Great gluten free flour review to help you and give you advice on the best gluten free flours on the market. I go over the different flours that you can find easily in your local stores in order to get you cooking healthy meals that anyone will love! Click here to find out where you can buy these flours: https://kimberlysglutenfreekitchen.blogspot.com/2017/10/gluten-free-flour-review.html
Anna and Kristina compare various different gluten free flour mixes and ask 100 taste testers to help determine the best tasting mix.. Bob’s Red Mill Gluten-Free All-Purpose Flour http://amzn.to/2tn9B7H. Pure Pantry All Purpose Baking Mix http://thepurepantry.com. Westpoint Naturals: http://lickst.at/aOKJVKr. Cup4Cup Gluren Free Flour: http://amzn.to/2uj4Yww. Follow EATS on YouTube! http://lickst.at/eatsonyoutube
This is the recipe for our gluten-free flour blends. In this tutorial we’ll show you how to take gluten-free food to the next level. Enjoy this healthy tutorial and make sure to stay tuned for more upcoming recipes.. Visit http://thevgncnr.co/1XBmSCj for the ingredients list, extra info, and more video recipes.. LINKS: ★2nd Channel: http://thevgncnr.co/1YzzJVz. ★Amazon Prime Series: http://thevgncnr.co/22CiNyR. ★Patreon: http://thevgncnr.co/1NeWygJ. ★Instagram: http://thevgncnr.co/1qwVn1E. ★Facebook: http://thevgncnr.co/1p6TJCU
If you’ve been known for cooking or baking, and you are going the way of a celiac friendly diet, you’ve undoubtedly asked yourself, “Which is the best gluten-free flour?”. We believe we’ve found it with an amazing little coconut flour http://www.amazon.com/dp/B00MWK6BHM out of Sri Lanka: Cookoo for Coconut Flour (comes with a free coconut flour recipe by a Kindle best-selling author Michael DiSalvo. See why we’ve recommended it and one other flour below.. The problem is that It’s obvious that there so many choices out there. Who wants to really go back to gluten knowing how bad it can be for you? First it should be remembered what the effects of gluten can be on the person who is gluten sensitive: it lowers blood pressure. Shortly afterward, symptoms of reflux may occur followed by intense fatigue and stomach pains, gas and bloating which persist for the remainder of the day. At night, insomnia is not uncommon, and the following day is often marked by gut pain and cramping and frequent loose bowel movements which are often loose or runny.. Moodiness, irritability and anxiety are pervasive, and many people experience problems thinking which they describe as “brain fog.”. It’s not fun. And one needs to think about the long-term effects of causing an inflammatory condition in the body and even weakening the immune system, which often leads to a cancer friendly biome.. But the good news is that there really are great ways to gluten free and bake for yourself. This is important to remember, as many pre-fabricated. if you do buy your gluten free food at the store, read your packaging carefully. And keep the principles of this video in mind. Realistically, 90% of the gluten free prepared foods you buy at the store just aren’t good for you at all.. A few things to consider when you are picking out a flour that is gluten free: What is the source? It’s quality is only as good as the place and environment it comes from. Is it high glycemic? Most of these flours have the drawback of having too much sugar and carbs in them. Does it normally contain high levels or arsenic? Gluten free foods are unfortunately notorious for this because of brown rice. Is it grown as GMO in its location, or does it have glyphosphate (Roundup) sprayed on it? Finally is it easy on the stomach? When you find the right non-gluten flour you will really notice a positive change in your health. The right flour is good for the digestive system, but also contains important proteins and healthy fats. Try to go organic, at least to protect the environment, if not you own hormonal system.. And let us know how you like your new flour. Be sure to try the recipes from best selling author Michael DiSalvo that are being given away with this amazing gluten free flour. So which is your favorite gluten free flour? Which kind of gluten free flour do YOU think is best?. Here’s the gluten free flour we recommend, not only because it’s low carb. It has so many other health benefits and is quite tasty for both savory and sweet cooking: http://www.amazon.com/dp/B00MWK6BHM. While getting some great coconut flour with the free amazing recipes linked to above is great, there are also some important alternative gluten free breads you should check out: First, it is possible to make your own gluten free flour. https://www.youtube.com/watch?v=eRQQoOVcn3s. Or even a gluten free flour mix in your own home. https://www.youtube.com/watch?v=dtrHkByhQhM. Here’s Dr Axe with his own flour alternatives which are non-gluten. https://www.youtube.com/watch?v=Znq0XJXldxQ. Some people say this is the best gluten free flour mix, but remember. what the video says about brown rice flour and rice flour too.. https://www.youtube.com/watch?v=M6aep8IkcWE. If you aren’t really sure about some terms or controversies. associate with the gluten free diet, here’s a good primer with. some links from Wikipedia.. https://en.wikipedia.org/wiki/Gluten-free_diet. And as always, we’ll catch you in Coconut Country! #WhichKindOfGlutenFreeFlourIsBest. #WhichGlutenFreeFlourIsHealthiest. #WhichGlutenFreeFlourIsBest. #WhichFlourIsHealthiest
The Best & Healthiest Flours For Sourdough | #AskWardee 065 | Free no-knead einkorn bread recipe: http://TradCookSchool.com/freebread. **Question. Marie asks: “I am really confused and unsure which flour is best for me to make sourdough bread with. I have PCOS and need to watch my carbs and gluten. However, I am interested in making sourdough for my husband, and I want to occasionally enjoy a slice for myself, too.. I am looking for: – suitable for sourdough starter. -as open as possible for a variety of bread products. -not mix it with white or whole wheat flour in order for it to work. -cheap as possible. -least amount of gluten, wheat, and low-glycemic. -nutritious, natural, and organic. I know you use einkorn for your family. It’s tempting to just go with that because I know I could just follow your recipes to a T. Do you perhaps know what flour would be best for us under the terms I provided? Thank you so much for your time. I am getting so spun around the more I read!”. **Answer. Options…. **1. Flour Suitable For Starter. All flours work for starter. They have starch and that’s the starter’s food.. Starters with gluten-free flours need help. Where you add water kefir or Kombucha to make them more strong.. **2. Versatile. Gluten flours are the most versatile. Spelt & einkorn are the most, making light baked goods and great breads. They don’t need to be mixed with other flours to turn out great.. Rye is not a favorite. It is hard to get right; turns out dense unless blended with other flours.. Gluten-free flours work best if 4 to 5 of them are blended together for baking. They need help with binding because they lack gluten (eggs, chia seeds, flax seeds, etc.). They can make sandwich bread, too! **3. Doesn’t Need To Be Mixed With Wheat Flour. answered in #2. **4. Cheap. Of the gluten flours — einkorn is more expensive than spelt, though I often see comparable prices here and there.. You’ll save money if buying grains and grinding your flour. My favorite einkorn, the berries are $3.00/lb. (Members save using our special links.). My no-knead einkorn sourdough bread needs 1-1/2 lbs flour, so it costs $4.50. That’s a great compared to artisan bakery with loaves at $5 to $8 or more.. Pre-mixed gluten-free blends are likely to have more starch and cost more. The price depends on which 4 to 5 flours you use and if you blend your own.. **5. Least Amount of Carbs & Gluten & Low Glycemic. All grains have carbs = starch.. The very best thing to do is prepare all grain-containing baked goods with sourdough — the organisms in the starter eat the starch and reduce it. This lowers the glycemic index (scale of how much it affects blood-sugar levels).. The glycemic index of sourdough bread is 53; low on the glycemic index scale.. Gluten-free flours are similar in sourdough bread, there is some reduction of starch.. Commercial pre-mixed gluten-free blends contain pure starch — potato or tapioca. These are high on the glycemic index, higher than wheat.. *** 6. Most Nutritious. Modern wheat has been hybridized (selectively bred) to produce high-gluten and high-yield plants. Many researchers have linked it to modern diseases.. Einkorn is the oldest wheat variety (5,000 years old). It has less and gentler starch, and less and gentler. The other gluten-containing ancient grains — emmer, spelt, kamut — were all derived from einkorn and are healthier than wheat, too. Gluten-free grains they are nutritious.. Select organic grains or those raised pesticide and chemical free.. If you avoid modern wheat and the gluten-free pure starches, you’ll find nutritious options.. **The Bottom Line. Gluten flours — einkorn best followed by spelt.. Gluten-free flours — any of them, really — except the pure starch and blend 4 to 5 together for best results PLUS consider using a boosted starter.. Price shop to come up with what works best for you.. **Links. FREE no-knead einkorn sourdough bread. http://tradcookschool.com/freebread. Gluten-Free Sourdough Starter Basics. http://traditionalcookingschool.com/2015/12/24/askwardee-009-gluten-free-sourdough-starter-basics/. Is Sourdough Bread Low-Glycemic? http://traditionalcookingschool.com/2016/06/29/sourdough-bread-low-glycemic-askwardee-035/. Gluten Intolerance and Sourdough. http://traditionalcookingschool.com/2016/06/13/gluten-intolerance-sourdough-is-sourdough-gluten-free/. 4 Reasons To Love Einkorn. http://traditionalcookingschool.com/2015/08/07/kyf-123-4-reasons-i-heart-einkorn/. Einkorn 101. http://traditionalcookingschool.com/2015/07/31/kyf-122-einkorn-101/. Membership in Traditional Cooking School. http://traditionalcookingschool.com/lp/member/. Einkorn Baking eBook. http://traditionalcookingschool.com/lp/einkorn-baking-ebook/. Allergy-Free Cooking eBoo. http://traditionalcookingschool.com/lp/allergy-free-cooking-ebook/. Where to buy einkorn. http://amzn.to/2nefJM4. Join the fun live on FB each Wed @ 10am Pacific / 1pm Eastern. http://TradCookSchool.com/fblive
For more info: https://draxe.com/gluten-free-flours/?utm_campaign=Youtube-Dec-2014&utm_medium=social&utm_source=youtube&utm_term=glutenfree. . Today I want to share with you how to go gluten free and the right kinds of cooking flours to consume. Most people today use white or wheat flour and don’t know about the multiple side effects they cause.. . There are all-natural, great-tasting flours that you can substitute with. Bob’s Red Mill Company and Sprouted Flour Company are both great alternatives you can use. Coconut flour is high in fiber, healthy fats, helps you lose weight, boosts your metabolism, and is another great replacement flour to consume. A general, gluten-free, Bob’s Red Mill flour is a great substitute because it’s made with chickpea from garbanzo bean flour, sorghum flour, and potato starch. This flour has good texture and one cup of this flour is equal to one cup of regular white flour. Gluten-free, sprouted yellow corn flower is another great flour to use with cooking because the flour is soaked, which kills off phytic acid, allowing you to absorb vitamins and minerals more easily. This flour is also good for cooking cornbread. Organic spelt flour is a flour I recommend because it is sprouted and easy to cook with. Additionally, gluten-free sprouted oat flour is great for chocolate chip raisin oatmeal cookies, which taste amazing, but it’s also easy to digest. Brown rice flour from Bob’s Red Mill Company is a healthy substitute which is non-allergenic for a lot of people and can be digested well. Lastly, finely ground almond meal flour is a great flour to use when cooking because almonds are loaded with fiber, L-arginine, healthy fats, and can be used for a lot of different kinds of recipes. These seven natural, gluten-free substitute flours are great replacements and you won’t deal with the side effects of white and wheat flours! You can find these flours at most grocery stores or on Amazon. For more on how to enjoy a gluten-sensitive diet, check out this article: http://draxe.com/gluten-sensitivity-diet/. *This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
Today I’m sharing the absolute BEST gluten-free flours for baking! These 6 flours are my go-to for all my baking needs – including cookies, cakes, muffins, breads and more! Keep these 6 gluten-free flours in your pantry and you’ll be able to make so many delicious – and healthy! – gluten-free baked goods! ✨BEST GLUTEN-FREE FLOURS ✨. 1. QUINOA FLOUR: https://smplyq.co/brm-quinoaflour. 2. ALMOND FLOUR: https://smplyq.co/brm-almondflour. 3. OAT FLOUR: https://smplyq.co/brm-oatflour. 4. ARROWROOT STARCH: https://smplyq.co/brm-arrowroot. 5. SORGHUM FLOUR: https://smplyq.co/brm-sorghumflour. 6. CHICKPEA FLOUR: https://smplyq.co/brm-chickpea. BLOG POST: https://www.simplyquinoa.com/best-gluten-free-flours/. _ ✧ FREE MEAL PREP GUIDE ✧. www.simplyquinoa.com/. _ use code SIMPLYQUINOA and save: 3 FREE SMOOTHIES: www.daily-harvest.com. 15% OFF MATCHA POWDER: www.simplyquinoa.com/matcha15. 20% OFF VEGAN PROTEIN BARS: www.squareorganics.com. 15% OFF ADAPTOGEN POWDERS: www.rootandbones.com. _ OTHER PLACES YOU CAN FIND ME: WEBSITE. http://www.simplyquinoa.com. FACEBOOK. http://facebook.com/simplyquinoa. PINTEREST. http://pinterest.com/simplyquinoa/. INSTAGRAM. @simplyquinoa. _ Disclaimer: I partnered with Bob’s Red Mill on today’s video. I was compensated to create the recipes, but as always, all opinions are my own. Thank you for supporting me and the companies that make this channel possible!
Coconut flour is a healthy and accessible gluten-free flour, but the conversion is slightly different. Made by drying and grinding coconut meat, coconut flour is low in carbohydrates and higher in fiber with more than 10g per 1/4-cup serving. It’s highly absorbent, making it more difficult to use if you are trying to mimic regular flour — try only using about 1/4 cup coconut flour for every. Almond flour has a mild, sweet flavor and is easy to find, thanks not only to gluten-free eaters but also to Paleo and keto-dieters.
It’s low in carbohydrates (10g per 1/4 cup versus 25g in traditional wheat flour) and high in protein and heart-healthy fats (6g protein and 11g fat per 1/4 cup), which keeps baked treats moist and tender and adds a nutty flavor. Almond flour is one of the most common grainand gluten-free flours. It’s made from ground, blanched almonds, which means the skin has been removed.
One cup of almond flour contains about 90. Banana Flour Is Trending as a Gluten-Free Alternative MyFitnessPal provides powerful tools that make it easier for anyone to live a healthier life by tracking their meals and physical activity. MyFitnessPal is part of the world’s largest digital health and fitness community, Under Armour Connected Fitness™. Kelly Hogan, MS, RD is an NYC-based registered dietitian specializing in women’s health, sports nutrition and plant-based eating.
She is passionate about helping people develop a positive relationship with food and their bodies, and uses a non-diet approach in her practice. Almond flour is grainand gluten-free, as well as a good source of protein, unsaturated fat, magnesium, and vitamin E. Its nutty flavor suits a wide range of baked goods and savory dishes. 3. “Purchase gluten-free products with added vitamins and minerals, and look for items made with whole grain flour or bean flour to help you get the nutrients you need,” says Shelley Case, RD. Whether you’re going gluten-free or just want to avoid the white stuff, here are 11 healthy flour substitute options, including almond flour, buckwheat flour, amaranth flour. Quinoa has quickly become one of the most popular gluten-free grains.
It’s incredibly versatile and a good source of fiber and plant-based protein. It’s also one of the healthiest grains, boasting. Banana Flour Is Trending as a Gluten-Free Alternative MyFitnessPal provides powerful tools that make it easier for anyone to live a healthier life by tracking their meals and physical activity. MyFitnessPal is part of the world’s largest digital health and fitness community, Under Armour Connected Fitness™.
List of related literature:
The gluten-containing grains most associated with celiac disease are wheat (e.g., durum, graham, semolina, kamut, triticale, and spelt) as well as rye, barley, and most oats.
Kunachowicz et al. (1996) concluded that although many “healthy” gluten-free flours (e.g. buckwheat, rye) do exist, these are not used regularly, and in general, the nutritive value of the majority of gluten-free flours and products examined was generally lower than that of corresponding conventional products.
Many celiac patients or people who want to avoid gluten-containing grains frequently eliminate wheat, rye, and barley foods and substitute products that contain one or more pseudo grains—amaranth, quinoa, and buckwheat—or their flours.
● Elimination (for food allergies): All traces of these grains must be eliminated on a gluten-free diet: barley, bulgur, oats, rye and wheat (couscous, durum, triticale, kamut, semolina and spelt).
Gluten-free flours, such as brown rice flour, soy flour, and nut flour, don’t act exactly like wheat flour because they don’t contain protein-rich gluten that gives baked goods their classic texture and ability to rise.
GLUTEN-FREE FLOURS There are numerous gluten-free flour options available on the market today including amaranth, barley, millet, quinoa, brown rice, buckwheat, and chickpea flours, as well as cornmeal.
There are some grains that are gluten-free, such rice, millet, quinoa, soy, corn, oats, buckwheat, amaranth, sorghum, and teff (an Ethiopian cereal grain).
Acceptable grains for those on gluten-restricted diets are corn flour, corn meal, cornstarch, potato flour, brown rice, soy flour, and millet, quinoa, and buckwheat.
Prepackaged gluten-free foods often contain rice flour, which is higher in calories, higher in carbohydrates, and lower in nutrients than even regular flour.
Great video, thanks. I am gluten free as well and that is why I started vegan gluten free channel to share more ideas with people that are vegan and gluten free. Love your channel ��
Great information very helpful! Thanks for sharing! BTW, at 11:00, you were discussing garbanzo bean flour with garbanzo bullet points displayed but your graphic shows and says sorghum flour.
Amazing video! Super informative and helpful ✨���� Would love a serie of videos like this! ❤️ PS: you put the sorghum flour picture and name instead of the garbanzo bean one ❤️
How long does it take for you to perfect a recipe? Have you ever tried Daily Harvest? I have so many questions for you 😉 LOVE YOUR CHANNEL!!! I learn something new ever video I watch:)
I love using spelt flour in baking. It has less gluten than wheat and is apparently easier to digest. I wouldn’t use rice flour because of the big issue of Arsenic in rice (and brown rice is worse than white because the husk retains the arsenic). almond flour is amazing in baking. I’ll be trying to use buckwheat, coconut, millet and amaranth (the latter two Grains I’ll grind myself).
I’m allergic to rice. is it possible for me to blend my own flour using buckwheat flour, millet flour, and tapioca flour? I really really need your help �� this flour can be used as any flour base from your recipe?
Another very informative video! I invested in a grain mill when I began GF baking 10+ yrs ago & now purchase whole grains to grind as needed. Some of my favs (in addition to the ones you mentioned) are amaranth, buckwheat, millet and teff. I also grind corn flour to make bean-based cornbread. Your GF recipes are some of my very favorites!
Non-organic farmers spray their fields with glyphosate (Roundup weed killer) which causes the crops to dry up and die. They can harvest sooner before the food ripens, which prevents possible rain damage-never mind the poisoned food. Commercially grown grain, beans, lentils, peas, other legumes, corn, potatoes, and sunflowers are sprayed with this toxic chemical, especially in the northern climate of the United States. It stays on the crops and is absorbed by the plants for about two weeks prior to harvesting. It’s not going to be just washed off before we eat it or it is ground into flour.
This was helpful, thank you! Somehow I didn’t realize sorghum was a great alternative to quinoa, I always defaulted to millet!��♀️��thank you for that reminder��I was blessed to visit the Bob’s Red Mill plant this last fall, ( I live in Oregon for gosh sakes!��) unexpectedly got to meet Bob as well!�� Scratched off one thing on my Bucket list….��what a wonderful man he is, truly made my year meeting him�� keep up all your great content, Alyssa, you’re my go-to person for plant-based and gluten-free cooking / baking������
yes they may be gluten free but what about the cost? bob’s for one is not cheap im on a fixed income and at the price of a gluten free loaf a bread (which really isn’t a full loaf was like 5.50 too much for me this is very frustrating
Everyone notice that the healthiest things come in smaller packages then those foods the freakin government is trying to kill us with FDA sucks and we all need to research what we’re putting in our diets and the ones we love!
Almond flour is awesome and tastes like heaven, but soooo costly! He obviously can afford it. I’ve had Celiac Disease and have been GF for 23 yrs now. I use a lot of brown rice and oatmeal flour (oat flour). I don’t know who this guy is, I assume he’s no MD, but he was right about the nutritional info. I’m an RN with a Master’s in public health and always use nutritional diets for my own patients. Will see what else he has. Thx.
Spelt is a type of wheat. So if you are diagnosed with celiac disease stay away from that! For others it might work, since it probably contains a little less gluten compared to ordinary white flour. But it is NOT gluten FREE!
Gluten will not have your body if you don’t eat it all the time. Your wallet will be hurry for eating non gluten food. They taste awful just like all those no calorie stuff. Go watch videos from Doctor and you will see what you are getting into. Fat free, gluten free, sugar free, oil free. ������������������������������
Some of them aren´t really gluten free, for example rice flour it is just lower in gluten then wheat etc., so it can cause problem to people with celiatic disease or gluten allergy.
My husband has leaky guts problem We been watching most of your videos & we focused on those foods that helps to heel leaky guts but recently when we had food reaction test done most of them were allergic to him including coconut. So could anyone help me please..…
Very good informative video, I am Indian and we use lots of gluten free flour regular. If u go to Indian grocery u will find around 11 kind of gluten flour. And it’s more cheaper and fresh. Like in regular grocery rob bob mill flour cost from $4 to $10 for 1 lb while in Indian grocery it cost like for 4 lb start from $ 3. So try that.
All though i am not gluten free, my most used gluten free flours are definetly oat and brown rice flour. I use oat flour to make pancakes and i make rice cakes (like korean style called Tteok/떡 not the flat things) with brown rice flour. Otherwise i use whole wheat flour
I know some of the corn bread on the local grocery stores may contain a combination of ingredients that may not be entirely gluten-free but I have a corn starch and tapioca starch flour, is that a good flour for vegans or does it have to say gluten free on the labels?
I’m wondering if the brown rice, or even white rice flours turn to sugar or are considered high on the glycemic index? Any information on this? If the brown rice were to be combined with say quinoa or chickpea flour, or coconut flour, or maybe a blend of several, would this reduce the glycemic load? If you could do a video about flour blends that would be so helpful. Thanks! ��
Because I have an issue with high blood sugar and my daughter has Hoshimotos (sp?) I have gone paleo and looking at Keto as well. I have traded my thinking process to I can either spend a LOT of time going to different Dr’s because my health fails or I can stay in my own home in my kitchen and bake, create and experiment. I can either inject myself with insulin or I can exercise. I wanted homemade chicken noodle soup the other night and thought about using Shiratke (sp?) noodles (Konjak root noodles) but I really wanted the thick real soup noodles so I experimented. 1 cup of almond flour, 1 cup tapioca flour a little Himalayan salt and pepper 2 eggs 4 egg yolks and made my own noodles. They were delicious. My fasting sugar has gone from 382 early Mar. 2017 and yesterday was at 118 the lowest its’ been I have dropped 17 pounds so I am going in the right direction. I do a LOT and take a lot of supplements but it is worth it to me to regain my health. Reading labels is KEY! I have found that even in Meijer brand Vit. C there is a LOT of sugar. Even in some health foods like Kombucha drinks some have sugar. Breads have soybean oil and other junk So I am going to start making all of my own grain free breads. Thank you for sharing this it is helpful.:o)
Hi Dr, I really like all your videos, it so much informative. Here in India we consume more wheat flour by making chapati (like flat bread) on a pan. Is it healthy?. I personally bring wheat from grocery store and then grinding in a flour mill.
Just purchased a bread maker. First gluten free bread was a disaster. It turned out to be hard as brick on the outside and mushy (v soft) inside. I used coconut oil (solid form) gluten free flour (tapioca, rice, potatoes), ground seeds (egg substitute), coconut milk and the other standard ingredients. Would you do a video how to bake gluten free successfully? cheers
as a coeliac i can confirm spelt is definitely not gluten free and oats contain avenin which 1 in 5 of those diagnosed with coeliac disease will react to. I’m not to fussed about the oat flour as some can handle it but you should not be telling people to use spelt flour as gluten free flour
Does anyone know about dark rye flour and pumpernickel bread? If it’s gluten free? I eat this Russian bread made from those ingredients without wheat but wonder if rye is any better
Hello Raoul and Miriam! I am not at all allergic to gluten but I think some gluten-free flours can be more nutritious (more protein, overall lysine and calcium) than regular white flour; so could it be possible to use lentil/chickpea flour and bind it together with vital wheat gluten. Also I’d like to have that lentil/chickpea flavour in a vegan Lebanese swiss chard turnover (Recipe suggestion, perhaps��). Keep up the great work
Hi, I have just watched your video for G/F Flours and the mix of the flours you use, however once again I am not able to purchase where I live Brown Rice flour, so this becomes a problem for me, also I cannot purchase Tapioca flour/starch or Potato flour/starch however please if possible can you help me with a good flour blend from these flours that I can purchase and I have in my store cupboards, I had to go G/F for health reasons, I started back on Dec 1st 2015 however every G/F mixed flour recipe seems to consist of flours that I cannot purchase (not allowed to purchase from Amazon) as food items are not allowed to be sent through the post here.So here are my flours both store and home made: STORE SORGHUM, MILLET, White RICE only (I do not know if this is sweet or not as there is nothing to state this, it just says RICE FLOUR) and CORNSTARCH and I have XANTHAN GUM also Baking Soda and Baking Powder in my home, Home made COCONUT, ALMOND, CHICKPEA/GARBANZO, It is the ratio of flour blends that I am needing to know the balance of.Any help please as I always baked and cooked regularly and now I feel useless being left with a mixture of flours that I cannot particularly use, I would like to have one container I can open and use just like any other bag of flour.Thank you.
Very nice channel. I will definitely follow, subscribe and try your recipes. I have a vegan food blog (in Finnish) and I will recommend your channel to my followers.:) Thanks!
is one flour blend more suitable for baking than the other? I’m intolerant to gluten and any bakes made with gluten-free flour come out dry and crumbly!
Thnks for sharing this amazing flour blends!! You guys are amazing! Love all your recipes:-) Where do you buy yor rice flour? Especially the fine rice flour. Thanks!
I love this! I have been trying to incorporate more gluten free flour into my baking. I have mostly been working with buckwheat flour as its fairly cheap where I live
Do you have any alternatives for the fine rice flour.. cause where i go they only have brown rice flour and rice starch (or does that equal fine rice flour?). (i want to use it for the buns.. that is if i can find psyllium somewhere)
sorry if you’ve already got a video on this, but what are good alternatives to white rice? besides the germinated brown rice you mentioned in another video?
Yeah… ‘wheat and gluten is terrible for your body’…. hear hear hear… The people lived 6000 years with it and just the last decenia there is something like coeliac disease… isnt it more sense to have a look to the way it is grown at the moment? Just saying ‘it is terrible’ sounds a little bit cheap to me… concerning the 6000 years of history.. even scientistic history.
Hi vegan corner just wanted to ask do u have a respe or video for vegan potatoe cakes I no some people use egg milk and butter but what coukd I use to replase theas love your videos
“Today’s recipe is not delicious at all” that made me smile @The Vegan Corner, as well as the fact that you’re not a quantum mechanics expert 😉 delicious or not, it was a very educational and helpful videovery much needed to make the deliciousness that you otherwise feature:)
HI i couldnt help but notice hebrew letters in this awsome video, are you Jewish? If you are do you think you could make some vegan traditional recipes in the future?:D I love all of your videos keep up the great work:)
I think the video would have been better if you called out the ingredients while mixing. I felt like I was watching an infomercial; I was not being engaged.
I use a mix of 3 parts white sorghum flour, 2 parts fine white rice flour, 1 and 1/3 parts potato starch, and 1/3 parts tapioca starch. It effectively mimics all purpose flour, but sometimes it isn’t substantial enough for, say, bread making. I think yours will do nicely for that, so I thank you very much for posting.: )
I’ve been looking for a gluten free flour blend ‘recipe’ and you have come to the rescue. I will try it out and let you know how it goes. Thanks Vegan Corner ♡
You guys are just wonderful! what would I have done with out you guys! I assure that you guys will gain a whole lot of popularity! You guys are amazing, and you guys should continue everything you guys are doing! I love you guys so much, and mearly understand how much trouble you guys go through just to get us amazing content <3 <3 <3
Thank you… do you still like this flour after a year? Im going to make GF christmas cookies this year and needed an expert to tell me which flour to use.:)
Thank you so much, Dr Josh, for the info on gluten free flour! I am so confused with too many videos from too many health experts about what not to eat and what to eat if one wants to go gluten free. You mentioned that we can replace wheat and white flour with Sprouted and Spelt flour and rice flour apart from the others but I am hearing also that Spelt and rice should not be in a gluten free diet. Please confirm. Appreciate your help!
We have tried Bob’s Red Mill (1 to 1 baking flour) and I thought it tasted ok in chocolate chip cookies, but my 7 yr. old said “yuck”, and wouldn’t eat them after one bite, so I will keep trying different flours. I also used Bob’s Red Mill flour to thicken gravy and the gravy tasted sweet. ☹
My opinion I will stay away from garbanzo flour or chickpeas flour. It taste like baby formula in my opinion Check labels because some flour mix have it. My favorite GF are King Arthur and Red Mill so far.
Great video, thanks. I am gluten free as well and that is why I started vegan gluten free channel to share more ideas with people that are vegan and gluten free. Love your channel ��
Great information very helpful! Thanks for sharing! BTW, at 11:00, you were discussing garbanzo bean flour with garbanzo bullet points displayed but your graphic shows and says sorghum flour.
Amazing video! Super informative and helpful ✨����
Would love a serie of videos like this! ❤️
PS: you put the sorghum flour picture and name instead of the garbanzo bean one ❤️
How long does it take for you to perfect a recipe? Have you ever tried Daily Harvest? I have so many questions for you 😉 LOVE YOUR CHANNEL!!! I learn something new ever video I watch:)
I love using spelt flour in baking. It has less gluten than wheat and is apparently easier to digest. I wouldn’t use rice flour because of the big issue of Arsenic in rice (and brown rice is worse than white because the husk retains the arsenic). almond flour is amazing in baking. I’ll be trying to use buckwheat, coconut, millet and amaranth (the latter two Grains I’ll grind myself).
I’m allergic to rice. is it possible for me to blend my own flour using buckwheat flour, millet flour, and tapioca flour? I really really need your help �� this flour can be used as any flour base from your recipe?
Another very informative video! I invested in a grain mill when I began GF baking 10+ yrs ago & now purchase whole grains to grind as needed. Some of my favs (in addition to the ones you mentioned) are amaranth, buckwheat, millet and teff. I also grind corn flour to make bean-based cornbread. Your GF recipes are some of my very favorites!
Non-organic farmers spray their fields with glyphosate (Roundup weed killer) which causes the crops to dry up and die. They can harvest sooner before the food ripens, which prevents possible rain damage-never mind the poisoned food. Commercially grown grain, beans, lentils, peas, other legumes, corn, potatoes, and sunflowers are sprayed with this toxic chemical, especially in the northern climate of the United States. It stays on the crops and is absorbed by the plants for about two weeks prior to harvesting. It’s not going to be just washed off before we eat it or it is ground into flour.
This was helpful, thank you! Somehow I didn’t realize sorghum was a great alternative to quinoa, I always defaulted to millet!��♀️��thank you for that reminder��I was blessed to visit the Bob’s Red Mill plant this last fall, ( I live in Oregon for gosh sakes!��) unexpectedly got to meet Bob as well!�� Scratched off one thing on my Bucket list….��what a wonderful man he is, truly made my year meeting him�� keep up all your great content, Alyssa, you’re my go-to person for plant-based and gluten-free cooking / baking������
How about banana flour, coconut flour, almond flour,… I just heard of cricket flour, but that’s just disgusting to even think of…
yes they may be gluten free but what about the cost? bob’s for one is not cheap im on a fixed income and at the price of a gluten free loaf a bread (which really isn’t a full loaf was like 5.50 too much for me this is very frustrating
Everyone notice that the healthiest things come in smaller packages then those foods the freakin government is trying to kill us with FDA sucks and we all need to research what we’re putting in our diets and the ones we love!
Almond flour is awesome and tastes like heaven, but soooo costly! He obviously can afford it. I’ve had Celiac Disease and have been GF for 23 yrs now. I use a lot of brown rice and oatmeal flour (oat flour). I don’t know who this guy is, I assume he’s no MD, but he was right about the nutritional info. I’m an RN with a Master’s in public health and always use nutritional diets for my own patients. Will see what else he has. Thx.
sprouted flour is very expensive can you get whole oats soak them till sprouted put bicarb in it then blend it and make your cookies?
Spelt is a type of wheat. So if you are diagnosed with celiac disease stay away from that! For others it might work, since it probably contains a little less gluten compared to ordinary white flour. But it is NOT gluten FREE!
Gluten will not have your body if you don’t eat it all the time. Your wallet will be hurry for eating non gluten food. They taste awful just like all those no calorie stuff. Go watch videos from Doctor and you will see what you are getting into. Fat free, gluten free, sugar free, oil free. ������������������������������
I love your sense of humor!! Thank you for sharing all your recipes with me and other YouTubers. I really appreciate it. Love and light
Dr. Axe, the Sprouted flour company has sprouted brown rice flour. Also almond flour helps with browning of gluten free baked goods.
Some of them aren´t really gluten free, for example rice flour it is just lower in gluten then wheat etc., so it can cause problem to people with celiatic disease or gluten allergy.
My husband has leaky guts problem We been watching most of your videos & we focused on those foods that helps to heel leaky guts but recently when we had food reaction test done most of them were allergic to him including coconut. So could anyone help me please..…
Very good informative video, I am Indian and we use lots of gluten free flour regular. If u go to Indian grocery u will find around 11 kind of gluten flour. And it’s more cheaper and fresh. Like in regular grocery rob bob mill flour cost from $4 to $10 for 1 lb while in Indian grocery it cost like for 4 lb start from $ 3. So try that.
All though i am not gluten free, my most used gluten free flours are definetly oat and brown rice flour. I use oat flour to make pancakes and i make rice cakes (like korean style called Tteok/떡 not the flat things) with brown rice flour. Otherwise i use whole wheat flour
Thank you, it is a great help to me. Breaking different food items is great especially to help lose weight and everything else. Love your videos
I know some of the corn bread on the local grocery stores may contain a combination of ingredients that may not be entirely gluten-free but I have a corn starch and tapioca starch flour, is that a good flour for vegans or does it have to say gluten free on the labels?
I’m wondering if the brown rice, or even white rice flours turn to sugar or are considered high on the glycemic index? Any information on this? If the brown rice were to be combined with say quinoa or chickpea flour, or coconut flour, or maybe a blend of several, would this reduce the glycemic load? If you could do a video about flour blends that would be so helpful. Thanks! ��
Because I have an issue with high blood sugar and my daughter has Hoshimotos (sp?) I have gone paleo and looking at Keto as well. I have traded my thinking process to I can either spend a LOT of time going to different Dr’s because my health fails or I can stay in my own home in my kitchen and bake, create and experiment. I can either inject myself with insulin or I can exercise. I wanted homemade chicken noodle soup the other night and thought about using Shiratke (sp?) noodles (Konjak root noodles) but I really wanted the thick real soup noodles so I experimented. 1 cup of almond flour, 1 cup tapioca flour a little Himalayan salt and pepper 2 eggs 4 egg yolks and made my own noodles. They were delicious. My fasting sugar has gone from 382 early Mar. 2017 and yesterday was at 118 the lowest its’ been I have dropped 17 pounds so I am going in the right direction. I do a LOT and take a lot of supplements but it is worth it to me to regain my health. Reading labels is KEY! I have found that even in Meijer brand Vit. C there is a LOT of sugar. Even in some health foods like Kombucha drinks some have sugar. Breads have soybean oil and other junk So I am going to start making all of my own grain free breads. Thank you for sharing this it is helpful.:o)
Hi Dr, I really like all your videos, it so much informative. Here in India we consume more wheat flour by making chapati (like flat bread) on a pan. Is it healthy?. I personally bring wheat from grocery store and then grinding in a flour mill.
Just purchased a bread maker. First gluten free bread was a disaster. It turned out to be hard as brick on the outside and mushy (v soft) inside.
I used coconut oil (solid form) gluten free flour (tapioca, rice, potatoes), ground seeds (egg substitute), coconut milk and the other standard ingredients.
Would you do a video how to bake gluten free successfully? cheers
Is gluten free diet and grain free diet are the same?
Can you make video about grain free diet what to eat and what to drop.
Thank you
as a coeliac i can confirm spelt is definitely not gluten free and oats contain avenin which 1 in 5 of those diagnosed with coeliac disease will react to. I’m not to fussed about the oat flour as some can handle it but you should not be telling people to use spelt flour as gluten free flour
Hello!!! Thank you for the recipes for gluten free flour…I have been looking for a reliable one…I know I can count on you…have a fantastic weekend
How/what do I use to get my baked goods not taste gummie/under cooked texture? Any feed back would be appreciated.( I even tried bobs red mill)
Does anyone know about dark rye flour and pumpernickel bread? If it’s gluten free? I eat this Russian bread made from those ingredients without wheat but wonder if rye is any better
Hello Raoul and Miriam! I am not at all allergic to gluten but I think some gluten-free flours can be more nutritious (more protein, overall lysine and calcium) than regular white flour; so could it be possible to use lentil/chickpea flour and bind it together with vital wheat gluten.
Also I’d like to have that lentil/chickpea flavour in a vegan Lebanese swiss chard turnover (Recipe suggestion, perhaps��). Keep up the great work
Hi, I have just watched your video for G/F Flours and the mix of the flours you use, however once again I am not able to purchase where I live Brown Rice flour, so this becomes a problem for me, also I cannot purchase Tapioca flour/starch or Potato flour/starch however please if possible can you help me with a good flour blend from these flours that I can purchase and I have in my store cupboards, I had to go G/F for health reasons, I started back on Dec 1st 2015 however every G/F mixed flour recipe seems to consist of flours that I cannot purchase (not allowed to purchase from Amazon) as food items are not allowed to be sent through the post here.So here are my flours both store and home made: STORE SORGHUM, MILLET, White RICE only (I do not know if this is sweet or not as there is nothing to state this, it just says RICE FLOUR) and CORNSTARCH and I have XANTHAN GUM also Baking Soda and Baking Powder in my home, Home made COCONUT, ALMOND, CHICKPEA/GARBANZO, It is the ratio of flour blends that I am needing to know the balance of.Any help please as I always baked and cooked regularly and now I feel useless being left with a mixture of flours that I cannot particularly use, I would like to have one container I can open and use just like any other bag of flour.Thank you.
Very nice channel. I will definitely follow, subscribe and try your recipes. I have a vegan food blog (in Finnish) and I will recommend your channel to my followers.:) Thanks!
is one flour blend more suitable for baking than the other? I’m intolerant to gluten and any bakes made with gluten-free flour come out dry and crumbly!
Thnks for sharing this amazing flour blends!! You guys are amazing! Love all your recipes:-)
Where do you buy yor rice flour? Especially the fine rice flour. Thanks!
I love this! I have been trying to incorporate more gluten free flour into my baking. I have mostly been working with buckwheat flour as its fairly cheap where I live
Do you have any alternatives for the fine rice flour.. cause where i go they only have brown rice flour and rice starch (or does that equal fine rice flour?). (i want to use it for the buns.. that is if i can find psyllium somewhere)
sorry if you’ve already got a video on this, but what are good alternatives to white rice? besides the germinated brown rice you mentioned in another video?
Yeah… ‘wheat and gluten is terrible for your body’…. hear hear hear… The people lived 6000 years with it and just the last decenia there is something like coeliac disease… isnt it more sense to have a look to the way it is grown at the moment?
Just saying ‘it is terrible’ sounds a little bit cheap to me… concerning the 6000 years of history.. even scientistic history.
As someone with a gluten allergy who recently decided to go vegan I think I’ve fallen in love with your channel, thanks for all the recipes =D
Hi vegan corner just wanted to ask do u have a respe or video for vegan potatoe cakes I no some people use egg milk and butter but what coukd I use to replase theas love your videos
“Today’s recipe is not delicious at all” that made me smile @The Vegan Corner, as well as the fact that you’re not a quantum mechanics expert 😉 delicious or not, it was a very educational and helpful videovery much needed to make the deliciousness that you otherwise feature:)
HI i couldnt help but notice hebrew letters in this awsome video, are you Jewish? If you are do you think you could make some vegan traditional recipes in the future?:D I love all of your videos keep up the great work:)
I think the video would have been better if you called out the ingredients while mixing. I felt like I was watching an infomercial; I was not being engaged.
What would you recommend to substitute for a pie crust? The crust will still contain the other stuff… lard, vanilla, some sugar, and buttermilk.
I use a mix of 3 parts white sorghum flour, 2 parts fine white rice flour, 1 and 1/3 parts potato starch, and 1/3 parts tapioca starch. It effectively mimics all purpose flour, but sometimes it isn’t substantial enough for, say, bread making. I think yours will do nicely for that, so I thank you very much for posting.: )
I’ve been looking for a gluten free flour blend ‘recipe’ and you have come to the rescue. I will try it out and let you know how it goes. Thanks Vegan Corner ♡
You guys are just wonderful! what would I have done with out you guys! I assure that you guys will gain a whole lot of popularity! You guys are amazing, and you guys should continue everything you guys are doing! I love you guys so much, and mearly understand how much trouble you guys go through just to get us amazing content <3 <3 <3
Thank you… do you still like this flour after a year? Im going to make GF christmas cookies this year and needed an expert to tell me which flour to use.:)
Thank you so much, Dr Josh, for the info on gluten free flour! I am so confused with too many videos from too many health experts about what not to eat and what to eat if one wants to go gluten free. You mentioned that we can replace wheat and white flour with Sprouted and Spelt flour and rice flour apart from the others but I am hearing also that Spelt and rice should not be in a gluten free diet. Please confirm. Appreciate your help!
We have tried Bob’s Red Mill (1 to 1 baking flour) and I thought it tasted ok in chocolate chip cookies, but my 7 yr. old said “yuck”, and wouldn’t eat them after one bite, so I will keep trying different flours. I also used Bob’s Red Mill flour to thicken gravy and the gravy tasted sweet. ☹
My opinion I will stay away from garbanzo flour or chickpeas flour. It taste like baby formula in my opinion Check labels because some flour mix have it. My favorite GF are King Arthur and Red Mill so far.