Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    The Wonderful Benefits of Gluten-free and Other Flours

    Reviewed and edited by a celiac disease expert.

    Celiac.com 10/30/2015 - Writing for the Times of India, Pooja Makhija has an interesting little article on the various types of flour commonly used in Indian cooking, including a number of gluten-free flours.

    Photo: CC--Swallowtail Garden SeedsThe articles features short descriptions of the various commonly used grain flours, and their characteristics. The article includes flours made from wheat, of course, but the gluten free flours include millet, sorghum, amaranth, rice, soy and quinoa.

    Celiac.com Sponsor (A12):
    Wheat Flours (Contain Gluten of course!)
    Most of the wheat or atta used in Indian cooking is culled from the semi-hard wheat varieties or durum, including, atta, cracked wheat/lapsi fada and semolina/sooji.

    Millet Flours
    Millet is a small-seeded grass that is also gluten-free. Millet flours are a great option for people with any kind of gluten sensitivity.

    Sorghum Flours
    Jowar is the Indian name for sorghum, which is also called white millet. This grain, and its close relative, bajra, both belong to the millet family, and are gluten-free.

    Jowar has been linked to lowering the risk of heart diseases as well as cholesterol. It also has cancer-fighting properties because of the presence of antioxidants, and brims with protein, calcium and iron.

    Bajra is a high energy food that is said to aid digestion, promote good heart-health, and to increase insulin sensitivity, making it a great option for diabetics.

    Amaranth Flour
    Rajgira is the Indian name for amaranth. Amaranth is a highly nutritious relative of quinoa, and also similarly described as a superfood. This tasty gluten-free grain is high in iron, calcium, protein and antioxidants.

    Rice Flour
    Used a great deal in Indian cooking, including dishes like neer dosa, rice flour is gluten-free, and makes a great substitute for wheat.

    Soy Flour
    Soy flour is made from ground soy beans, and is rich in vitamins and minerals, and vegetarian Omega-3 fatty acids. Soy protein is great for women in menopause, and also for elderly women.

    Quinoa Flour
    Quinoa is a 100% vegetarian reference protein, which means that the body absorbs 100% of quinoa's protein content.

    Read more at the Open Original Shared Link



    User Feedback

    Recommended Comments

    Guest Peg

    Also garam flour, which I believe is ground garbanzos.

     

    Papadums are yummy!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Buckwheat Flour Significantly Improves the Nutrition and Texture of Gluten-free Breads
    Celiac.com 10/05/2012 - Buckwheat flour significantly improves the nutrition and texture in gluten-free breads, according to a new study published in the journal Food Hydrocolloids. The study examines the role of buckwheat and hydroxypropyl methylcellulose (HPMC) in making gluten-free breads.
    The researchers point out that the food industry has cleared numerous formulation hurdles associated with removing gluten from dough, and created numerous new gluten-free products. However, they add, many gluten-free breads are still made with pure starches, "resulting in low technological and nutritional quality."
    The research team included M. Mariotti, M. Ambrogina Pagani and M. Lucisano. They are affiliated with the Department of Food Science and Technology and Microbiology (DiSTAM...


    Sheila Hughes
    Millet is an Untapped Gluten-Free Resource
    Celiac.com 05/14/2013 - Despite the fact that millet is more nutritious than wheat, as well as other gluten-free grains, modern science lacks the processing technologies to manufacture it on a large scale. Millet is an age-old grain, however we have yet to harness its full potential due to this drawback.
    The preparation of millet includes fermentation, decortication, milling, and sieving. Most of millet being processed today is currently being down on a household level in rural areas, and due to this fact its availability is limited in urban areas. Another challenge with increasing millet production is making sure the nutritional properties are not depleted during the process.
    Current health benefits of millet include high anti-oxidants which could mean a reduced risk of cancer...


    Jefferson Adams
    Are the New Sorghum Hybrids Safe for People with Celiac Disease?
    Celiac.com 06/05/2013 - In the west, sorghum has traditionally been used to feed livestock. However, in Africa and India, it has long been used to feed people.
    Recently, U.S. farmers have begun producing sorghum hybrids that are white in color, known as "food-grade" sorghum. In an effort to determine if these new hybrids are safe for people with celiac disease, a team of researchers set out to make a detailed molecular study.
    The team included Paola Pontieri, Gianfranco Mamone, Salvatore De Caro, Mitch R. Tuinstra, Earl Roemer, Josephine Okot, Pasquale De Vita, Donatella B. M. Ficco, Pietro Alifano, Domenico Pignone, Domenica R. Massardo, and Luigi Del Giudice.
    They are variously affiliated with the Istituto di Genetica Vegetale (IGV), CNR−Portici, c/o Dipartimento d...


    Jefferson Adams
    Gluten-free Wheat? Can New Wheat Hybrids Help Celiac Sufferers?
    Celiac.com 07/31/2013 - People with celiac disease react to specific proteins in wheat, and a team of scientists from Washington State University are attempting to develop new varieties of wheat that suppress those proteins and are safe for those with celiac disease.
    Currently, they can silence nearly 90 percent of the protein that causes a gluten reaction. They hope their research efforts will lead them to a strain that suppress 100% of the proteins that trigger gluten reactions.
    Since people with celiac disease react to specific proteins in wheat, the simple solution is to eliminate those proteins to develop an allergy-free wheat.
    According to the U.S. National Institutes of Health, wheat is made up of three groups of proteins : gliadins, low molecular weight glutenin...


  • Recent Activity

    1. - glucel replied to Bindi's topic in Super Sensitive People
      30

      Refractory or super sensitive?

    2. - cristiana replied to jadeceoliacuk's topic in Doctors
      3

      How to choose a Naturopath for 6yr old

    3. - jadeceoliacuk replied to jadeceoliacuk's topic in Doctors
      3

      How to choose a Naturopath for 6yr old

    4. - Wheatwacked replied to Gluten is bad's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Gluten Free ADHD medications

    5. - pasqualeb replied to pasqualeb's topic in Related Issues & Disorders
      13

      Muscle atrophy in legs


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,905
    • Most Online (within 30 mins)
      7,748

    AnnieG
    Newest Member
    AnnieG
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Gluten is bad
      7
    • gemknorodo
      5
    • Pua
      9
    • pasqualeb
      13
    • gregoryC
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...