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gluten free weight loss
hey, guys. doctor axe here, doctor of functionalmedicine, nutritionist. i'm excited to share with you today how to go gluten-free withcooking flours and baking flours. you know, most people today are using thingslike 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 ofside effects from using white and wheat flour.
gluten free weight loss, there are all-natural, great-tasting floursthat have been used for thousands of years, that you can replace white and wheat flourwith. what i'm going to do is i've actually broughtthe flours from my personal pantry with me today. i'm going to show you the flours thatyou should be replacing those other flours
with. so i've got two brands here. one is bob's red mill, and the other one hereis the sprouted flour company. i'm going to get into a few details on why you should dosprouted flours, which are things like ezekiel bread or sourdough flours instead. i'll touchon those in just a minute. we're going to kick off here talking aboutcoconut flour. so rather than using other flours, coconut flour is a great replacementto 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. thehealth benefits are fantastic.
so coconut flour actually has a very, verynice texture and really, probably of all the flours i'll share with you, will probablysupport fat loss the most and a healthy metabolism. just like we know coconut oil has tremendousbenefits, coconut flour is another great alternative you can use in baking. so, we'll make coconut flour cookies, coconutflour cakes. i made coconut flour waffles the other day, but coconut flour, a greatnatural replacement. if you want some recipe ideas, you can go to our draxe.com page andlook up coconut flour recipes. also, go to pinterest boards, is another greatplace to look up recipes using coconut flour, one of my favorite flours.
another thing you could do is just buy a generalgluten-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 sorghumflour and potato starch. so this is a great gluten-free product thatyou can use, that again, doesn't contain gluten in it. it actually has a great texture. so this is an all-purpose baking flour. typicallythat's equal to . . . if you're looking for one cup of white flour or one cup of wheatflour 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 flourin any whole foods. you can find it in almost
any local grocery store as well. so if yougo to your local . . . wherever you live, in your area, piggly wiggly or publix or meyeror kroger or winn-dixie or whatever you have in your area, they will typically have thisexact bag of bob's red mill. now, let's talk a little bit about . . . let'stalk 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 grainor a flour, and you soak it anywhere between, typically, 12 to 48 hours. that kills offsomething in the flour called phytic acid. phytic acid is what binds to minerals.
so when you consume . . . let's say you goand 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, becausethey're bound to phytic acid. so imagine you have all these vitamins and minerals thatare all stuck together. you eat it, but it just passes right through you. what happens when you sprout something isit kills off phytic acid, basically what's binding to the minerals, and now all the mineralsand vitamins are now free to where you can absorb and digest them.
that's why ezekiel bread is typically knownto 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 affectingyour body. it's also really hard to digest, can cause leaky gut, other inflammatory issuesin 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 themanywhere. we'll have links here where you can buy them as well. but again, this is my favorite flour. thisyellow corn flour tortilla, making cornbread with this is absolutely delicious. this tastesbetter 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, thereis 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 processactually helps you digest. there are actually some really interesting research where peopleconsumed sprouted flours that had gluten and actually did completely fine, or with somesourdough 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 dosome oatmeal cookies at home or some recipes with sort of that oatmeal flavor, this sproutedoat 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 becauseit's sprouted. you're going to digest it much better. the next flour here is brown rice flour. thisis another gluten-free flour you may consume from bob's red mill there. rice flour, weknow, 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, almondmeal flour. almonds are packed with arginine. they're high in fiber. they're high in certaintypes of healthy fats. also, baking, online you're going to find a lot of different recipeswith almond flour, in addition to coconut flour. some great paleo, gluten-free recipes usingalmond flour. we actually use this a lot when we're making cookies at home, cakes, and differentthings like that when we're actually baking. we even use this in different meals or evencoating 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 throughseven natural, gluten-free flours that you can replace white and wheat flour with. ithink you're going to see going gluten-free is actually easier than you think. you'regoing 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 arethe 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, teachingyou how to go gluten-free.
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