Organic Coconut Flour, 16oz


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7 New Gluten-Free Flours

If you are like me and enjoy looking at healthy recipes online, one of the major ingredients that you will come across over and over again are gluten-free flours.

I have sourced the top 7 most used gluten-free flours available. They are all single ingredients with no fillers.

These healthy gluten-free flours include the following:

Almond Flour
Cashew Flour
Coconut Flour
Cassava Flour
Tapioca Flour
Tigernut Flour
Arrowroot Flour

Probably the most common grain and gluten-free flours to many of us is almond flour. The cool thing about Almond Flour is that it is simply ground up almonds and you get all of the nutrition found in Almonds. That includes lots of protein, Vitamin E, and many minerals, including iron, magnesium, calcium, potassium, copper and manganese.

Almond flour is super versatile and can be used in all kinds of baked foods. It can typically be substituted in a 1:1 ratio in place of regular or wheat flour. If you are baking and use it at a 1:1 ratio, they say to use one extra egg, which will make the batter thicker and your end product denser.

One cup of almond flour contains about 90 almonds and has a nutty flavor. It’s commonly used in baked goods and can be a grain-free alternative to breadcrumbs.

We also have our new Cashew Flour. You can use cashew flour anywhere you would use other nut flours like our almond flour or coconut flour. The cool thing about the cashew flour is that it has a bit more of a sweet and creamy flavor profile. It could be really good for making raw or baked cookies, muffins, breads, and you may be able to come up with some savory recipes that the cashew flour would be good in.

Another very popular flour that is used that we now carry is Coconut Flour.

Coconut flour is made from dried coconut meat and offers a mild coconut flavor. Its light texture yields similar results to regular flour and is good for baking breads and desserts. Note that coconut flour absorbs a lot more water than regular flour or almond flour.

The beauty of Coconut Flour is that it’s loaded in the Medium-Chain Triglyceride Lauric Acid and fiber. Therefore, if you’re looking to go on a lower-carb diet, it’s one of the best flours you can use. The Lauric acid along with its healthy fiber can provide your body energy, help to lower cholesterol, and help maintain healthy blood sugar levels as it does not cause them to spike. Coconut flour is a good option for those with nut and gluten allergies.

Next, we have one that you may have not heard of before, Tiger Nut Flour. Newer on the gluten-free market, few companies produce this flour. Despite its name, tigernut flour is not made from nuts. Tigernuts are small root vegetables that grow in North Africa and the Mediterranean.

Tigernut flour has a really sweet and nutty flavor that works well in baked goods. Its sweetness allows you to cut back on the sugar quantity in your recipe. Note that it’s slightly coarser than white flour and likely results in products with more texture.

One-fourth cup of Tiger Nut Flour packs 10 grams of fiber, which can help lower cholesterol. Tigernut flour is also rich in healthy monounsaturated fat, iron, phosphorus, potassium and vitamins E and C. The tigernut is not part of the nut family and is completely safe for people with any sort of nut allergies. Other Tigernut benefits include a high load of antioxidants, holding antibacterial properties, working as a prebiotic, controlling diabetes, and lowering bad cholesterol.

Next on the list is our new Cassava Flour and Tapioca Flour. Cassava is a starchy root vegetable or tuber native to South America. It’s also known as yuca. In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root.

Cassava Flour is the most similar to white flour compared to the other flours and can easily be used in recipes calling for all-purpose flour. It has a neutral flavor and is easily digestible. It’s also lower in calories than coconut or almond flours. Cassava is loaded in Vitamin C and allows you to enjoy baking goods low in calories, fat and sugar. One of the best things about using cassava flour is its neutrality in terms of taste. It doesn’t have a dry, strong or unfamiliar taste or texture that you may experience from some other gluten-free flours.

The tapioca flour is one of the purest forms of starch there is. It is used as a thickener in soups, sauces and pies and has no discernable flavor or taste. It can also be used in combination with other gluten-free flours in bread recipes. Compared to many other flours, tapioca absorbs and retains a higher water content, which means it does a great job of binding, thickening and moistening recipes. While gluten-free baking can sometimes be hard without the sticky and bouncy quality of gluten protein (found in wheat, rye and barley flours), adding some tapioca flour can help keep recipes from crumbling and getting too dry. It’s a great low-calorie, sugar-free option.

Both Tapioca Flour and Cassava Flour provides resistant starch, which as many of you know has a variety of digestives system benefits. These benefits are linked to improved insulin sensitivity, lower blood sugar levels, reduced appetite and other digestive benefits.

The last new gluten-free flour that we have for you today is Arrowroot Flour. Arrowroot flour is made from a starchy substance extracted from a tropical plant known as Maranta arundinacea. Arrowroot is one of the easiest starches for the body to digest and contains many anti-inflammatory properties. This flour is rich in potassium, B-vitamins and iron. Studies have shown it may stimulate immune cells and boost immune function.

Arrowroot is a versatile flour and can be used as a thickener or mixed with almond, coconut or tapioca flours for bread and dessert recipes. If you want a crispy, crunchy product, use it on its own. It’s used most often as a thickener in food. It serves as a gluten-free, healthier alternative to cornstarch, which is often a genetically modified (GMO) product.

I know that it can get quite complicated with all of the gluten-free healthy flours on the market. I hope that my descriptions of them all was able to help shed some light and understanding on it all.