Mar 6, 2024, 04:29 PM IST
Packed full of fibre, healthy fats, and protein, almond flour is made from ground almonds. It works well in both savoury and sweet recipes, giving baked items a moist texture and nutty flavour
Made from dried coconut meat, coconut flour has a low carbohydrate content and a high fibre content. It can be used as a thickening ingredient in recipes and gives baked goods a faint coconut flavour and light texture
Made from ground quinoa seeds, quinoa flour provides important minerals, fibre, and an excellent source of protein. It may be used in many baking recipes, including as bread, pancakes, and cookies, and has a mildly nutty flavour
Made from ground brown rice, brown rice flour has a moderate flavour and can be used for a variety of purposes. Compared to white rice flour, it has more fibre and nutrients and can be used to make bread, cakes, and other baked items
Buckwheat is naturally gluten-free and unrelated to wheat, despite its name. With a rich, nutty flavour, buckwheat flour is created from ground buckwheat groats. It may be used to bread, crepes, and pancakes and is rich in protein and fibre
Made from pulverised sorghum grain, sorghum flour has a subtle sweetness to it. It may be used in a range of baked items and is rich in fibre, protein, and antioxidants
Often referred to as tapioca starch, tapioca flour is a common thickening agent devoid of gluten that is manufactured from the cassava root. It gives baked foods like bread, biscuits, and pie crusts a light, chewy texture and has a neutral flavour
Made from the arrowroot plant, arrowroot flour is a fine, powdery starch with an unflavored taste. It can also be used in baking to provide gluten-free dishes a lighter texture. It is frequently used as a thickening ingredient in soups, sauces, and gravies
This content, including advice, gives generic information only and is in no way a substitute for a qualified medical opinion