5 Flours You Can Use to Replace Wheat That WON’T Cause Blood Sugar Spikes or Cancer

If you are a fan of paleo flour then instead of using just wheat, here are five flour you should use today to avoid cancer and blood sugar spiking.

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1. Try Almond Flour

These are made from ground almonds. This is a great tasting Paleo flour. You can use it to make tasty cakes, waffles and muffins.

In the U.S most almonds are from California and did you know that to make just one almond you need about 1.1 gallons of water?

Almond flour is rich in omega-6 fatty acids, protein and has much lower carbohydrates than even coconut flour.

2. Use Coconut Flour

After coconut has been pressed for its milk, flour can be made from the grounded coconut and this flour is richer in fiber content compared to almond flour and it is a much more absorbent flour.

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Recipes made from coconut flour usually require more moisture and less flour, its inulin fiber makes it absorb fluid easily.

Its flavour is sweet and makes it an excellent flour for use in cakes, pizza crusts, brownies and muffins.

Coconut flour makes very good coating for baked chicken.

3. Cassava Flour Is Great

Cassava is a root vegetable and is also called Yuca. This is a staple food in Latin America, Asia and Africa. Another flour that comes from the cassava plant is tapioca flour and it used to make tasty tapioca pudding. The difference between cassava flour and tapioca flour is that cassava flour consists of the entire root vegetable that has been peeled and ground, while tapioca flour is the extracted starch from the cassava root.

Cassava flour has a smooth, clean and neutral flavour with a texture that is like wheat flour. You can use cassava flour to bake or you can boil the root and mashed like potatoes.

Cassava is high in carbohydrates with about 78 grams per cup and with about 4 grams of fiber.

Cassava can cause cyanide poisoning so when you buy from a grocery store you should boil it. If eaten raw it is dangerous. The sweet cassava variety has less cyanide than the much bitter types.

4. Try Chestnut Flour

Chestnuts are starchy and less fatty when compared to other nuts. They are similar to yam, sweet potatoes and plantain. You can use chestnut flour as an alternative to almond flour but with a very strong nutty flavour. You can eat them baked, boiled or roasted over an open flame.

One concern with chestnuts however is the phytic acid, the good news is its phytic acid content is very low and there is about 47mg/100g of phytic acid in chestnuts. In almonds you will find about 1,280mg/100g, while in walnuts there is 760mg/100g.

Chestnuts are also low in carbohydrates with about 53 grams of carbohydrates in 100 grams of chestnuts. Other minerals and vitamins include; 17% potassium, , 25% copper, 59% manganese, 43% vitamin C and 25% B6.

5. Use Tigernut Flour

Tigernuts are actually not nuts but rather they are root vegetables. It has a pleasant flavour and can be used in baked goods, you can eat it raw or whole and you can soak it throughout the night to soften them. As a dairy alternative you can drink tigernuts milk.

Tigernuts have carbohydrates about 19 grams and fiber about 10 grams. Tigernuts are rich in monounsaturated fats as well.

Source: theheartysoul.com 

Another sources linked in The Hearty Soul’s article: foodmatters.tv

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