Features: The protein content is even lower than the low protein flour, specializing in providing factory-produced products with special formulas or special health foods.
Uses:
Used to replace gluten-containing flour to make bread and pastries. It is suitable for people who are allergic to flour gluten or to lose weight due to health reasons.
Substitutes:
240g brown rice powder + 100g potato starch + 40g rice flour + 30g tapioca flour + 1 teaspoon xanthan gum.
Notes:
The price of gluten-free flour is generally more expensive, and because of the lack of gluten in some products, the taste will be affected somewhat.