New flours on the block… Coconut and sprouted brown rice flour

I love this sprouted brown rice flour and use it for everything from thickening sauces to making bread. I am really writing about flour again today because I think that there are so many options out there and flour has become a taboo food because of wheat and gluten. I still like to have bread, or cakes, although a pie is more my thing. All of these goodies need flour. So find one that you like.

Rye is full of fibre and a good heavy flour, it does have gluten but has many other things going for it such as plant lignans that are good for our heart and magnesium which is essential for over 300 pathways in the body.

There is also coconut flour which is thought to have beneficial effect on our bowel movement because of its fibre and good for sugar blood balancing. You can make brilliant pancakes with coconut flour.

Then there is spelt, quinoa, amaranth, buckwheat, gram, teff and oat flour to name a few. All offering different qualities and benefits. It is definitely worth going through and trying them out, it also encourages a bit of cooking which is always a good thing in my mind!

I like this recipe from nourishing meals. It is yeast and gluten free and has rings like ‘kefir’ in it which is good for our beneficial bacterial gut colonies. It feels a little like you are making a cake!

Dry Ingredients: 
3 cups sprouted brown rice flour
¾ cup arrowroot powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon sea salt 

Wet Ingredients: 
2 cups plain organic kefir (cow, goat, or coconut)
3 large organic eggs
1 tablespoon maple syrup (optional)

Preheat oven to 180 degrees centigrade. Oil a glass bread loaf pan (8 x 4-inches).

In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix together with a wooden spoon until completely incorporated. Pour batter into oiled bread pan.

Bake for approximately 60 minutes. Cool for about 20 minutes, then release bread from the pan, place onto a wire rack and cool completely before slicing. Source: