What is gluten free fours and types of gluten free fours??

Gluten free flour 

It is very important for food production students and chefs to know about gluten free fours as the demand for the same are increasing constantly.

Types of gluten free fours

Amaranath - 

It is a green leafy vegetable related to spinach and brets. Tiny weds of this plant are often ground into nutritious flour. Itis light brown in colour and has a nutty aroma.

Pulse flour -

 There are the seeds of many edible legumes and can be ground into flours for a in gluten free breads. Chickpea flour is very commonly used in India and Mediterranean countries.

Chestnut Flour 

- It is a smooth shelled nut it is usually roasted and ground into flour. In India It is called singharey ka atta and is commonly eaten during fasting.

Barley flour - 

Made from the pearl barley, it has low gluten content with mild flavour

Cottonseed flour 

- The seeds are commonly used for making margarines or cooking oils, but these seeds can be ground into flour which is quite nutritious.

Flaxseed Flour -

 It is an ancient seed which has been used in medicines from time immemorial ka used whole, toasted, or ground into flour. It is believed to be a good cure for diabetic patients and is believed to lower cholesterol levels.

Millet

 - It can also grow in areas which do not get much rainwater. In India millets are commonly known as bajra.

Quinoa flour -

 This is one of the grains which have the highest amount of protein. It is mainly found in China; but its popularity is catching up with the Western world as well.

Soyabean flour

- It is high fat and high protein flour which has a strong distinctive nutty flavour.

Sunflower seed Flour 

- It can be dried, routed and ground into flour. It can be combined with other kinds of gluten-free flour as it has a very nutty flavour.


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