Is Lentil Flour Gluten Free? Let’s Find Out!Jochelle
What Is Lentil Flour?
You’ve probably heard of lentils before, but did you know exactly where the word comes from? In fact, there’s a reason behind the name lentil, and it has nothing to do with religion.
This staple food originates from India and is considered to be one of the healthiest gluten free foods around.
Lentil flour is the by-product of removing the skins from dried red lentil beans. These tiny legumes are a powerhouse of nutrients, ranging from protein to iron to vitamin B.
It is an excellent source of dietary fiber, providing 5 grams per 1/4 cup. A lentil is basically an edible legume that’s packed full of protein and fiber. It’s also a complete source of iron, calcium, vitamin B, and magnesium.
These nutrients boost energy levels while keeping your immune system strong.
Is it Gluten Free?
Lentil flour is a gluten-free product and grain-free flour that is made from ground dried pulses, such as black lentils, peas, and beans.
Lentil flour is considered a tasty goodness source of protein, and it can be used in gluten-free recipes that call for other flours.
While lentil flour is gluten free, it should not be used as a substitute for gluten-based flour in recipes. Lentil flour is best used as part of a combination of flours for baking for enhanced texture.
Lentils are naturally gluten free, but may have been processed on equipment that also processes wheat, barley, or rye.
What are lentils made of?
Lentils are an excellent source of protein and fiber, and they’re also incredibly versatile. They’re used in soups, stews, bread, casseroles, desserts, dips, and even salads.
The lentils themselves are often referred to as “red split peas” because their color resembles those dried beans.
Most people know that baking with lentils is high in nutrients, but there’s much more to this legume than meets the eye.
In fact, discolored lentils contain three times the amount of protein found in beef, four times the calcium found in milk, and five times the iron found in spinach.
If you want to get creative with your cooking, try making lentil flour out of your own home-cooked dry lentils.
It’s super easy to make at home and will add a whole new dimension to your recipes.
- lentil pasta
- roasted lentils
- toasted lentil flour
- homemade lentil flour bread
- tortilla recipes
- bread recipes
Benefits of Lentils flour
Here’s a quick primer on the benefits of cooked lentils:
- Certified gluten-free lentils flour that is high in protein and fiber.
- Can be used just like wheat flour to make lentil flatbreads and baked goods.
- Can be used as an ingredient in gluten-free recipes.
- Contains high levels of protein and fiber, and low levels of carbohydrates.
- Lentils flour increases energy, relieves constipation, reduces cholesterol, strengthens bones.
- It can be used as an additive for pancakes, bread, soups, sauces, and snacks, the strengthening of the immune system, prevention of atherosclerosis.
- Lentils can be used as a meat substitute.
How does it Taste?
There are two types of lentils used in cooking today – brown lentils and green lentils. Brown lentils are split peas while green lentils are small roundish lentil grains.
Both of these types of lentils contain protein.
As they get cooked, they become creamy and mushy which makes them perfect for making delicious dishes such as soups, salads, curries, baked goods, and even breakfast cereals.
Lentil flour is a gluten-free alternative to wheat flour. It is a good source of lentil protein, fiber, iron, zinc, and magnesium.
Unlike many other gluten-free flours, it doesn’t have a strong flavor and has a mild taste.
Advantages of using lentil flour
The advantages of using lentil flour include:
- High in dietary fiber
- High in protein
- Good for digestion and bowel health
- Great for weight loss
- Reduced risk of cancer
- Helps prevent heart disease
- Relieves constipation
- Improves immunity
- Lentil flour is not as popular as other flours, but its nutritional value is exceptional.
Disadvantages of lentil flour
Lentil flour has some disadvantages too:
- Must be stored in fridge
- Needs to be refrigerated prior to use
- Lentil flour is only partially digested by the body and often requires the consumption of more water than other flours.
- Lentil flour is normally a mix of lentil and wheat flour, and therefore is not a pure flour.
- Lentil flour does not have the same nutritional benefits of conventional flour.
- Lentil flour is associated with a higher risk of group B strep, a bacteria commonly found in the gastrointestinal tract.
- Lentil flour is also associated with a higher risk of celiac disease.
In this way, lentil flour can become a useful alternative to wheat. It’s not possible to taste the difference, but you can go to gluten free recipes since lentil flour is gluten-free.
However, it is important to choose good suppliers of homemade lentil flour, because not all are processed correctly, so check the label to ensure that the lentil flour you are buying is safe.