6 Alternative Flours for Gluten-Free Baking

 

The Best Gluten-Free Flour Alternatives| The Healthiest Flours To Use

Video taken from the channel: Dudleydudzz.


 

10 Essential Gluten-free Flours

Video taken from the channel: Nutritionicity


 

Keto Flours 101 | Low-Carb Baking Science

Video taken from the channel: TPH Keto Desserts


 

How to Make GLUTEN-FREE FLOUR Gemma’s Bold Baking Bootcamp Ep 3

Video taken from the channel: Bigger Bolder Baking


 

Gluten-Free Flour Alternatives

Video taken from the channel: Dr. Josh Axe


 

Can I substitute regular flour for gluten free flour?

Video taken from the channel: Claire Elizabeth Creates


 

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

Video taken from the channel: Simply Quinoa


When regular all-purpose flour isn’t an option, try these 6 alternatives for gluten-free baking. 1. Almond Flour. Almond flour is simply blanched almonds ground into a meal.

It is high in protein, heart-healthy fats, and vitamin E. When baking, use almond flour in dense baked goods, such as these gluten-free brownies. Almond flour is simply blanched almonds ground into a meal. It is high in protein, heart-healthy fats, and vitamin E. When baking, use almond flour in dense baked goods, such as these gluten-free brownies. You can also use almond flour as a replacement for bread crumbs in recipes, such as in meatballs or as coating for chicken or fish.

Almond flour is simply blanched almonds ground into a meal. It is high in protein, heart-healthy fats, and vitamin E. When baking, use almond flour in dense baked goods, such as these gluten-free. Almond flour is simply blanched almonds ground into a meal.

It is high in protein, heart-healthy fats, and vitamin E. When baking, use almond flour in dense baked goods, such as these gluten-free. You can use chia seed flour in a wide variety of gluten-free recipes as a 1:1 replacement for wheat flours. Increase baking time by about 5% Liquid levels may need to be increased (depending on the recipe) 5) Quinoa Flour.

This sturdy, dense flour, also called garbanzo bean flour, can bind well with lighter gluten-free flours. It’s great for non-chocolate baked goods, Bilgen says. Try it in cookies, muffins, breads, crepes, tortillas, and flatbreads. Coconut flour.

This highly absorbent flour can make baked goods light and fluffy. Sorghum flour. Sorghum flour, also called jowar in India, is made from grinding whole grain kernels of the sorghum plant.

Sorghum is high in dietary fibre, protein and iron. It has a very soft, light crumb with a mild, sweet flavour, allowing sorghum flour to yield smoother and softer textured gluten-free baked goods. Others have put together wonderful lists of all the gluten-free flours along with their various pros, cons, and blending options.

I wanted to offer you an introduction to my six favorite gluten free flour substitutes – the ones that we use most frequently and successfully in our breads, buns, and pizzas. Gluten-Free Flour Substitutes Rice Flour. A variety of healthy, gluten-free alternatives to regular or wheat flour exist for those who avoid gluten. Here are the 14 best gluten-free flours.

Olivia Chadwick. Brown rice flour, white rice flour, sweet rice flour rice flour is a very popular flour. Actually, it is the most common flour used in gluten-free baking.

This is because the texture is extremely light, fine, and slightly gritty.

List of related literature:

Oat and millet flours are my favorite gluten-free grains which, when ground into flour and used together, make delicious cakes and muffins.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

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

Gluten-free flour (which could contain rice, garbanzo, amaranth, quinoa, corn, sorghum, tapioca, or any number of other flours) is more difficult to use in baking precisely because it lacks gluten, which is largely responsible for the characteristic texture of many baked goods.

“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

* You can substitute wheat-free and gluten-free flours for regular flour in many of my recipes, but there are always going to be some that just don’t work with gluten-free flour.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

The recipes in this book use only gluten-free flours.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

All of the other flours are very low in gluten.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Meadows Mills will Most recipes for making bread or other baked goods from gluten-free flours involve complicated mixtures of many flours, usually refined flours.

“The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times” by Carol Deppe
from The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times
by Carol Deppe
Chelsea Green Publishing, 2010

I have also tried using gluten-free flours using different recipes from the internet.

“The Art of Gluten-Free Sourdough Baking” by Sharon A. Kane, Peggy Matthews
from The Art of Gluten-Free Sourdough Baking
by Sharon A. Kane, Peggy Matthews
Ebookit.com, 2013

Chapter 9 goes into detail about how to mix gluten-free flours to get the best results.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

In high-fat recipes, such as cookies or cakes, simply replacing the wheat flour with an equal amount of gluten-free flour doesn’t work.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

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

[email protected]

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87 comments

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  • Thank you Gemma for all your efforts.. love your videos.. I have a question about chickpea’s flour..some people say you have to soak chickpeas in water at least 24 hours to rid them from the poisonous substances in them.. then let them dry and then you grind them..is this true or not..??

  • 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

  • So what are you do if you haven’t been able to eat gluten because you are sensitive to it and since substituting in almond and coconut flour I have now become sensitive to those. Really stinks and I’m not sure what I can use anymore!

  • Refer to my recipes! I love baking especially low-carb bread and I have been quite successful in some of my tries!
    https://hamspantry.blogspot.com/2020/04/low-carb-rosemary-garlic-bread-without.html
    And other recipes are in my Instagram profile: ham0405

  • Thank you for showing how to make gluten-free flour from other by-products. Recently, a member of my family must now be on a gluten-free diet due to her recovery from cancer, which has affected her body, e.g., electrolytes and other immune systems’. Hopefully, she will not have to be on this restrictive diet for the rest of her life but only until her body gets back into a normal functioning unit.

  • 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 ❤️

  • Hi Gemma
    I really liked this video and the mix is really healthy. Could you please share some more ideas for healthy floor for baking cakes as the commonly used while flour is not too healthy.

  • 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).

  • How about banana flour, coconut flour, almond flour,… I just heard of cricket flour, but that’s just disgusting to even think of…

  • I forgot where I got this recipe from otherwise I would give them full credit. This recipe is absolutely amazing. I recommend using low sodium cheese (low sodium only not fat free) The salt content combination between the Mozzarella Cheese and Almond Flour is very high. Thus the bread is a bit salty for my liking with regular cheese with full sodium content. I use the buns for Hamburger, Sandwiches, etc.

    Love pizza, buns, rolls and tortillas? Don’t worry you can still have them on Keto without all the carbs! It’s called Keto Fat Head Dough

    Ingredients

    • Mozzarella Cheese (use a scale and weigh out 10 oz)

    • Almond Flour (use a scale and weigh out 5 oz)

    • Egg (1)

    • Baking Powder (1) Teaspoon

    Directions

    • Put cheese in a microwave safe bowl and microwave for 30 seconds, stir and microwave for an additional 30 seconds, stir and microwave for 30 more seconds

    • Add Egg and Mix Well

    • In a separate bowl mix together almond flour and baking powder, make sure you do not have any lumps

    • Add the dry ingredients in with the cheese and egg, mix thoroughly

    • Kneed the dough for 3 minutes to get everything incorporated

    Pizza Crust

    • Preheat the oven to 350 degrees

    • Roll out the dough using a rolling pin to the desired crust size (approx 1/4 of an inch thick

    • Place on a pizza pan, poke holes using a fork, place in the oven for 10 minutes or until brown

    • Remove from the oven, put desired toppings on and place back in the oven until your cheese is melted

    Onion Rolls

    • Preheat the oven to 350 degrees

    • Dice up about half a small onion, place in a pan with melted butter to brown

    • Section the dough out into ball, then shape into the size rolls you would like them to be

    • Place on a parchment lined baking pan, top with onions and place in the oven for 10 to 15 minutes

    Buns

    • You will want to double the recipe to get 4 decent size buns

    • Preheat the oven to 350 degrees

    • Section the dough out into equal balls, then shape into the size buns you would like them to be

    • Place on a parchment lined baking pan and place in the oven for 10 to 15 minutes

    Tortillas

    • Preheat the oven to 350 degrees

    • Roll out the dough using a rolling pin

    • Use a small bowl to cut the tortillas shapes, place on parchment lined baking pan and put in the oven for 10 minutes or until brown

  • 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)

  • So, my fiance is allergic tonall nuts, including coconut! So, could flaxseed be used as a flour substitute? If so what ratio would you say compared to other flowers in keto recipes? Could arrowroot flour be used as well or is it really just a cornstarch replacer?

  • 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?

  • I’m using psyllium husk powder and coconut flour with great success for small bread rolls, essentially to have a higher fat/lower carb option for breakfast and snacking. The recipe is extracted as-is from KetoConnect (highly recommended website and youtube channel). I’m not affiliated with them in any way, I just enjoy their videos and recipes. Give it a shot: https://www.ketoconnect.net/low-carb-rolls/. This recipe is THE one helping me the most to reach my macros and keep with the diet, because it tastes really good and gives the same experience of eating bread.

  • Dr. Axe, the Sprouted flour company has sprouted brown rice flour. Also almond flour helps with browning of gluten free baked goods.

  • 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.

  • From my experience anyone who tells you that their keto bread taste just like real bread is lying, it’s nothing like it..that’s why i just gave up on bread period…it’s not worth the expense..

  • Thank you for this information on KETO baking science-much needed for those of us still navigating the world of KETO/ gluten-free living. Curious to know: can Chia or flax seeds be used for its gelatinous mucilage needed to get the glutenous effects so necessary for breads and other flour-based breads and pastries?

  • Great video, thanks for uploading. I use the recipe on Diet Doctor for almond flour rolls (link below) except I use whole eggs and sifted almond meal in place of almond flour (almond meal can get quite lumpy). I find the texture, taste and mouth feel to be really good for open-top sandwiches, so maybe almond meal gives a better texture than almond flour (which I can’t find in my local stores). Interestingly, I did get some gut rumbles when starting out on these keto rolls, which may have been my digestive system getting used to the psyllium husk fibre.

    https://www.dietdoctor.com/recipes/the-keto-bread

  • What would you recommend to substitute for a pie crust? The crust will still contain the other stuff… lard, vanilla, some sugar, and buttermilk.

  • Hey! Try https://www.youtube.com/watch?v=zsl5ENgZnr0. Its egg free so it doesn’t have that eggy taste. It does have a lot of arrowroot flour. Maybe you can replace the same with almond flour. I did make it as is and it was my first and its been the best gluten free bread so far. I’m sure you’ll find a way to make it into a Keto one. All the best. If you do, please put up a video, would love to know.

  • 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?

  • Hi can u plz help me to make Gluten free all purpose Flour…..?
    I want to make it in home for my son who is Celiac patient and also its really expensive in Pakistan (Schar products)

  • 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! ��

  • 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

  • Thank you for the great video! I just shared a keto buns recipe with psyllium huskit’s so easy and tasty:) maybe you want to check it out! https://youtu.be/lsva4tNRrRc

  • 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������

  • Try Dr Berg recipe
    I am an accomplished regular bread baker and now keto fully I am experimenting the psyllium fiber works extremely well but I am also attempting to incorporate very small amounts of cassava or blend using very small amounts of regular flour as a compromise to keep the carbohydrates down to the right level per slice Are use maple syrup in the Dr. Berg bread and if you do the used correctly useful eat up the sugar just to as yeast does to produce good dry ��

  • You referred to your blender a couple of times in this video what kind is it? I need a new one, so I might as well buy a really good one this time around. Thanks!

  • 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

  • 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!

  • Uses for the larger pieces of chickpeas, save and the next time you make hummus or burmese (chickpea) tofu soak those left over pieces for 24 hours and then use in your hummus or burmese tofu recipe.

  • hi gemma but how w will use thee in palce of all purpose flours. any standard measuremenst. also gemma we get in markets already besan flour which is actually chickepa flour. mayb u can check in aisna shops. its very cheap also

  • Almond peel is known to contain nutrient inhibitors so it may not be a good idea to make flour with it. A better option might be to soak, peel and dehydrate the almonds before grinding.

  • As per your request, I’m attaching a link to the best keto/low carb bread my family and I have ever tried. It taste exactly like bread. The link is to another YouTuber, “The Keto King”. Tell me what you think. https://youtu.be/OHJdHPKAMXg On another note, I’m posting a link to this video to my Keto/low carb group. It’s very detailed. Thank you for that.

  • Almond flour is actually made from blanched almonds. It also requires double grinding. First you grind them in a food processor or a blender (meal) and then in a coffee grinder to obtain fine grit (flour). That way you don’t have any leftover course meal and no sieving necessary.

  • If almond flour is called for, can I sub for coconut flour? Just use 1/3 of the amount and add Ann extra egg?
    So if it’s 1c almond flour and 1 egg, do 1/3c coconut flour and 2 eggs?

  • Search for the ‘Highfalutin Keto channel. ( I am unsure of the full or proper name for the channel) He compares different keto bread recipes. He was working on comparing cinnamon roll recipes. One use the Fathead dough, the other used psyllium husks. The results were amazing. But I think the recipes could be modified into a light, almost Brioche like bread.

  • Hey Gemma, Love your channel and all your recipes! I just have one question, in your recipes can i use wheat flour or does it have to be self raising flour only? do let me know as i am eager to try out your recipes.

  • 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..…

  • Hello Gemma, I am planning on making macarons, but I can’t really find almond flour in my country, so can I make them with your homemade almond flour recipe?

  • Gemma we were also raised with the mentality not to waste any food. I love that you encourage not to waste as well❤️ love from Edmonton,Canada

  • 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.

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  • 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

  • first video i saw from you. I like it. hopefully i will discover some tasty bread recipes from you because the few i tried from elsewhere were ok in terms of structure etc. but lacking in the taste department.

  • Hi, could you tell me if you try to make white almond flour?
    Some say to boil them and after put the in cold water, after let them all night in a pan to dry.

    For me i dont boil them but let them all night in water, after that i take off the skin
    But to dry them
    Now this is my question
    Can you put them in dehydrators?
    And will it keep all the nutrients?

    Thank you very much ��

  • 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

  • Hi Gemma, love tour channel.
    I have tried so many with my little boy and we love baking together.
    Any chance you could make a video on modeling chocolate and a naked cake as I plan to make my baby girls christening cake.
    Thank you for the constant inspiration.
    Anne from Co.mayo

  • Hello Gemma what is the alternative for 3rd or low class flour? I can only buy bread, self raising and all purpose flour here. Hope you will reply to this message. Thank you!

  • 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!

  • I liked your video, lots of good info. I just made a bread recipe with psyllium and it is my go to from now on. I’ve made so many breads that just didn’t do it for me.
    It is from Fittoservegroup.com
    It’s called Keto high fiber bread. Take a look, I really like it and I’ve tried lots of others.

  • Miss Stafford I wanted to ask if I can use this almond flour to make macaroons because I saw in others videos that they bland the almonds

  • Hi Gemma!
    I love you videos

    I want to share..
    you needn’t discard chickpeas bits….
    1) You can wash, soak, drain and season them to make a salad
    2) soak cook season for stuffing
    3) soak cook add in to make vegetables, soups
    ��

  • well the are gluten free but not substitute to regular flours its kind of blend of various flours with addition of gluten substitute like xathan gum (forgot spelling) that make actual replacement for gluten flour.

  • Thanks for the video. I made a blueberry cobbler last night with coconut flour and it didn’t come out good. The blueberry tasted great, but the coconut flour looked like a sandy beach on top of the blueberries. What could I use instead to give that crumble effect? Am I out of luck to make a healthier cobbler? I substituted stevia for sugar and a lower calorie butter and egg whites to drive the calories down. Do you also think egg whites instead of eggs had something to do with the “sandy beach” look of the cobbler? Please let me know anything I can do to get the effect of a normal cobbler. I didn’t use any xanthan or guar gum either. Thanks for any suggestions.

  • I’m trying to make the perfect french bread recipe for caviar with butter. It almost doesn’t even have to be keto at this point, just healthier than regular french bread. Anyone?

  • 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.

  • Besides the Almond flour, are the other flours Keto diet friendly. Do you have recommendations on What flours to use for Keto diet.

  • 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?

  • 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!

  • Here’s a link to a keto bread recipe which people say is exactly the same as bread which is made with wheat…
    Bread-maker version: https://www.youtube.com/watch?v=OHJdHPKAMXg&t=1s
    Oven version: https://www.youtube.com/watch?v=wAJKX-deb9k&t=3s

  • I’ve seen recipes from Europe for European style hearty breads (crust on the outside, chewy on the inside) that use potato fiber and bamboo fiber. There’s actually even a product from the Netherlands called Pofiber.
    Unfortunately I haven’t found either in the US, but I want to buy and try some when I’m in Germany again (hopefully this summer).

  • 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 ��

  • 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 was thinking, what if you took yeast and added 1 teaspoon sugar to feed the yeast, but no more. One teaspoon of sugar has 4.2 grams of carbs. That would be for entire loaf.

  • Please, please use ear plugs to protect your ears when making chickpea flour. I wish someone would have told me when I made them. 3 months later I’m still wearing ear plugs because of pain from noise.

  • 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!

  • Psylliam turns my food purple. The texture was good. It held up for a bun. Was pretty soft. Rose like a hamburger bun but was darkest purple. Not good. I want a great hamb bun recipe

  • Thank you!! Here my favorite keto bread. It lasts for over a week without being packed. Fast and easy:
    6 organic eggs
    500 g of low-fat quark
    100 g of ground almonds
    100 g of ground flaxsee
    4 tablespoons chia seeds
    4 tablespoons of flaxseed flour
    1 pack of baking soda
    10 g of bread spice = 1 tbsp or 3 tsp
    1 tsp salt
    Mix it all up, let it rest 15 minutes and form bread rolls with wet hands and put the pieces (better thinner ones like baguettes, or little bread rolls) right on the baking paper in the oven at 175 degrees Celsius for quite 1 hour.

  • I have an Idea for the leftover chickpeas, you don’t have to discard those, just soak them in just enough water to soften them and make falafel with them. I think it’s a great idea.
    Like so Gemma can see this.

  • I am looking to make a marvelous bread that i buy a lot but it is very expensive. The problem is that i know the ingredient but i don’t know the quantities… Can you help me pleasseee?? so the ingredients are: water, peas protein ( i know it is 34% of it), oats, coconuts flour, sweet potatoes, tapioca, flax seeds flour, psylium, sacharomyces cerevisiae and salt. This is the best bread ever i wish i could make it myself!! PLEASE HELP!!

  • 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.

  • 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

  • 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.

  • almond flour so God damn expensive here in tunisia:\.. i guess i will stay by the wheat flour while im on keto:\.. 1meal per day

  • on the table at minute 1:45….
    how it is possible that almond flour has more calories than coconut flour? have you check those math?

  • I used protein powder in pancakes and waffles!
    Cinnamon
    1oz cream cheese
    1egg
    1T coconut flour
    1T vanilla whey
    1/2tsp cinnamon
    1/4tsp baking powder
    1/8tsp stevia or 10gtts

    Chocolate
    1oz cream cheese
    1 square unsweetened chocolate
    1egg
    1tsp coconut flour
    1T cocoa powder
    1T chocolate whey
    1/8tsp stevia or 1tsp swerve

  • I love this! I recently found out I am allergic to wheat and that means I can’t have all the cakes and desserts that I love so much. I found it out right after my birthday too, so it made me feel even worse that the cake I had was making me sick! Is there any way I can substitute these or different flours into cakes or cookies? I tried using a packaged gluten free flour mix and it tasted and smelled like grass. Not good for cakes:( Would you also be able to do wheat free cake or cookie recipe in the future? Baking and desserts are my passion and having to limit myself because of an allergy has made me really depressed.

  • Which gluten free flour would best substitute traditional flour that would be used for fish and chips style batter? thank you for posting very helpful video

  • Thank you for sharing this video. My wife and i are struggling to find keto bread, and this info gave me an idea on how to make our own version of keto bread.

  • I substituted Psyllium fibre for Oat Fibre one for one in Diedre’s Low Carb Bread recipe. Turned out great. Pretty much the same great taste.

  • Thank you very much for the tips. I have made lentil and chickpea flour with this way. Btw I wonder How can we make lentil or chickpea flour doughs rise? I tried to make chickpea bread three times but I failed. It was all flat.

  • 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.

  • Here is Keto King’s version of Dierdre’s keto bread. Just like (for us that doing keto/low carb) the real stuff!

    Oven version
    https://youtu.be/wAJKX-deb9k

    Bread maker version
    https://youtu.be/OHJdHPKAMXg

  • Love the information thank you so much for sharing. You should check out Nutritionrefined’s chanel she seems to do a lot of keto, vegan, Paleo type bread and wraps