Hey, guys. Doctor Axe here, Doctor of Functional Medicine,
Nutritionist. I'm excited to share with you today how to
go gluten-free with cooking flours and baking flours. You know, most people today are using things
like white flour and wheat flour, which are terrible for you. Most of them are bleached. They contain gluten. They're hard on your digestive system, and
there are a number of side effects from using white and wheat flour. There are all-natural, great-tasting flours
that have been used for thousands of years, that you can replace white and wheat flour
with. What I'm going to do is I've actually brought
the flours from my personal pantry with me today. I'm going to show you the flours that you
should be replacing those other flours with. So I've got two brands here. One is Bob's Red Mill, and the other one here
is The Sprouted Flour Company. I'm going to get into a few details on why
you should do sprouted flours, which are things like Ezekiel bread or sourdough flours instead. I'll touch on those in just a minute. We're going to kick off here talking about
coconut flour. So rather than using other flours, coconut
flour is a great replacement to white and wheat flour. Coconut flour is high in fiber and healthy
fats. So if you're looking to go lower carb, Paleo,
lose weight, burn fat, one of the best things you can do is start using coconut flour. The health benefits are fantastic. So coconut flour actually has a very, very
nice texture and really, probably of all the flours I'll share with you, will probably
support fat loss the most and a healthy metabolism. Just like we know coconut oil has tremendous
benefits, coconut flour is another great alternative you can use in baking. So, we'll make coconut flour cookies, coconut
flour cakes. I made coconut flour waffles the other day,
but coconut flour, a great natural replacement. If you want some recipe ideas, you can go
to our draxe.com page and look up coconut flour recipes. Also, go to Pinterest boards, is another great
place to look up recipes using coconut flour, one of my favorite flours. Another thing you could do is just buy a general
gluten-free flour or a gluten-free baking flour. This is from Bob's Red Mill. Basically, they're using garbanzo bean flour. So bean flour from chick peas, along with
sorghum flour and potato starch. So this is a great gluten-free product that
you can use, that again, doesn't contain gluten in it. It actually has a great texture. So this is an all-purpose baking flour. Typically that's equal to . . . If you're
looking for one cup of white flour or one cup of wheat flour to a natural flour, one
cup to one cup equal in this Bob's Red Mill flour. By the way, you can find this exact flour
in any Whole Foods. You can find it in almost any local grocery
store as well. So if you go to your local . . . wherever
you live, in your area, Piggly Wiggly or Publix or Meyer or Kroger or Winn-Dixie or whatever
you have in your area, they will typically have this exact bag of Bob's Red Mill. Now, let's talk a little bit about . . . Let's
talk about some sprouted flour. This is a gluten-free, sprouted, yellow corn
flour. So if you want to make homemade cornbread,
this is the flour to use. Sprouting is basically where you take a grain
or a flour, and you soak it anywhere between, typically, 12 to 48 hours. That kills off something in the flour called
phytic acid. Phytic acid is what binds to minerals. So when you consume . . . Let's say you go
and buy whole wheat bread today, and you look on the package, and it says, "Contains riboflavin,"
which is vitamin B2, "and contains a few other vitamins." The truth is you're not absorbing those, because
they're bound to phytic acid. So imagine you have all these vitamins and
minerals that are all stuck together. You eat it, but it just passes right through
you. What happens when you sprout something is
it kills off phytic acid, basically what's binding to the minerals, and now all the minerals
and vitamins are now free to where you can absorb and digest them. That's why Ezekiel bread is typically known
to be healthier than regular bread, or sprouted grain breads are better than regular breads,
because now you can absorb and digest all the nutrients and the phytic acid is not affecting
your body. It's also really hard to digest, can cause
leaky gut, other inflammatory issues in your body. So that's why sprouted flours are better. That's why most the flours I buy are The Sprouted
Flour Company. You can go online and buy them anywhere. We'll have links here where you can buy them
as well. But again, this is my favorite flour. This yellow corn flour tortilla, making cornbread
with this is absolutely delicious. This tastes better to me, even than the regular
corn flour you're going to use. This next flour is spelt flour. Spelt flour, another fantastic flour here
that you can see. It's organic. It's vegan. Now, there is some debate where certain spelts
tend to be . . . Some people believe they're gluten-free, others believe they're not. Either way, we know the sprouting process
actually helps you digest. There are actually some really interesting
research where people consumed sprouted flours that had gluten and actually did completely
fine, or with some sourdough bread. So spelt, another good option. This is a gluten-free, sprouted oat flour. Again, if you get these natural oats, they
can be gluten-free as well. So I actually, the other night, made homemade
chocolate chip raisin oatmeal cookies with this exact flour. You can see that's why it's open here. This is part of my cooking recipe. Absolutely loved them. So if you want to do some oatmeal cookies
at home or some recipes with sort of that oatmeal flavor, this sprouted oat flavor is
absolutely fantastic. It's even better than regular oats in terms
of digestibility, the nutrients there, all the vitamins and minerals you're going to
find in oats because it's sprouted. You're going to digest it much better. The next flour here is brown rice flour. This is another gluten-free flour you may
consume from Bob's Red Mill there. Rice flour, we know, tends to be non-allergenic
for a lot of people. A lot of people digest that well. Even though I do like the sprouted flours
more, brown rice flour is fine as well. Last but not least, is finely-ground, almond
meal flour. Almonds are packed with arginine. They're high in fiber. They're high in certain types of healthy fats. Also, baking, online you're going to find
a lot of different recipes with almond flour, in addition to coconut flour. Some great Paleo, gluten-free recipes using
almond flour. We actually use this a lot when we're making
cookies at home, cakes, and different things like that when we're actually baking. We even use this in different meals or even
coating for even things like when we're making chicken tenders and frying different things. We use a little almond flour as well. So consider, we actually just went through
seven natural, gluten-free flours that you can replace white and wheat flour with. I think you're going to see going gluten-free
is actually easier than you think. You're going to reap major, major health benefits
from doing so. So check it out. Try these gluten-free flours. If you need some ideas, you can go to the
draxe.com recipe section, because these are the gluten-free flours we use in all of our
recipes. Again, they're easy to get, Amazon.com, my
website here, at your local grocery store. You can now find these flours almost everywhere. Hey, guys, this has been Dr. Axe, teaching
you how to go gluten-free.
