FLOUR POWER
The supermarket shelves are filled with different flours, so why not try something new?
Many wheat and non-wheat flours have become popular thanks to recent health trends, and are an easy way to add new flavours to your dishes:
COCONUT FLOUR. Made from milled coconut flesh, it has a similar texture to regular wheat flour, making it an easy substitute for baking. As well as being gluten-free, coconut flour is also low in carbs. It adds a slight coconut flavour to sweet and savoury cooking. As this is a non-wheat flour, for best results replace half the regular flour with coconut flour in recipes.
BUCKWHEAT FLOUR. Part of the non-wheat flour family, buckwheat flour is gluten-free and a good source of fibre. Its dark hue varies, and comes from how much of the dark hull is left on the buckwheat before it’s milled. As a general rule, the darker the flour, the higher the fibre content. With a nutty and slightly grassy flavour, buckwheat flour is best used in crêpe batters, pasta, and to colour and flavour bread.
CHICKPEA FLOUR. A staple in Indian cuisine, this is also known as besan flour. Made from milled dried chickpeas, it’s known for its yellow hue and fine, dusty texture. Another wheatfree option, chickpea flour is often used as a thickening agent. It is great to use to bind egg- and gluten-free burgers or meatballs, as it easily absorbs liquid. Chickpea flour is also used in the Italian farinata – a crisp flatbread.
KAMUT FLOUR. Also known as khorasan flour, this flour is made from milled khorasan wheat. This ancient grain, originally from Egypt, is easily digestible. The flour has a sweet, nutty and buttery flavour – making it ideal for baking. It can be substituted in the same amounts as white wheat flour.
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This list is really only the start of the flour options available. From almond to sorghum to amaranth, find out more about gluten-free flours and how to use them in your cooking. mindfood.com/gluten-free-flours