Gluten-free flours are practical alternatives to wheat flour, made from different grains, pulses and fruits, that let you try new textures and flavours in the kitchen. In WeNatur's Gluten-Free Flours and Grains collection, raw chickpea flour, raw buckwheat flour, rice flour, carob flour and coconut flour are waiting for you in 1000 g packs. In this guide you will find the characteristics of each flour, what to look for on the label, ideas from bread to crêpes and the right way to store them.
Gluten is a group of proteins found in grains such as wheat, barley and rye, and it gives dough its elasticity. For those who prefer a gluten-free kitchen, or who simply want to add variety to their recipes, choosing the right flour matters. Each flour has its own aroma, colour and water absorption; once you know these differences, you will get much better results with your recipes.
What are gluten-free flours?
Gluten-free flours are made by grinding raw materials that naturally contain no gluten. These raw materials can be a grain such as rice, a pulse such as chickpeas, a grain-like seed such as buckwheat, or fruits such as carob and coconut. Each flour in the WeNatur collection is made from a single raw material; the labels state that they are made from 100 percent of the respective raw material and contain no additives or preservatives.
For those used to wheat flour, the most important difference is how the dough behaves. Without gluten, dough stretches less and falls apart more easily. That is why gluten-free flours are usually mixed with each other or used together with binding ingredients such as egg, yoghurt or grated vegetables. In addition, each flour absorbs a different amount of water, so you need to adjust the amount of liquid in recipes to the flour you are using.
Gluten-free flours at WeNatur
All products in the collection belong to the WeNatur brand and come in 1000 g packs. The ingredient list, allergen information and usage suggestion for each product can be found on the product page and on the label.
Neutral and versatile: rice flour
WeNatur Gluten-Free Rice Flour is made from ground rice and consists of 100 percent rice. Thanks to its neutral aroma and fine texture, it can be used in both sweet and savoury recipes. The label states that it is suitable for vegan and vegetarian diets. Its uses range from milk puddings to batters for frying.
Pulse and seed flours: chickpea and buckwheat
- WeNatur Gluten-Free Raw Chickpea Flour: made by grinding carefully selected chickpeas and consists of 100 percent chickpeas. With its own distinctive aroma, it can be used in both sweet and savoury recipes.
- WeNatur Gluten-Free Raw Buckwheat Flour: made by grinding carefully selected buckwheat grains without heat treatment. Its distinctive, slightly earthy aroma stands out in crêpes and breads.
Fruit flours: carob and coconut
- WeNatur Gluten-Free Carob Flour: made from ground carob fruit and consists of 100 percent carob. Thanks to its naturally sweet aroma, it can be used in recipes as an alternative to flour or cocoa.
- WeNatur Gluten-Free Coconut Flour: made by grinding dried coconut flesh and consists of 100 percent coconut. With its own aroma and texture, it can be used in sweet and savoury recipes.
Choosing gluten-free flours: what to look for on the label
Choosing the right flour is important both for the success of the recipe and for buying a product that meets your expectations. When choosing between gluten-free flours, we recommend checking the following points:
- Ingredient list: If you are looking for a single-ingredient flour, the list should contain only one ingredient, for example "100 percent chickpeas".
- Allergen information: Anyone who must avoid gluten should always read the allergen section and warnings such as "may contain traces" on the label.
- Raw or heat-treated: The word "raw", as with the buckwheat flour, shows that the raw material was ground without roasting. Raw flours should only be eaten cooked.
- Pack size: 1000 g packs are a practical choice for anyone who cooks and bakes regularly.
- Best-before date and storage conditions: Flours are sensitive to moisture and odours; read the storage instructions.
Kitchen ideas with gluten-free flours
Gluten-free flours can be used on their own or as a blend in many recipes. To get started, you can try the following ideas:
- Bread and flatbread: By mixing rice flour with buckwheat flour you can achieve a more balanced texture. To keep the dough from falling apart, add binders such as yoghurt or egg.
- Crêpes and gözleme: Buckwheat flour is a classic choice for thin crêpes. Chickpea flour, mixed with water, is suitable for savoury crêpes and omelette-like recipes.
- Cakes and biscuits: Used instead of cocoa, carob flour gives your cake a dark colour and a naturally sweet aroma. Coconut flour adds a light, distinctive taste to biscuits.
- Frying and coating: Rice flour gives a fine, crispy result when coating ingredients such as vegetables and chicken.
- Soups and sauces: Rice flour or chickpea flour can be used in small amounts to thicken soups and sauces.
A practical tip: coconut flour absorbs a great deal of liquid. Instead of using it one-to-one in place of wheat flour, start with small amounts and increase the liquid gradually. You can also sweeten your carob desserts with molasses (pekmez) from the same category for a traditional touch.
Storage tips
Flours easily absorb moisture and odours from their surroundings. After opening the pack, transfer the flour to an airtight container with a lid and store it in a cool, dry place away from direct sunlight. Take care not to put it next to strong-smelling products such as spices. Follow the best-before date and storage conditions on the label. A tip for anyone who must avoid gluten: using separate measuring cups and spoons for gluten-free flours helps prevent contact with wheat flour.
Frequently asked questions about gluten-free flours
Can gluten-free flours replace wheat flour one-to-one?
Not always. Each flour has a different water absorption and dough structure. Rice flour gives the result closest to wheat flour in many recipes, while coconut flour absorbs much more liquid. We recommend mixing flours according to your recipe and adjusting the amount of liquid.
Can raw chickpea flour and raw buckwheat flour be eaten raw?
No. The word "raw" means the raw material was ground without roasting. These flours should be used cooked, that is in baked goods, crêpes or soups.
Which flour is better suited to sweet recipes?
Because of their naturally sweet aroma, carob flour and coconut flour stand out in sweet recipes. Rice flour, with its neutral taste, can be used in both sweet and savoury recipes.
When will my order arrive?
Orders are shipped from our warehouse in Germany with DHL or DPD; within Germany, shipping is free for orders over 100 €. For details, please see our shipping policy.
Conclusion
From chickpea to buckwheat, from rice to carob and coconut, each flour brings its own character to your kitchen. By reading the label carefully, adjusting the liquid to the flour and storing the flour properly, you can prepare successful recipes with gluten-free flours. You will find all varieties in the Gluten-Free Flours and Grains collection and more traditional products on our Traditional Food Products page. If you have any questions, you can reach us via our contact page.
Source: Wikipedia – Gluten
