Avoiding Gluten? Use This Healthy Flour To Cook With Instead!

measuring scoops of gluten free flours (almond, coconut, teff, flaxseed meal, whole rice, brown rice, buckwheat) wit a text in letterpress wood type

Photo credit: bigstock.com

What About Almond Flour?

It’s true that almond flour is loved for its versatility and gluten free qualities, but when compared to coconut flour, almond flour can’t hold a candle to it when it comes to fewer calories and more fiber. Also, if you are allergic to nuts, then coconut flour is the perfect choice!

Want to get started? You can buy coconut flour almost everywhere. If you have some on hand, we have a terrific gluten free banana bread recipe that you will love!

 

Gluten Free Banana Bread Recipe

Ingredients:

  • 4 large very ripe bananas
  • 4 whole eggs
  • ¼ pound (4 ounces) of room temperature butter
  • 1 cup of coconut flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 3 drops of French Vanilla stevia (or fresh stevia to taste)
  • A dash of cinnamon

Instructions:

  • Preheat your oven to 300 degrees.
  • Liberally coat a glass baking pan with butter.
  • In a large bowl, mix the eggs, butter, stevia, and bananas using a hand mixer.
  • Add the coconut flour, baking powder, and baking soda. Mix again.
  • Add the cinnamon and give it one last stir.
  • If you like, you can add ¼ cup of walnuts or slivered almonds to the mix.
  • Bake for 50 minutes at 300 degrees.
  • Turn off the oven, but leave the bread inside for another 10 minutes.

An extra tip when it comes to buying coconut flour: Read labels and buy brands that list only coconut flour as their ingredient. Some companies add sugar, preservatives, or artificial flavors to their coconut flour. Buy only pure coconut flour for the best health.

 

READ ALSO: Top 15 Reasons Why You Might Want to Think Twice About Going Gluten Free

 

There are numerous ways to use coconut flour in your diet, even if you don’t like to bake! You can use it in place of breadcrumbs; make a gluten free coating for chicken or fish; add it to hamburger meat to give them more texture; even add some to soups or stews to make them thicker without having to rely on dairy products or wheat flour.

You are limited only by your imagination. Enjoy!

References:

www.healthyeating.sfgate.com

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