What is Gluten Intolerance
Now-a-days, the gluten intolerance is observed in populations outside the Europe where it was originally believed to affect the Northern European descendants. However, a recent survey revealed that the gluten allergy is rarely observed in Hispanic, Black and Asian populations as well. You must be aware that the wheat is a major host of gluten protein. The symptoms of gluten intolerance include gas, bloating, diarrhea, irritability, headache, fatigue etc. If the symptoms are ignored, perhaps the celiac disease sets in because of the malnutrition and mal absorption which is a very irritating disease. The wheat and other cereals are the main ingredients of bread and other bakery products which aggravate the disease if the wheat is not avoided. Though alternative flours like rice flour and corn flour can be consumed, every flour has its distinctive taste and not necessarily palatable to everyone.
Gluten-free Flour
The only remedial measure for such persons is avoidance of gluten present in wheat and other cereals. The persons with the gluten intolerance can have peaceful life due to the research of the scientists which has yielded fruitful results and an Australian company has discovered that gluten-free flour can be extracted from the sugar cane. The apprehensions that the sugar cane flour might contain a sweetening agent can be at bay since the flour is extracted after the sugar is totally taken out. The flour which is pale in color with neutral taste can therefore be used as an alternative for wheat is any baked products.
Disadvantages of Other Gluten-free Flours
One of the flours which can be consumed is Amaranth which you will agree has a nutty taste besides creating a brown crust on the product. This can be a preferred alternative for muffins or pancakes and also as a thickener.
The alternative for gluten sensitivity person who is not diagnosed with celiac disease can however may consume Barley flour without major side effects at least in soups and stews and in combination with other flours for bread products.
Bottom Line
In fact, the sugar cane flour contains Kfibre or Fibacel which is a high fiber, low sugar and is rich in iron, B vitamins, calcium and dietary fiber. You will have the advantage of insoluble fiber which helps in reducing the cholesterol in the body. Therefore the usage of the sugar cane flour is catching up very quickly among many other persons with no gluten allergy as well.
