Flour is mainly used in a large number of foods, including pasta, bread, and desserts, and it can also thicken soups and sauces, and white flour is often relied on in most of these dishes, but it may be a problem for people who suffer from allergies. Therefore, we will introduce you to the best types of gluten-free flour.

almond flour

Almond flour is one of the most prominent types of gluten-free flour and grains. It is made from peeled and ground almonds. One cup of it contains about 90 almonds. It is commonly used in baked goods.

Almond flour provides a range of important minerals for the body, including:

  • Iron.
  • magnesium.
  • Calcium.
  • potassium;
  • copper;
  • manganese;

It is also rich in vitamin E, as well as monounsaturated fats.

However, it has more calories than wheat flour.

If foods are made with almond flour instead of white flour, it is recommended that you use an extra egg with the mixture, as the baked goods will usually be thicker and denser.

Before purchasing almond flour, read the ingredients on the packaging to ensure that it is a gluten-free flour. (1) (2) (3)

corn flour

Cornmeal is made from gluten-free grains, so it is suitable for people who suffer from diabetes, and is characterized by its light color and dense texture, and it has a delicious flavor. It is suitable for recipes that require small amounts of flour, and do not rely on it primarily.

Corn flour contains the following elements in good proportions:

  • fibres.
  • proteins.
  • Iron.
  • Antioxidants.

Be sure to choose a gluten-free flour, as there are some Durra flour products that are mixed with gluten. (1) (3)

buckwheat flour

Another type of gluten-free flour, buckwheat flour, where buckwheat seeds are ground into a powder, has a rich flavor and is suitable for quick baking.

Buckwheat flour contains many vitamins and minerals, the most important of which are:

  • B vitamins.
  • Iron.
  • folate;
  • magnesium.
  • zinc;
  • manganese;
  • fibres.

Buckwheat flour is also rich in antioxidants, especially polyphenols, which have anti-inflammatory properties.

Buckwheat flour is usually crumbly and difficult to use on its own for baked goods, so it is best combined with other gluten-free flours such as brown rice flour.

Like any gluten-free flour, read the ingredients on the packaging to ensure that buckwheat flour does not contain gluten. (1) (3)

amaranth flour

It is a seed that is ground into a powder such as buckwheat flour, and it can replace 25 percent of wheat flour, so it must be mixed with another type of flour without another when baking, and it is preferable to use it in making some types of bread such as tortillas.

This type of flour provides a range of important elements for the body, most notably:

  • fibres.
  • protein.
  • manganese;
  • magnesium.
  • Phosphorous.
  • Iron.
  • selenium;

Like other flours, you should make sure it’s gluten-free by reading the label. (1) (2) (3)

brown rice flour

Brown rice flour is made by grinding rice and has a distinct flavor that works well for sauces, fish, chicken, and pasta, but is often combined with other gluten-free flours.

This flour provides a range of important nutrients, including:

  • protein.
  • fibres.
  • Iron.
  • B vitamins.
  • magnesium.
  • manganese; (3)

oatmeal

Oatmeal is made by grinding whole oats, a type of gluten-free flour that provides a range of important nutrients, primarily fiber, in addition to the following elements:

  • protein.
  • magnesium.
  • Phosphorous.
  • B vitamins.
  • Antioxidants.

And before buying oatmeal, you must make sure that it is gluten-free flour so as not to harm the body in case of suffering from gluten sensitivity. (1) (3)

chickpea flour

Chickpea flour is made from dry chickpeas, has a grainy texture, and is usually used to make falafel and chickpeas.

Chickpea flour is a rich source of fiber and vegetable protein, in addition to some minerals such as:

  • magnesium.
  • potassium; (1) (3)

coconut flour

Coconut flour has a delicious taste, is made from dried coconut meat, and is ideal for making coconut-flavored desserts, as well as an ideal substitute for white flour and wheat flour.

Coconut flour contains saturated fat and lauric acid, and is suitable for people with gluten intolerance and nut allergies, as well as those on a low-carb diet. (3)