KOMPAS.com – For those who are sensitive to gluten or want to live a gluten-free lifestyle, gluten-free flour is an irreplaceable main ingredient in cooking.
There are many types of gluten-free flour that can be used as a substitute for wheat flour, each with unique characteristics that suit different types of recipes.
In this article, we will discuss 10 types of gluten-free flour that are popular and easy to find on the market.
Not only does it provide an alternative for those who have gluten intolerance, but it also offers delicious and textured cooking results.
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Using gluten-free flour can increase the variety of foods you can enjoy, from bread, cakes, to other snacks.
Understanding the characteristics of each flour is very important so you can choose the one that best suits your recipe needs.
The following are 10 types of gluten-free flour that you can choose from:
1. Rice Flour
Rice flour is one of the most commonly used gluten-free flours. White in color and smooth in texture, this flour is suitable for various types of dishes such as cakes, bread and fried foods. Rice flour is usually used to produce a crunchy texture in food.
2. Cassava Flour
Cassava flour comes from dried and processed cassava. It is a good alternative to wheat flour and has a fairly neutral taste. This flour is suitable for making traditional cakes.
3. Mocaf Flour
Mocaf Flour is an abbreviation of Modified Cassava Flour. This flour is made from cassava which has undergone a fermentation process, resulting in flour that is easier to digest and has a softer texture. Suitable for use in making bread or cakes.
4. Green Bean Flour
The flour produced from green beans is rich in protein and fiber. Usually used in making traditional cakes, such as klepon or onde-onde.
Illustration of cornstarch. 5. White sticky rice flour
This flour is made from white glutinous rice. Because it has a sticky texture, sticky rice flour is often used to make traditional cakes that have a chewy texture, such as mochi or layered cakes.
6. Black sticky rice flour
Black sticky rice flour is often used in making traditional cakes with attractive colors. Apart from being rich in antioxidants, this flour also offers a distinctive taste.
7. White Sago Flour
White sago flour is made from the middle part of the sago tree. This flour is often used to make dry cakes or traditional foods such as sago pearls.
8. Ambon Sago Flour
This flour also comes from the sago tree, but has a coarser texture than white sago. Ambon sago flour is often used in making traditional Maluku food.
9. Potato Starch
Potato flour is the result of processing potato tubers. This flour has a fine texture and is often used to add softness to cakes and bread.
10. Taro Flour
Taro flour comes from taro tubers which are processed into flour. This flour is often used in making snacks and is suitable as a substitute for wheat flour in bread or bread recipes cake.
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