Revolution in the food industry: gluten-free flours in Trevira fabric sacks. One of the main challenges in packaging gluten-free flours is to ensure that the product remains safe and uncontaminated by gluten during the production and distribution process.
In recent years, the food industry has witnessed a growing demand for gluten-free products from consumers with celiac disease or gluten sensitivity. To meet this continuously increasing demand, the industry has developed innovative solutions to ensure the integrity and safety of gluten-free products. Among these innovations, the use of Trevira fabric sacks to package gluten-free flours stands out.
There are people who cannot tolerate gluten in their diet because it damages their intestinal villi, which affects the absorption of nutrients. These people are celiac and have celiac disease; it’s not an allergy, it’s an intolerance. Those affected should completely eliminate gluten-containing foods from their diet. Gluten is found in some cereals: specifically, only wheat, spelt, rye, barley and oat flours develop gluten. Rice, corn, buckwheat, pea, quinoa and amaranth flours do not develop gluten, for example, although there are many more. Most come from legumes or nuts.
Gluten-free flours
Let’s find out the main gluten-free flours
Rice flour
In Japan, the flour from this cereal is used for tempura batter. It is a light flour that is used primarily for batters and for thickening sauces and stews but, mixed with other flours, such as wheat flour, it can be incorporated into recipes to make bread or biscuits. Brown rice flour contains phosphorus, potassium, magnesium, calcium, iodine and selenium. It contains vitamins B and E, is a source of carbohydrates and its fibre content is quite low.
Corn flour
This grain is used to make tortillas, dumplings or to thicken sauces, soups and stews. Wholemeal cornmeal contains potassium, phosphorus, magnesium, calcium, sodium, iron, magnesium and vitamins A, B, K and E. Cornmeal is a source of energy, fibre and vegetable protein.
Buckwheat flour
This pseudo-cereal is widely used in parts of Asia and Eastern Europe. It can be used in the preparation of sauces or sweet recipes such as biscuits. If you make bread with buckwheat flour it will be compact and will not rise much. If you want it to rise, you’ll need to add flour with gluten like wheat. Whole buckwheat is very nutritious and easily digestible, and contains omega-3 and 6 essential fatty acids, B vitamins, minerals such as phosphorus, potassium, magnesium, calcium, zinc, iron and selenium. It has all nine essential amino acids, fibre and carbohydrates.
Pea flour
A flour that will give a green colour to recipes in which we use it. We can use pea flour to thicken purées, stews, to make pancakes or savoury crepes, pizza dough, dumplings or crackers. Whole pea flour is rich in vegetable protein, fibre, calcium, iron, magnesium, phosphorus, zinc, and vitamins A, C and B. Furthermore, being a legume, it is more satiating than cereal flour.
Bean flour
It is obtained from another very nutritious and beneficial legume for health; the bean. It can be used in the same recipes as pea flour. Whole bean flour has a high content of vegetable protein, dietary fibre, vitamins A and B, iron, calcium, phosphorus, potassium and calcium. As with other legumes, bean flour is more filling than cereal flour.
Chickpea flour
It is heavily used in Indian recipes where it is mostly used in batters or thin breads. In the vegan diet it is used as a thickening agent in place of eggs. As a good legume, it is very nutritious and more satiating than cereal flours. Whole chickpea flour contains vitamins B, K, E and C, and important minerals such as phosphorus, iron, potassium, calcium and iron. It is also a good source of plant protein and fibre.
Lentil flour
This flour is used in Indian cuisine recipes to make crepes or tortillas and can also be used for batters. Being a legume, it is filling and nutritious and goes very well with all types of savoury dishes. Whole lentil flour is easily digestible and provides us with micronutrients such as vitamins A, B and C, and minerals such as magnesium, iron and calcium. It also contains vegetable protein and fibre.
Flaxseed flour
This type of flour is mainly used as an egg substitute in both sweet (muffins, biscuits) and savoury (bread, batter) recipes. You can make flax meal at home by grinding the seeds. It is better to grind only the seeds that are going to be used because they are rich in beneficial fatty acids and can go off if not consumed in a short time. Flax has omega-3 and 6, and vitamins E, B and C. It is also a source of minerals such as selenium, zinc and potassium.
Chestnut flour
It works very well in bread recipes, for soups and stews, in sauces such as béchamel, focaccia, baby food or biscuits. It has a very pleasant aroma and flavour. Chestnut flour is an excellent source of minerals and vitamins and will nutritionally enrich the dishes in which we use it. Chestnuts are an excellent source of dietary fibre and plant protein, which is why they’re especially beneficial for athletes, the elderly, and children.
Almond flour
We can use it especially in sweet recipes to thicken creams, baby food or fillings and it can also be added to wheat-based bread recipes, providing a pleasant flavour and aroma. Almonds have many health benefits; they are nutritious, filling and we can grind them at home to make almond flour. Among the properties of almond flour, we can highlight that they are rich in minerals and vitamins, antioxidants and essential fatty acids.
Cassava flour
This nutritious tuber is ground and a flour is obtained with which we can make breads, thicken soups, sauces, purées and stews and we can use it in savoury pies or quiches to give body to the filling. Cassava has a high content of vitamins A, B, C and K and in terms of minerals, it has potassium, phosphorus, magnesium, calcium and iron.
Potato flour
Just like cassava, the potato is a tuber and is probably the most consumed one in the world. Potato flour can be added to sauces, purées or stews to thicken them and give them more texture. It has a delicate flavour and aroma, so it can also be used in sweet recipes. Potatoes are one of the most satiating foods that exist. They are rich in vitamins and mineral salts and are easily digestible.
Tigernut flour
We continue with another tuber. Tigernut flour is ideal for adding to sweet pastry recipes including creams, pies and pastry fillings, biscuits, doughnuts and sweet bread. It has a very pleasant flavour and aroma that combines very well with lemon and cinnamon. Tigernut flour is also very satiating. It provides us with dietary fibre and is easy to digest. It is an excellent source of vegetable protein, essential fatty acids, vitamins and minerals.
Quinoa flour
This pseudo-cereal provides us with the nine essential amino acids that an adult needs. It is rich in minerals and vitamins, vegetable proteins, has fibre and is easily digestible. Furthermore, quinoa flour can be used in both sweet and savoury recipes. It is basically used as a thickening agent and can be used in the preparation of bread or doughs to enrich them.
Amaranth flour
It is another pseudo-cereal which we can grind and obtain amaranth flour. It can be used in the preparation of baby food, stews, soups to provide more body. This flour is rich in antioxidants, vitamins, mineral salts and provides us with energy, vegetable proteins and fibre. It is easily digestible and well tolerated even by people with delicate stomachs.
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