9. Brown Rice Flour
Brown rice flour is safe for people who suffer from celiac disease. It is milled from unpolished brown rice, so it has a higher nutritional value.
This flour is a wonderful source of fiber and a great source of healthy carbohydrates. It is also high in protein, iron and vitamin B. Plus, it is rich in manganese, magnesium, phosphorus, copper, calcium and potassium.
It has a nuttier flavor and is heavier than its relative, white rice flour. It can be used in baking cakes and cookies. It also works well in bread recipes. You can also use it to thicken sauces or for coating fish and other proteins.
Corn, whether consumed as corn meal or flour, is gluten-free. Both corn meal and corn flour are made from dried corn kernels.
Corn meal and corn flour are great sources of healthy carbohydrates as well as fiber. They are also rich in antioxidants like lutein and zeaxanthin that promote good health, especially for your eyes.
In terms of baking, corn flour imparts a sweet, grainy flavor to baked goods. The flour can also be made into polentas and porridges, and used as breading.
It also works well for thickening liquids and sauces.
When buying corn meal or flour, check the label thoroughly. Opt for organic varieties and avoid GMO corn.
There are several more alternatives to wheat and wheat flour including sorghum, sorghum flour, chickpea flour, soy flour, hemp flour, chia flour, potato flour, and potato startch flour.