Sorghum flour is light in color with a similar texture to wheat berries. Sorghum has a mild, earthy, slightly sweet flavor. Sorghum flour works well with other gluten-free flours as it gives baked goods a dense texture when used on its own. <\/p>\n\n\n\n
Sorghum has phenolic compounds<\/a> such as flavonoids, which have been shown to slow down tumor development. Additionally, the phenolic compounds found in sorghum have potent antioxidant activity in vitro<\/em><\/a>. <\/em><\/p>\n\n\n\n Sorghum may also <\/em>promote gut health and decrease the risks of chronic diseases. Sorghum can also be beneficial for people with diabetes as starches and sugars are released slower than in other grains.<\/p>\n\n\n\n Milling whole-grain oats produces oat flour<\/a>. Interestingly, oat flour provides baked goods with more flavor than traditional wheat flour. <\/p>\n\n\n\n In general, oat flour has a mildly sweet, toasty, and nutty flavor. However, it gives baked goods a delicate, almost caramel-like flavor. It also gives baked goods a chewier, softer, moister texture. <\/p>\n\n\n\n Although oat flour can be used on its own, it is best to combine it with other gluten-free flours to achieve the light and fluffy texture of baked goods. <\/p>\n\n\n\n Oat flour possesses high levels of dietary fibers and phytochemicals<\/a>. Additionally, oats are believed to have hypocholesterolemic and anticancerous properties. <\/p>\n\n\n\n Moreover, oats <\/a>are an excellent source of protein, minerals, lipids, and \u03b2-glucan. Research studies show that oats can affect various non-communicable diseases<\/a> like cardiovascular disease, diabetes, obesity, and hypertension.<\/p>\n\n\n\n Teff flour is the smallest grain in the world. It is about 1\/100 the size of a kernel of wheat. Teff is available in multiple colors including white, dark brown, or red. <\/p>\n\n\n\n Lighter varieties of teff have a subtle flavor, while darker types present a deep earthy flavor. Teff flour is used in breads, pancakes, cereals, and snacks. <\/p>\n\n\n\n Though it is best to combine teff with other gluten-free flours, approximately one-quarter to half of the wheat flour in a recipe can be replaced with teff flour. <\/p>\n\n\n\n Teff is beneficial for improving hemoglobin levels<\/a> in the human body. It also helps to counter malaria, incidences of anemia, and diabetes. <\/p>\n\n\n\n Compared to other grains, teff is a rich source of iron and minerals<\/a> such as calcium, copper, and zinc. Recent evidence suggests teff is a vital source of bioactive compounds, including polyphenols. It is very rich in flavonoid derivatives, which are rare in other grains.<\/p>\n\n\n\t\t![\"Oat](\"https:\/\/www.foodandmoodcreations.com\/wp-content\/uploads\/2021\/07\/oat_flour.jpg\")
<\/figure>\n\n\n\nOat Flour<\/h2>\n\n\n\n
Teff Flour<\/h2>\n\n\n\n