The Lectin Free Baking Book
ebook ∣ Quick Guide to Lectin-Free Baking(Including Tons Of Delicious And Healthy Recipes)
By Dr. Ruth Daniel
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When I started eating lectin-free , I was overwhelmed by the multitude of alternative flours available on the market. I didn't even know the most basic ones – almond and coconut – and how to use them. That's why I decided to put together this guide to lectin-free baking
Since I've started my own lectin-free journey, I've created hundreds of recipes using all the lectin-free flours . I wanted to share everything learned in a quick guide: what are these flours, where to find them and how to use them.
Types of lectin-free flours
Depending on the type of plant they are made from, lectin-free, gluten-free flours can be split into a few categories.
The root flours: cassava, tapioca, arrowroot, tigernut, sweet potato
The banana/vegetable flours: green banana, green plantain, cauliflower
The lectin-free grain flours: sorghum, millet, teff
The nut flours: almond, hazelnut, chestnut, walnut, coconut, pecan
The seed flours: hemp, psyllium, flaxseed meal, sesame
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