Each flour has its own characteristics in terms of texture, color and flavor. Combining several gluten-free flours in a single preparation provides a more balanced product and counteract potential defects. Ideally combine 3 to 4 different gluten-free flours in your preparations.
Leguminous flours are generally rich in protein and fiber, they bring the feeling of being satiated more quickly, by the fact we consume less. Privileged quality over quantity.
There are several categories of gluten-free flours
Grain and cereals
Nuts and oilseeds
The pseudos rice flours or starches
Beans; pink, red, white, black, coconut, azuki, tarbais, mung, flageolet, cornille
Lenses: orange, green, black and lentils
Red, green, black beans …
Peas: broken, chick, soy, whole
Peanut or peanut
Flour of lupine
Beans (pink, red, white, black, coconut, azuki, tarbais, mung, flageolet, cornille)
Red bean flour
Red bean flour is an off-white powder made from dried beans that has a soft texture and texture.
Black bean flour
It is used for cooking, for, and also allows quick bean dip or burrito filling.
Mung bean flour / mung
Mung beans – a type of green legume from the same family as peas and lentils.
White bean flour
Rich in dietary fiber, magnesium, phosphorus and high quality protein. White beans are a good source of folate and manganese, as well as vitamin B1, phosphorus, copper, magnesium, natural sweetener and iron.
Flour of fava
You can substitute 1/4 cup instead of wheat flour in almost any recipe, to add fiber. Grill lightly to reduce the bean flavor.
Lima bean flour
Always soak and cook the beans before turning into flour. Legumes may contain high levels of cyanide.
Pinto bean flour
A high nutritional density, this small spotted bean turns pink when it is cooked.
The bean flour ‘navy’
White beans, like other beans, are high in dietary fiber. Soluble fiber forms a gelatinous substance in the digestive tract that combines with bile (which contains cholesterol) and transports it out of the body.
Lenses (orange, green, black) and lentils
Flour of lentils
Characterized by its light taste, but typified at the same time, it brings a sweet and pleasant flavor to both salty and sweet preparations. It is a pulse flour to use in vegetable cakes, or to thicken a velvety of vegetables.
Red, green, black beans …
The bean flour is used in bakery. It is an enhancer or additive that accelerates the oxidation of the dough, because it contains an enzyme called lipoxygenase which allows to fix the oxygen of the air during intensified kneading. It contributes in part to the increase of the volume of the products thanks to the reinforcement of the resistance of the gluten.
Peas (broken, chick, soy, whole)
Peas are a complex carbohydrate rich in nutrients and rich in antioxidants. They have amino acids such as lysine and are a source of essential minerals such as magnesium, phosphorus and potassium. Peas also act as pre-biotic.
Yellow pea flours are rich in proteins, complex carbohydrates (including fiber), and are a good source of vitamins B1, B2 and B3, folate / folic acid, iron, zinc, calcium, potassium and magnesium.