Gluten-Free Flour Blend: A Healthy Substitute for Wheat Flour
A mix of rice, corn, tapioca, and buckwheat flours creates a versatile gluten-free alternative for baking and cooking.
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What Is a Gluten-Free Flour Blend?
**Gluten-free flour blend** is a mix of naturally gluten-free flours such as rice, corn, tapioca, or buckwheat. It replaces wheat flour for people with celiac disease or gluten sensitivity.
Nutritional Profile
Per 100 g: **350 kcal**, **7 g protein**, **75 g carbs**, **2 g fat**. Rich in **fiber**, **iron**, and **magnesium**. Completely **gluten-free**.
Benefits
- **Safe for gluten-sensitive individuals.**
- **Promotes healthy digestion** with added fiber.
- **Versatile** for baking and cooking.
- **Light and easy to digest.**
Potential Drawbacks
Some blends are **low in protein** and **vitamins B**. Choose fortified blends and avoid those with added sugars or starches.
Culinary Uses
Use as a **1:1 replacement for wheat flour** in recipes like pancakes, bread, and pastries. Add **xanthan gum** or **psyllium husk** for better texture.
- 1. Gluten-Free Flour Blend
mješavina bezglutenskih brašna (npr. rižino, kukuruzno, tapioka, heljdino) za zamjenu pšeničnog brašna u ishrani bez glutena
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