Wheat flour is produced from wheat milling, a gluten-rich cereal widely used in the preparation of biscuits, cakes, bread and various industrialized products around the world.
However, although widely used, over-consumption of refined products, obtained from wheat flour, is associated with the development of cardiovascular disease, diabetes and obesity.
- For this reason.
- Other types of flours.
- Higher in fiber and nutrients.
- And gluten-free.
- Have appeared on the market.
- Which can replace wheat flour in various culinary preparations:.
Whole wheat flour is an excellent substitute for white flour because it is high in fiber. Each 100 grams provides about 8.6 grams of fiber, unlike white wheat flour, which provides only 2.9 g.people who have constipation, as well as increasing the feeling of fullness.
In addition, whole wheat has a higher content of vitamin B, important for the functioning of metabolism.Whole wheat contains gluten, so it should not be used by people who are allergic or gluten intolerant.
Algarroba is a flour that is produced from the fruit of the algarrobo, which is rich in antioxidants, mainly polyphenols, in addition the algarrobo flour is rich in calcium and magnesium, minerals important for bone health.
Algarroba can be used as an alternative to cocoa powder or chocolate because its taste is similar, this flour does not contain gluten and can be used by people with coeliac disease, wheat flour allergy or gluten intolerance. Find out how to use the algarroba.
Outra excelente opção para substituir a farinha de trigo é a farinha de aveia, que contém fibras solúveis, chamadas de beta-glucanas. Esse tipo de fibra forma um tipo de gel no estômago que ajuda a aumentar a sensação de saciedade, melhora a saúde da flora intestinal, reduz o colesterol ruim (LDL) e ajuda a regular o açúcar no sangue. Por isso, a farinha de aveia é uma excelente opção para pessoas que desejam perder peso e para regular a glicose no sangue.
In the case of celiac people, oats should be consumed under the guidance of a nutritionist, as although it does not contain gluten, in some cases it has been observed that the body may develop an immune response to oat proteins, aggravating seizures.in some cases, oatmeal may be contaminated with wheat, rye or barley.
Coconut flour is produced from dehydrated coconut milling, is a versatile flour that offers various health benefits, coconut is rich in saturated fats, with antimicrobial and antiviral properties that help strengthen the immune system, and does not contain gluten, so it is an excellent choice.for people with coeliac disease, wheat allergy or gluten sensitivity.
In addition, it provides a large amount of fiber, about 37.5 g per 100 g, compared to other flours, making it an excellent choice for people suffering from constipation. See other benefits for coconut health.
Buckwheat is considered a pseudocereal because it is a seed, characterized by gluten-free and antioxidant-rich, mainly polyphenols, which help reduce inflammation, improve blood pressure and contribute to the proper functioning of the heart..
In addition, buckwheat flour is rich in B vitamins and minerals such as iron, calcium and selenium, which are critical to preventing diseases such as anemia, osteoporosis and Alzheimer’s disease.Although gluten-free, it is important to stick to the label., as it may contain traces of this protein, discover more benefits of buckwheat and learn how to use it.
Almond flour is an excellent alternative to replace wheat flour, since in addition to having a pleasant taste, it is low in carbohydrates, it does not contain gluten, it is rich in vitamin E and other micronutrients.
Using this flour in recipes is an excellent choice for people with diabetes who want to lose weight, as it helps regulate sugar and blood pressure, and reduce bad cholesterol (LDL).
Like buckwheat, amaranth is considered a pseudocereal rich in antioxidants, proteins, fiber, iron, calcium and selenium, so it is excellent for improving brain, bone and heart health.
Although gluten-free, it is important to read the label of the package, as there may be cross-contamination and contain traces of this protein.
Quinoa flour is rich in fiber, gluten-free, and contains protein and iron, making it an excellent alternative to wheat flour, this flour can be used to make pancakes, pizzas, cookies, bread and cakes, and is You can get it in supermarkets or prepared. at home, placing the beans in a grill pan and then in a food processor or blender.
Peas are legumes with excellent benefits for the body, as they are rich in antioxidants, proteins and fiber, which help to improve intestinal health, in addition to being gluten-free; However, for people who frequently suffer from gas or intestinal swelling, pea flour is not a good choice as it contains carbohydrates that ferment in the gut and can cause discomfort.
A araruta é um tubérculo semelhante a mandioca ou inhame, rica em fibras e nutrientes como magnésio, ferro e cálcio, que facilitam a digestão. Além disso, é muito usada em forma de farinha e polvinho, para a substituição do trigo por pessoas com doença celíaca ou sensíveis ao glúten. Por ser de fácil digestão é recomendada para crianças pequenas e bebê acima de 6 meses de vida, idosos e gestantes. Veja como a araruta é usada na culinária, estética e higiene pessoal.