Gluten is an amorphous mixture of proteins contained with starch in the endosperm of some cereals, especially wheat, rye, and barley. Of the three, wheat has the highest gluten content. There are several flour recommendations for people with gluten allergies:

Mocaf Flour

Modified Cassava Flour or mocaf is flour made from modified cassava. Cassava is another great alternative for making gluten-free cakes. Some manufacturers even sell high-quality, gluten-free mocaf flour that is certified by the Gluten Intolerance Group. Because it is completely grain-free, mocaf flour is a good choice for more than just those with symptoms of gluten intolerance, it is also paleo-friendly and can also be consumed by people with sensitive digestive systems or disorders, such as intestinal disease, irritability or irritation of the colon disease.

Almond Flour

Almond flour is a grain flour and is gluten free. This flour is made from whole almonds, as well as almonds whose skin has been removed. One cup of almond flour is usually obtained from about 90 almonds. Almond flour is often used in baked goods and can also be used as bread flour to wrap gluten-free foods.

If you want to use almond flour to make baked goods, don’t forget to add eggs. Later the dough can be thicker and denser when compared to wheat flour. Almond flour is a source of vitamin E and monounsaturated fats that are good for the body. Although almond flour is a gluten-free flour, when buying this product you should also make sure that it is gluten-free when it was produced at the factory. Read food labels more carefully.

Sorghum Flour

Sorghum flour has a light texture and tends to be sweet. This flour is usually used as a mixture with other gluten-free flours, or used in recipes that require less flour. This flour is high in fiber and protein. Reporting from the Healthline page, this flour contains a lot of iron and antioxidants that help fight inflammation in the body. Some sorghum flour production may be contaminated with gluten during the process. Look for sorghum flour products labeled gluten free.


Corn flour has a very fine texture. Corn flour is obtained by grinding clean and good quality corn kernels twice. This gluten-free flour is commonly used as a thickener for liquids.

Reporting from the Research and Development page of the Ministry of Agriculture, corn flour products are also often used for pastries, cakes, bread, and its kind. This flour is also high in fiber and is a good source of carotenoids. Vitamin B6, thiamine, manganese, magnesium, and selenium contained in this flour are also quite high.

Coconut Flour

Coconut flour is made from dried coconut meat. One tablespoon of coconut flour contains 5 grams of fiber. Coconut flour contains more fiber than wheat flour. Most of the fiber in coconut flour is insoluble fiber which can help you feel full, prevent constipation, and promote colon health. Because of its high fiber content, coconut flour doesn’t raise blood sugar as fast as wheat flour.

Coconut flour is also high in protein, especially when compared to wheat flour. In 100 grams serving of coconut flour has 19 grams of protein while wheat flour contains about 10 grams. Coconut flour is a good choice for people with nut and gluten allergies. The light texture of this flour produces the same dough as regular flour for making breads and other desserts that use flour. However, this flour will absorb more water than wheat flour or almond flour.

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