOMELESSNESS…
THE “REAL WHOLE GRAIN “SPELT FLOUR”…
would have 4 times the Plant Protein & costs less!
** Sprouted SPELT Flour (non-GMO)…
VERY VERY LOW GLUTEN & 4 GRAMS OF Plant Protein (for creative thinking)
About “sprouted flour”.
Sprouting (cover with water & rinse SEVERAL TIMEs…
(watering the plants with the grain nutrients!)…
12 to 48 hours.
The “phytic acid”(growth lock) in the flour will be removed.
Phytic acid is what “binds to minerals”.
Whole-wheat (GMO) bread today, may say: “contains riboflavin,”
Which is vitamin B2 & contains a few other vitamins. (5)
The truth is that when “whole GMO Wheat” is consumed….
Those vitamins are “not being absorbed”
Because they’re bound to phytic acid…
Whole wheat may be a seemingly “healthy bread”…
but the minerals are locked & cannot be absorbed…
Soaking Allows the minerals & vitamins to be “absorbed & more readily digested”.
That’s why Ezekiel (However, now Ezekiel is Mostly GMO wheat)…
Please know that “GMO “Whole wheat” may create a “GMO Wheat belly”
because GMO is a “SYNTHETIC MAN MADE” GRAIN…
HARD TO DIGES & is a cause of IBS, “leaky gut”
& Celiac disease & other “INFLAMMATORY” conditions in the body.
** Oat Flour
This flour is even better than regular oats in terms of digestibility — the nutrients, including all the vitamins and minerals,
Oats are easier to digest in gluten-free oat flour. Oats also help lower cholesterol, provide fiber to keep you feeling full, increase immunity and more. (6,7,8)
** Sorghum Flour
Sorghum has a WHOPPING 22 GRAMS OF PLANT PROTEIN…. in a 1 cup (192 gram) serving of the cooked, whole grain.
A woman’s daily recommended protein intake is 46 grams and a man’s is 56 grams.
On average, that means sorghum contains 43 percent of your daily protein intake. Oct 19, 2015
Sorghum flour…. As a heavy flour, sorghum flour works best in recipes that require a small amount of flour or when used in combination with other lighter gluten-free flours.
So why use sorghum flour at all?
This flour provides “high quantities of fiber and antioxidants”…
Sorghum also helps “balance blood sugar “and “fight inflammation” & diseases.
It helps to lose weight…
Sorghum contains “tannins that are thought” to help fight obesity. (13)
** Amaranth Flour
Amaranth is a highly versatile plant.
Amaranth can be consumed as a leaf, cereal grain or grain flour.
Amaranth flour has a nutty, earthy flavor that tends to take on the flavors of other ingredients.
Amaranth has a number of benefits.
It helps fight “diabetes”, “supports bone health”
& provides the body with necessary Plant protein. (15, 16)
One cup of cooked amaranth grain has NINE GRAM OF PLANT protein,
160 milligrams of magnesium (40 percent DV) and manganese,
phosphorus and iron. (17)
Like chickpea flour…
Amaranth flour also contains a ”high level” of FOLATE …
VERY beneficial to pregnant women.
*** Buckwheat Flour Buckwheat Groats (easy to prepare soak, rinse & simmer
Buckwheat is a seed & contains “no wheat or gluten”…
Buckwheat provides many nutritional
& antioxidant benefits that it is sometimes called a SUPERFOOD.
This seed provides the body with “B vitamins” & FOLATE…
Buckwheat helps “lower cholesterol and blood pressure levels”
ALSO…fightS diseases & improve digestion (FIBER). (18, 19, 20, 21)
** Chickpea Flour
21 g Protein
Just one cup serving of chickpeas contains (in daily recommended values): 268 calories. 12.5 grams of dietary fiber. 14.5 grams of protein.Jan 25, 2015
Chickpea flour — also known as gram flour…
Garbanzo bean flour or traditionally besan — provides a number of health benefits. As a member of the “legume” family…
Chickpeas provide “high levels of fiber” to help with digestion and promote weight loss.
Chickpea flour also has what is thought to be an “ideal ratio of magnesium and calcium”…
Energizing B vitamins & potential benefits specifically for pregnant women as it contains large amounts of FOLATE.
Folate plays a role in “DNA replication”& according to a study in The Journal of Epidemiology, fortification of foods with folate has decreased the risk for neural tube defects by 26 percent. (12)
One of the most popular ways to use chickpea flour is to make socca, which is similar to a hearty pancake or thin bread (but gluten-free!).
Traditionally, it’s simply made with chickpea flour, olive oil & spices.
** Coconut Flour
Because coconut is rich in fiber and protein, it’s incredible for balancing blood sugar levels.
Per 1/4 cup, you’ll receive 12 grams of fiber,
7 grams of PLANT protein, only 3 grams of fat (120 calories)…
Those numbers “beat out any grain”
& most other sources of (non-GMO) soy plant-based proteins for that matter.
Aug 19, 2017 GMO Soy is a “synthetic grain” EMPTY…NOT BIOAVAILABLE …
Coconut flour is a great replacement to white and GMO wheat flour.
Coconut flour nutrition is high in fiber and healthy fats…
IT HELPS a lower-carb diet or hope to lose weight fast,
Coconut flour…EASILY MIXED WITH OTHER ANCIENT GRAINS FLOURS…
The health benefits are superb.
For instance, coconut flour’s high levels of healthy saturated fats are used by the body easily for energy and help support a healthy metabolism and more. (1) Coconut flour also assists in creating a healthy blood sugar level, since it carries a low glycemic load and doesn’t spike blood sugar levels. In fact, studies published in the British Journal of Nutrition show that consuming products that contain coconut flour can help lower the overall glycemic impact of the food and support stable blood sugar levels. (2)
Coconut flour also helps with healthy digestion, has a “high nutrient density” and can aid in “heart health” too. Studies show that coconut flour has the ability to help lower “bad” LDL cholesterol levels and serum triglycerides in people who have raised cholesterol levels. (3) Coconut flour has this positive effect because of its high supply of both soluble and insoluble dietary fiber plus its healthy MUFA fat content. (4)
Just like we know coconut oil has tremendous benefits, coconut flour is another great alternative you can use in baking. Some of my favorite coconut flour recipes include coconut flour cookies like my Mounds Cookies Recipe and coconut flour cakes like my Coconut Chia Protein Pancakes Recipe. I even made coconut flour waffles the other day.
** Brown Rice Flour…Protein & Amino Acids
Amounts Per Selected Serving %DV Protein 11.4 g 23% (labels 2-3 grams PLANT PROTEIN…RELATIVE LOW)
Read More http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5753/2#ixzz58kMr8aNn
Brown rice flour, another gluten-free flour. WHITE Rice flour (almost all starch) tends to be non-allergenic for a lot of people & most people digest it well. Even though the sprouted flours seem to useful…brown rice flour is Gluten-free with a little plant protein.
If possible, brown rice should always be chosen over white rice because, according to The World’s Healthiest Foods: (9)
“The complete “milling and polishing” that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.”
White Rice becomes a calorie only “empty food”..
** Almond Flour
Nutritious almonds are packed with L-arginine, magnesium, copper, manganese, calcium & potassium.
Studies published in Nutrition Reviews show almonds have a consistent “bad” LDL cholesterol-lowering effect,
Especially in individuals with high cholesterol and diabetes. (10)
Almonds are also a high-fiber food and contain certain types of healthy fats. They’re also good for baking. Almond flour is great for making cookies, cakes and other baked goods. It’s also useful in different meals or even coating for things like chicken tenders.
** Teff Flour
Teff, the world’s smallest grain, also provides a gluten-free flour alternative to white and wheat flours.
High in iron, phosphorus, B vitamins, calcium and other essential minerals, teff flour may aid circulation, improve PMS symptoms, boost the immune system, support cardiovascular and bone health and more. (22)
Like with sorghum flour, it might be best to use teff flour in combination with other gluten-free flours because alone it can potentially make baked goods dry and coarse.
Teff is often compared to millet, so substituting teff in a recipe that calls for millet may help prevent any major difference in the recipe.
Basic Gluten-Free Flour
You can also just buy general gluten-free flours.
Some “Gluten-free” flours use garbanzo bean flour,
Also known as chickpea flour, along with sorghum flour…
Others use “rice, tapioca & potato” flours
(high starch mostly-energy fat storage).
General gluten-free flours actually have a great texture and work as an GMO all-purpose baking flour. Typically, one cup of white flour or one cup of GMO wheat flour is equivalent to one cup of most all-purpose gluten-free flours. You can find these in almost any local grocery store.
Although these flours are incredibly convenient,
they generally “do not offer as many health benefits” as the other gluten-free flour …
One reason for this is that some of the flours are created with rice flours.
White rice is a “refined and processed” carb… Seen as “simple sugar” to the body…
Refined carbohydrates have been “stripped of their nutrients”
& enter the bloodstream like sugar.
This prompts the release of insulin, which then converts sugar into stored fat rather than energy, causing the brain and body to miss out on fuel. Rice has also been linked to a number of health problems and may also be a source of arsenic poisoning.
Another reason that “general gluten-free” flour IS NOT THE BEST OPTION is that it contains “potato starch”.
While potatoes do contain minerals and nutrients that make beneficial (HIGH STARCH)… they are also a “nightshade” vegetable.
“Nightshade vegetables” are healthy for most,
but some PEOPLE HAVE allergic reactions…
Similar to GMO wheat or Heat altered-“pasteurized” dairy …
& cause “immune reactions”…
Alkaloids such as solanine, tomatine, capsaicin and nicotine contribute to this.
When trying to avoid the negative effects of gluten, you wouldn’t want to experience these same symptoms from nightshade vegetables. With this type of gluten-free flour, make sure to start by consuming small amounts and evaluate how you feel afterward.
Gluten-free is (due to GMO Wheat, Soy & Corn) may become the “NEW STANDARD”.
Plus, THEY REAP MAJOR HEALTH BENEFITS!!
WHOLE WHEAT IS High in PLANT protein, BUT GMO… (“SYNTHETIC” GRAIN) …NOT BIOAVAILABLE & CAUSES IBS, Celiac disease, Etc…