Almost all cultures use flour. The only difference is its sources and how they use it. For instance, most Europeans use flour from wheat to bake bread. Meanwhile, Asians like flour from rice they use to make varieties of steamed sticky rice cakes.
The majority of types of flour contain gluten. Gluten is a protein that binds or glues food together, giving it a stretchy or elastic quality. It is usually associated with wheat.
Gluten has many benefits for the body. It is high in iron and protein and has a small amount of calcium. However, some people cannot tolerate gluten, unlike others.
Celiac disease or gluten-sensitive enteropathy is a condition where the immune system reacts to gluten, causing symptoms including diarrhoea, abdominal pain, bloating, constipation, gas, and heartburn. This condition eventually leads to reduced absorption of nutrients in the digestive system.
It is why many people look for gluten-free flour alternatives they can use for baking and cooking.
Top 3 Gluten-Free Flours In Singapore
1. CASSAVA FLOUR
A carbohydrate-rich vegetable root crop, cassava is a great substitute for wheat-based flour. Cassava is similar to sweet potato in terms of appearance. They are a stable ingredient in many countries.
How is it made
The first step in making cassava flour is soaking the peeled tubers in the water for up to six days. Then, manufacturers sun-dry or roast the tubers and remove the outer layer.
Once the dried tuber pieces are clean, manufacturers will grind them until they become fine flour.
Nutrients
Cassava flour is rich in carbohydrates and has little protein. It has no fat yet has similar mineral content as wheat or bread flour in Singapore.
Characteristics
Cassava flour has a mild nutty flavour and a neutral taste. Its texture is almost identical to white flour. Cassava flour is perfect for sweet and savoury dishes.
2. TAPIOCA FLOUR
Similar to cassava flour, tapioca flour is a gluten-free flour that comes from the cassava root! The only difference is tapioca flour only uses the starchy part of the root crop, whereas cassava uses the entire root.
How is it made
Manufacturers peel the starchy cassava pulp and wash and chop them. Then it will be finely shredded. Manufacturers then wash and spin the shredded pulps repeatedly until the only mixture left is starch and water. They will dry the mixture until only the starch remains.
Nutrients
Tapioca has the same nutrients as cassava. They are rich in carbohydrates and have protein and minerals. It does not contain fat.
Characteristics
Like some types of flour, tapioca has a sweet taste. However, people use it mostly as a thickening agent.
3. ALMOND FLOUR
Almond flour comes from peeled almond nuts. It is different from an almond meal.
How is it made
The process involves blanching the almonds into boiling water to remove the shells and skins and drying and grinding them into fine flour.
Nutrients
Almond flour is rich in antioxidants, vitamin E, and magnesium.
Characteristics
Almond flour has a sweeter and nuttier taste than all purpose flour in Singapore.
You don’t have to have celiac disease to try these gluten-free flour alternatives. Give these flours a try and taste them yourself!
Prima Flour has all the types of flour varieties you need. Visit Prima Flour today.