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Writer's pictureGluten Not Included

Alternatives to gluten for celiac disease

Updated: Jun 14, 2022

In Gluten not Included we have a variety of sweets, cookies and cakes for you to take care of your health with Gluten free ingredients.



A gluten-free diet is currently the best treatment for people suffering from allergy or intolerance.


It is increasingly common to find in supermarkets and stores, specific products for people with allergy or intolerance to gluten. But when we want to prepare something at home, the question arises of what to use as alternatives to gluten. That is why today we will share with you healthy alternatives to introduce in your diet that do not contain this protein.


Types of flour alternatives to gluten


Wheat flour is the most used in baking and is composed of protein and starch, so when looking for substitutes, it is better to combine whole wheat flours with starches that make the preparations work better.


1. Rice flour


It is the most used to replace wheat flour because it is neutral in taste. Rich in starch, rice flour is used to thicken sauces and to make béchamel sauce. It is also used for breading foods, giving them a crunchy texture. It goes very well with egg and milk-based preparations such as custards and other dessert creams.


2. Buckwheat flour


It is gray in color and a source of fiber and protein. It is indispensable for the preparation of Breton cakes or gluten-free pancakes. It adapts to many preparations, both savory and sweet. It is recommended to mix it with other flours because its taste tends to dominate the dish.


3. Corn flour


Widely used in pastry, its flavor is neutral and it is slightly sweetened. It is fine and yellow in color, giving a golden color to pastry.


4. Quinoa flour


It has a very strong, slightly hazelnut flavor. That is why it is preferably used in mixture with other flours. It is necessary to be careful in the dosage: half an amount of quinoa flour is equivalent to one of classic flour.


5. Green lentil flour


Very rich in iron and fiber, it has very little cellulose content which makes it much more digestible than any other. Its light taste brings a sweet and pleasant touch of nuts. Very useful for making white sauces and is the ideal supplement to other gluten-free flours for making cakes and cookies.


Being Gluten intolerant is not an easy task, however with the right alternatives you can achieve an adequate diet and improve your quality of life.


In Gluten Not Included we offer you a rich variety of desserts and cookies so you can enjoy the sweet side of life and take care of your health.


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