แป้งกลูเต็นฟรี Gluten-free flour

นอกจากแป้งธรรมดาที่เราชาวเบเกอรี่ทั่วๆไปใช้กันอยู่ทั่วไปแล้วเรายังมีแป้งอื่นๆทีไม่มีกลูเต็นเพื่อเป็นทางเลือสำหรับผู้ที่แพ้กลุเต็นหรือต้องการหลีกเลียงกลูเต้นทำไมเราต้องหลีกเลี่ยงกลูเต็น คราวหน้าจะมาเล่าให้ฟังแต่ต้องขอโทษด้วยนะไม่ได้แปลเป็นภาษาไทยทั้งหมดนะจ๊ะ

Alternative Grains and grain flours
(Wheat-Free and Gluten-Free)
Amaranth flour (ต้นไม้จำพวกผักโหม หรือ ดอกบานไม่รู้โรย)
Amaranth is not a cereal grass. It comes from an annual related to spinach and Swiss chard. It is maroon in color with shaggy heads containing millions of tiny seeds. Its protein content is 18 percent. Amaranth has high starch content and is higher in iron and calcium than conventional grains. (Amaranth is available in Asian markets and is now grown in Nebraska and Colorado)

Buckwheat flour (เมล็ดข้าว บัค-ฮวีท)
Buckwheat flour is milled from whole toasted buckwheat. It is heavily textured and strongly flavored, slightly bitter. Its delicious nutty taste is good in buckwheat pancake when combined with other gluten-free flours.
(Commercially processed buckwheat pancake flour mix is not safe for celiacs because it is combined with wheat flour)
Buckwheat is actually the fruit of an herbaceous plant related to rhubarb, a little like amaranth. Its edible seeds are used as a cereal grain
It comes closer to the density of animal protein, than any other plant product. Buckwheat has huge amounts of thiamine, riboflavin, calcium, and phosphorus. It is amazingly high in protein, contains a small amount of fat, and is high in B-complex vitamins, especially vitamins B1 and B2.It is known as a blood-building food because eating it neutralizes toxic acidic wastes.

Buckwheat groats(เมล็ด บัค-ฮวัท)
Buckwheat groats are dehulled, unroasted buckwheat. Groats are used to make cereals.

Millet (เมล็ดข้าวฟ่าง)
Millet is a grass plant that has numerous small seeds on each grain The smallest of cereal grains, this tiny yellow seed has the most complete protein (6 to 11 percent) and significantly more iron than any other cereal grain. It is gluten-free: high in carbohydrates, and very rich in amino acids, phosphorous, and B vitamins. It has a high alkaline content, so it is easy to digest, the seed are milled into flour, Millet was grown in northern China, and rice was the predominant grain of southern China. Millet also flourished in the Roman Empire. It is now grown extensively in Colorado.


Oats
Oats are high in carbohydrates, with 13 percent protein and 7.5 percent fat, and they are a good source of calcium, iron, vitamin B1, and nicotinic acid Oat flour is commonly used in breads, cereals, cereals, granola and other baked products. Rolled oats are made from flattened kernels with the hulls removed and are used in oatmeal. Oat groats, used in breakfast cereals, are kernels with the husks removed.
Quinoa flour
This is our favorite flour, with its subtly sweet et nutty flavor. It comes from a leafy plant relative to lamb’s quarters, with goosefoot-shaped leaves. Quinoa is grown in the mountains of Peru and Bolivia. This grain dates back several thousand years. It was crucial to Inca diet. The name quinoa, pronounced “mother grain”
Quinoa is classified as a leafy grain, similar to amaranth and buckwheat. It has almost double the protein content of hard spring wheat (durum), which has the most protein of all wheat germs. Quinoa is widely used in breakfast cereals and pastas, as a side dish, and ground into flour for baking.
Quinoa is called the super grain. The world Health Organization says quinoa has closest to the ideal protein balance of any grain, being equal to milk in protein quality; quinoa is also high in B vitamins, iron, zinc, potassium, calcium, and vitamin E
Soy flour
Soy flour is generally light tan in color with a “beany”, slightly bitter flavor, Soy flour is fine-powdered flour very high in protein and phytoestrogen.It can be used for a variety of products, such as breads, rolls, doughnuts, cakes and pancake
Soy is produced from the same soybean plant as tofu. According to one source, Arrowhead Mills, soy flour is higher in fat than other flours, lower in carbs than other flours, and it is an excellent source of protein.
Cornstarch
Cornstarch is a refined product made from white corn. It is used in combination with other flours such as tapioca for baking. It is also great as a thickener.
Almond meal flour
Almonds are milled into a sweet-tasting flour or used as coarse bits in white and brown breads, cakes, and cookies that are quite delicious and safe for celiac.
Flax
Flax is usually referred to as flax seed or flaxseed meal. Flaxseeds are used to increase the fiber and omega-3 fatty acid content of foods. Flaxseeds added directly to baking ingredients increase nutritional value, provide a nutty flavor and a seed like texture, and impart color to muffins.
Hazelnut meal
Hazelnut meal, made from pure ground hazelnuts, is full of sweet, nutty flavor; hazelnuts are milled into a flour low in carbohydrates and containing a significant amount of protein, comparable to bean flour.
Rice flour
Rice is the second largest cereal crop in the world. It is grown from grasses, different from wheat. It is a staple food in Asia, as well as for the celiac population. This edible starchy grain is found in many varieties, including white, brown,texmati, basmati, and basmati, each has its own distinctive flavor, white rice is milled to remove the husks and bran. It contains far fewer nutrients.
Brown rice flour
Brown rice, processed to remove only the husks, contains 8 percent protein and is a good source of thiamine, niacin, riboflavin, and calcium.
White rice flour
White rice flour, which comes in two textures, regular and fine, has a bland flavor and is best used to avoid the grainy texture of all-rece breads. Parboiled white rice is enriched with iron and B vitamins. Rice bran added to baked goods provides an additional fiber source.
Tapioca flour
Tapioca flour, milled from the root of the tropical cassava plant, is bright white, finely powdered flour used to thicken soups, fruit pies, puddings, and gravies. The starch provides a chewy texture to gluten-free baked goods.
Potato flours
To make potato starch flour, the potatoes are washed and peeled. The potatoes are then sliced, drum-dried, then ground or milled into a fine, dust like powder. Potato starch flour is notably high in the minerals leucine and valine. It acts as an emulsifier similar to cornstarch. It is commonly used as a stabilizing agent in baking cakes.