Gluten-free flours are products that are richer in fiber and protein and easier to digest. Gluten-free nutrition is used in the treatment of many autoimmune diseases and celiac disease today; In addition to offering alternatives for people who aim to manage weight and prefer to eat healthy, high-nutrient foods. For this reason, people who want to eat gluten-free prefer products made from gluten-free flours.
What is Gluten?
Gluten is a type of plant protein structure found in grains such as barley, wheat, and rye. Gluten, which allows the dough to bind and increase its elasticity, can cause conditions such as bloating, indigestion, and difficulty in digestion in some individuals, so people follow the principles of gluten-free nutrition.
Celiac patients, who cannot tolerate gluten, must necessarily consume gluten-free foods. People on a gluten-free diet should avoid the gluten-containing grains listed below and prefer gluten-free foods.
Grains containing gluten; Wheat, barley, rye, bulgur, flours of all these grains and products produced in the same environment with these foods.
Gluten-free grains; Lentils, chickpeas, buckwheat, rice, corn, quinoa, sorghum.
What is Gluten-Free Flour?
Gluten-free flours are flours created by separating the gluten protein from wheat or by grinding oilseeds or grains that do not naturally contain gluten.
What are the Types of Gluten-Free Flour?
Today, there are many gluten-free flour alternatives and most of them have different contents in terms of nutritional value. Since gluten has a binding feature, sorghum powder, a type of gluten-free fiber source, can also be added to the mixtures to ensure the correct consistency and binding in gluten-free flours.
Gluten-free Flour Description Flour Name
Flours with relatively lower nutritional value produced by industrially separating gluten Wheat Flours
Gluten-free flours produced from oilseeds Almond flour, Hazelnut flour, Coconut flour
Flours produced from grains and seeds that do not naturally contain gluten Quinoa flour, Buckwheat flour, Chickpea flour, Lentil flour, Gluten-free oat flour, Sorghum flour
BUCKWHEAT FLOUR
While the importance of healthy nutrition is more clearly understood today, the desire to reach healthy and nutritionally high food is also increasing. Buckwheat flour takes its place on the shelves as a food that meets exactly this need. With its high plant protein and fiber, it creates a good alternative for people who are both gluten-free and healthy.
What is Buckwheat?
Although buckwheat seems to come from the grain family, it is actually a pseudocereal, a type of false grain/seed, from the sorrel family. It is produced from the seed of the Greçka plant. Since it does not contain gluten in its natural structure, it is preferred by many people, especially celiac patients. Since it is produced mainly in Northern countries such as Russia and Ukraine; it forms the basis of their food culture.
Is Buckwheat Flour Healthy?
Buckwheat; In addition to being frequently preferred by celiac patients, it is also a food frequently preferred by individuals with gluten sensitivity or allergies due to IgE.
It is frequently consumed for reasons such as preventing intestinal damage in allergies, intolerances and autoimmune diseases, supporting immunity, and creating regular fiber intake.
Buckwheat is one of the healthiest grains with its high fiber and protein content compared to its counterparts. It helps prevent cardiovascular diseases and hypertension thanks to flavonoids such as Rutin and Quersetin.
It also contains many beneficial proteins such as trace amino acids leucine, phenylalanine, lysine, isoleucine, and aspargine. It is a very healthy protein source for vegetarians or vegans. It also helps to lose weight by providing satiety with its high fiber content.
Especially for patients with insulin resistance and Type 2 diabetes; Since the glycemic index is lower in breads made with buckwheat flour, sugar control can be achieved more easily.
How Can We Use Buckwheat Flour?
Buckwheat flour; It can be used by mixing it with other Gluten-Free Factory flours. It is suitable for use in the production of all foods containing flour such as bread, pastry, cake, muffin, pancake. You can prefer raw buckwheat flour when preparing healthy and high-fiber foods for your children.
Sorghum Flour
Sorghum flour; It is a type of flour obtained by grinding the seeds of the Sorghum plant, which is mostly grown in Asia, Africa and some regions of America. It is quite rich in terms of nutritional value compared to gluten-free products such as wheat flour and corn flour, whose gluten has been separated. It provides advantages in terms of calories, fiber and protein.
How Can We Use Sorghum Flour?
Sorghum flour can be used in many pastry products such as making cakes, pastry bread, lavash, where you will use flour. With its soft structure; it is recommended to use it especially in bread making by mixing it with other gluten-free flours.
A study conducted in 2023
