Gluten-Free Flour...For Real

Sarah-Jane Bedwell, SELF magazine

I know it seems sorta counterintuitive, but there are several types of flour for those who have been diagnosed with Celiac design, are into the whole gluten-free trend or are just interested in cool, different food stuff.

Whether you're a carbaholic or not, you have gotta see these flours.

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ALMOND FLOUR: Made from grinding blanched nuts, this flour works best in recipes for moist or light, fluffy cake-like results. And just one serving of almond flour has a whopping six grams of protein and a hefty dose of healthy monounsaturated fats, fiber and vitamin E. Try these oatmeal banana cookies.

OAT FLOUR: Since it's super similar to its wheat cousin, oat flour is made by grinding certified gluten free oats in a blender or food processor. Try replacing a portion of the wheat flour with rich, nutty oat flour in your favorite cookie recipe for a soluble fiber boost.

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BROWN RICE FLOUR: To avoid a grainy texture when baking (after all, it is just ground-up rice), it's best to combine this flour with other gluten-free flours. Because of the natural fats and oils in the grain, make sure to store this flour in the fridge.

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COCONUT FLOUR: Made from ground dry coconut meat, this varietal has six grams of fiber per two tablespoons--the most fiber per serving of all flours! The high fiber and protein content of this low-carb, faintly sweet flour helps to regulate your blood sugar and produce baked goods that will keep you fuller for longer. But, treats made with coconut flour require more liquids (like eggs) than other flours do, so it cannot be substituted for wheat flour in equal proportions.

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