flours
rice flour
Dating back to at least 5,000 BC in China, rice is a staple food throughout the world. Generally, rice is the most easily tolerated grain, which is why it often features as one of the first foods in an Elimination Diet. Packed full of B vitamins, zinc, magnesium, phosphorous, copper and iron, the flour is a wonderfully light, subtle-tasting one which is fantastically useful, especially when combined with another flour. There are usually two types of flour available - ground rice which is rice that has been ground to a coarse powder and is creamy white in colour, and rice flour which is a very fine white powder. You can often buy these in large, inexpensive bags, particularly in Indian or Asian sections of supermarkets or specialist stores.
,
parma ham and rocket pizza,
chocolate and hazelnut brownies,
raspberry tarts,
corn bread,
gnocchi with mushroom and pancetta sauce,
roasted vegetable tarts,
tarte tatin,
plum crumble,
the ultimate gluten-free & dairy-free chocolate cakerelated ingredients: rice milk,
rice pasta,
rice noodles,
rice paper sheets,
rice,
rice syrup
amaranth flourDating back to the Aztecs and Incas, amaranth is a highly nutritious grain.
barley flourThe oldest cultivated cereal, barley does contain gluten but only a low amount.
buckwheat flourBuckwheat isn’t related to wheat and, unlike wheat, doesn’t contain gluten.
chestnut flourMade from dried chestnuts, this flour can be used to give a wonderfully strong nutty flavour in cakes and biscuits.
corn/maize flourThe various flours produced from corn have all been used for centuries throughout the world.
gram/chickpea flourA fine, golden-yellow coloured flour with a lovely subtle taste, gram flour is also known as besan flour.
kamut flourThis ancient grain is related to wheat but is often fine for wheat-sensitive people.
millet flourRich in minerals, millet also contains all eight of the essential amino acids.
oat flourParticularly high in soluble fibre, oat flour makes delicious breads, biscuits, muffins and pancakes.
potato flourThe dried starch of potatoes is used to make a flour which is a useful thickening agent.
quinoa flourPronounced ‘keenwha’, quinoa was once a sacred food of the Incas.
rice flourDating back to at least 5,000 BC in China, rice is a staple food throughout the world.
rye flourGreat for taste and texture, rye is a staple of central and Eastern Europe.
sago flourA starch made from the sago palm, this is very similar to tapioca but has a more subtle flavour.
soya flourThere is evidence that the isoflavones found in soya beans can help reduce levels of cholesterol in the blood.
spelt wheat flourSpelt is an ancient type of wheat grown by the Romans with a slightly nutty flavour.
tapioca flourTapioca is made from the cassava root and the flour is useful as a filler or thickener.
