Oats are valued for their protein content, they lower cholesterol, and stabilize your body’s blood sugar, lowering the risk for heart disease. Oat flour has all the same benefits as whole oats and can be used in most baked goods. It ofers a light texture and nutty flavor. Although oats are naturally gluten-free, they may contain small traces of gluten due to their unique growing process, so if you must avoid gluten look for the gluten-free label.
Spelt flour is very dry, so it is best used in recipes that have a lot of fat. Spelt is an ancient grain, is high is niacin which improves circulation and also reduces cholesterol, and is rich in minerals needed by every system in your body. Spelt is also easier to digest than white flour, but note that it does contain gluten.
Brown Rice Flour
Rice flours have long been a staple of the gluten-free baker. Brown rice flour has less calories and more protein than wheat flour. It is rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. Brown rice has a low glycemic index and can help reduce blood sugar spikes for those managing diabetes. It also promotes cardiovascular health, promotes bone health, and boosts metabolism.
Coconut flour is made from the meat of the coconut that has been dried and crushed. It is gluten-free, high in fiber and doesn't have a very strong coconut flavor. With 5 grams of fiber per tablespoon, coconut flour is a great way to help you get the recommended 25 grams of fiber per day. Coconut flour also has almost double the amount of protein as wheat flour. While the coconut flour will provide more saturated fat, most studies suggest this is one of the “good” fats.
Recipes originally published in Joy of Kosher with Jamie Geller Magazine Fall 2015 Subscribe Now