Gluten Free Flours from Cuisine l'Angelique [Free Shipping Canada]
A Canadian-based company that offers gluten-free, organic and dairy-free bakery products, pastries and flours. The website showcases their products, provides gluten-free and low FODmap recipes and allows customers to find or order their products online. https://www.cuisinelangelique.com/en/
Article from Mireille Levasseur May 18 2023.
Benefits of Gluten Free Flours for Canadian Customers
Gluten-free flours are do not contain gluten, which is a protein found in wheat, barley, rye and some other popular grains. They can be beneficial for people who have celiac disease, non-celiac gluten sensitivity, gluten ataxia, wheat allergy or other medical conditions that require avoiding gluten.
Some of the benefits of gluten-free flours are :
They do not trigger immune system reactions or damage the lining of the small intestine in people with gluten-related disorders.
They are lower in carbohydrate than wheat flour and have a low glycaemic index (GI), which means they do not cause rapid spikes in blood sugar levels. This can help with blood glucose control and weight management.
They are rich in nutrients, such as fiber, protein, iron, magnesium, zinc, manganese and B-vitamins. These nutrients can support various aspects of health, such as digestion, immunity, energy production and metabolism.
They are high in antioxidants, such as polyphenols and carotenoids. These antioxidants can help protect the body from oxidative stress and inflammation, which are linked to chronic diseases.
They provide a variety of flavors and textures for baking and cooking. Gluten-free flours can be made from different sources, such as nuts, seeds, legumes and pseudocereals. Each type of flour has its own taste, color and consistency that can enhance the quality of gluten-free products.
However, they also have some drawbacks, such as :
They are more expensive than wheat flour and may not be widely available in some areas.
They may be cross-contaminated with gluten during processing or transportation if they are not certified gluten-free or made in a dedicated facility.
They may have a different baking performance than wheat flour and require adjustments in recipes. For example, some gluten-free flours may need more liquid, eggs or binding agents to prevent crumbling or dryness.
They may be less nutritious than wheat flour if they are refined or processed. Some gluten-free flours may lose some of their fiber and nutrients during milling or bleaching. They may also contain added sugars, fats or salt to improve their taste or texture.
Gluten-free flours are flours that do not contain gluten and can be beneficial for people who need to avoid gluten for medical reasons. They can also provide a variety of flavors and textures for baking and cooking. However, they can also be more expensive, cross-contaminated, less nutritious or harder to bake with than wheat flour.
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