When I started eating lectin-free (and gluten-free) in August 2017, I was overwhelmed by the multitude of alternative flours available on the market. I didn’t even know what the most basic ones – almond and coconut – were and how to use them. That’s why I decided to put together this guide to lectin-free, gluten-free flours.
Since I’ve started my own lectin-free journey, I’ve created hundreds of recipes using all the lectin-free, gluten-free flours below. I wanted to share everything learned in a quick guide: what are these flours, where to find them and how to use them.
I won’t get too much into nutritional info as that’s a whole another subject, and it would make this guide too long and difficult to follow.
ONE IMPORTANT NOTE: while all the lectin-free flours are also gluten-free (gluten is a lectin), most commonly known and used gluten-free flours and mixes are actually heavy in lectins, such as oat flour, potato flour, rice flour, quinoa or chickpea flour. Even almond meal, which contains the peels of almonds, is heavy in lectins.
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