Root & Fruit based Gluten-free Flour's

Flours made from roots and fruits provide interesting tastes, textures, and nutritional compositions to food made with them. While they can be used on their own or in combination with other flours, they are often times used as add-ins for taste or texture or to improve nutrition, digestion, or keeping qualities. Like gluten-free grain flours, binders are needed in baking.

Banana -Made from green, unripe bananas

High level of resistant starch

Does not taste like bananas

Readily absorbs liquid; results in heavier baked goodsVersatile for baking and thickening. Use 2 teaspoons baking powder per cup flour to get baked goods to rise.

Cassava- Derived from the root of the cassava or yucca plant; processing removes cyanide

High in carbohydrates, manganese, Vitamin C

Most similar to wheat flour of all gluten-free flours; never eat raw

Mild, neutral flavor; not gritty

Easy to digest; reduces insulin need1:1 substitute with all flours

Tapioca- Starchy extract of the cassava root

Starchy, slightly sweet flavor Excellent thickener great thickener for pie fillings.

It stays stable in cold temperatures, so it can be used for food you want to freeze. Tapioca thickens quickly, so is a good staple to keep on hand for last-minute thickening before serving a dish.

Tapioca can withstand being heated for a long period of time, which is an important difference from arrowroot.

Arrowroot- starch comes from the Maranta arundinacea plant, which is considered an herb.

Arrowroot flour is great for thickening such foods as sauces, fruit desserts, glazes and baked goods. It produces a glossy shine to foods as it thickens, which can be beneficial with certain types of foods, such as glazes.

Arrowroot powder has two specific perks over other thickeners: first, it can be used with acidic liquids.

Many other thickeners are not reliable to use with acidic foods because they break down and lose their thickening properties.

Second, arrowroot is recommended for thickening foods that you plan to freeze later because it stays stable at low temperatures .

Tigernut- Well, it isn’t a nut, as the name might imply. It is a small root vegetable that grows in Northern Africa and the Mediterranean. Tigernut flour is naturally gluten free and Paleo. And it offers those allergic to nuts an option for adding protein when baking and cooking.

High in fiber, iron, potassium, protein, magnesium, zinc and vitamins E and C, tiger nuts were the primary food of our ancient ancestors who lived in East Africa, according to a 2014 Oxford University study. One ounce of these crunchy root vegetables contains 40 percent of the recommended daily fiber intake.

Disclaimer: Other then products such as flour being used all brands "Full & Free, Wellbee's, Oh Nuts, Kirkland and etc.. are neither affiliated with nor involved in the production or outcome of my product