Ask the RD What s the Healthiest Gluten-Free Flour


Gluten Free Flour Review

Video taken from the channel: Kimberly’s Gluten Free Kitchen


Gluten Free Flour TESTED

Video taken from the channel: ALL YOU CAN EAT


Gluten-Free Flour Blends

Video taken from the channel: The Vegan Corner


Which Kind of Gluten Free Flour is Best?|Which GF Flour is Healthiest?

Video taken from the channel: Michael DiSalvo


The Best & Healthiest Flours For Sourdough | #AskWardee 065

Video taken from the channel: Traditional Cooking School by GNOWFGLINS


Gluten-Free Flour Alternatives

Video taken from the channel: Dr. Josh Axe


6 BEST GLUTEN-FREE FLOURS ‣‣ for all your baking recipes!

Video taken from the channel: Simply Quinoa

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.

“Primal Body, Primal Mind: Beyond Paleo for Total Health and a Longer Life” by Nora Gedgaudas
from Primal Body, Primal Mind: Beyond Paleo for Total Health and a Longer Life
by Nora Gedgaudas
Inner Traditions/Bear, 2011

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.

“Gluten-Free Cereal Products and Beverages” by Elke Arendt, Fabio Dal Bello
from Gluten-Free Cereal Products and Beverages
by Elke Arendt, Fabio Dal Bello
Elsevier Science, 2011

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.

“AARP The Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young” by Loren Cordain
from AARP The Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young
by Loren Cordain
Wiley, 2012

● 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).

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

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.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

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.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

There are some grains that are gluten-free, such rice, millet, quinoa, soy, corn, oats, buckwheat, amaranth, sorghum, and teff (an Ethiopian cereal grain).

“Ferri's Clinical Advisor 2020 E-Book: 5 Books in 1” by Fred F. Ferri
from Ferri’s Clinical Advisor 2020 E-Book: 5 Books in 1
by Fred F. Ferri
Elsevier Health Sciences, 2019

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.

“Cracking the Metabolic Code: The Nine Keys to Peak Health” by James B. Lavalle, Stacy Lundin Yale
from Cracking the Metabolic Code: The Nine Keys to Peak Health
by James B. Lavalle, Stacy Lundin Yale
Basic Health Publications, Incorporated, 2004

Gluten-Free Ancient Grains The most popular gluten-free grains are amaranth, buckwheat, millet, quinoa, sorghum, and teff.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

Prepackaged gluten-free foods often contain rice flour, which is higher in calories, higher in carbohydrates, and lower in nutrients than even regular flour.

“Keto: The Complete Guide to Success on The Ketogenic Diet, including Simplified Science and No-cook Meal Plans” by Maria Emmerich, Craig Emmerich
from Keto: The Complete Guide to Success on The Ketogenic Diet, including Simplified Science and No-cook Meal Plans
by Maria Emmerich, Craig Emmerich
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • 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.