什麼是無麩質麵粉?
What is gluten-free flour?

無麩質麵粉是指沒有麩質的麵粉，但因缺少了麩質（即為「無筋」），無麩質烘焙時各材料比例需加以調整，普遍造法是加進澱粉質如木薯粉以增強麵糰骨架和提升整體黏度。營樂所有無麩質麵粉都是由天然無麩質的植物製造，無漂製，並於一所無致敏源特別監控廠房生產，確保產品不含麩質及小麥 (少於20ppm)。
Gluten-free flour are made from plants that are naturally gluten-free. Since gluten is the skeleton of the dough, without this means you have to make adjustments in the portion of other ingredients. A usual way is to add starch, such as tapioca starch, to enhance the binding power of the dough and improve the skeleton. All gluten-free flour from NutriAlley are naturally gluten-free, non- GMO, and produced without bleaching process in a dedicated free-from factory in The Netherlands. All flour are tested and monitored to ensure it does not contain any gluten and wheat (<20ppm).

「無筋」麵粉

無麩質麵粉即「無筋」麵粉，再也不會分為「高筋」﹑「中筋」﹑「低筋」，因為根本就沒有那個「筋」（即麩質 Gluten）。取而代之是分為高密度﹑中密度﹑低密度的類別。高密度的無麩質麵粉蛋白質較多，幫助創建麵團整體結構，也有獨特的味道，如苔麩帶有榛子和可可的味道和蕎麥帶植物清草香味。中密度的無麩質麵粉味道偏中性，質感比高密度的輕型，適宜加入以提升麵團整體輕型度和體積。低密度的無麩質麵粉剛為澱粉質較重的類別，用於加強麵團黏結程度。每一種無麩質麵粉都有著獨特的個性，每種特別的味道適合配襯不同的材料，一起來認識各種無麩粉！

高密度 Heavy

畫眉草 (苔麩) 粉
Teff Flour

畫眉草 (又名苔麩) 是埃塞俄比亞特產，一種古老殼物，也是世界上最細小的殼物！ （1粒小麥的大小等於100-150 粒畫眉草！）畫眉草是
- 天然無麩質
- 苔麩也是低升糖的碳水化合物（每100克有67.7克），因此糖尿病人可以將苔麩作為主食，吸收蛋白質，不用捱餓甚至可以控制體重。
- 含膳食纖維（每100克有7克） 可以幫助腸胃消化和排便，促進腸道健康
- 低脂肪（每100克只有2.9克）
- 含豐富礦物質如鐵質和鈣質，特別適合缺鐵性貧血的女士。

畫眉草粉味道特徵：帶有榛子和可可的味道，也有溫和烘烤的香氣，比普通小麥粉多點點甜味 
畫眉草粉建議配襯：堅果，巧克力，深色水果（如小紅莓，藍莓，提子，櫻桃，覆盆子），香味較重的種子和香料。 

Teff (biological name: Eragrostis tef, borrows the name "The grass of Love" in Greek) is an Ethiopian ancient grain and superfood. It has the smallest grain size in the world! (size of 1 wheat grain equals 100 tefff grains!) Teff is naturally gluten free, high in carbohydrates (67.7g in 100g) which is low in glycemic index, contains dietary fibre (7g in 100g) which promote intestinal health, low in fat (only 2.9g in 100g) and rich in calcium and iron.

Teff flour flavour characteristics: natural hazelnut and cocoa with gentle toasty aroma 
Teff flour flavour affinities: nuts, chocolate, dark fruits (e.g. cranberries, blueberries, grapes, cherries, raspberries), aromatic seeds

有機藜麥粉
Organic Quinoa Flour

藜麥受聯合國糧食及農業組織認定為唯一的完美營養食品，宣布2013年為「國際藜麥年」。 藜麥是其中一種「古老糧食」，與蕎麥同屬於準穀物(假穀物)。藜麥是低升糖 53。藜麥粉是:
- 自然無麩質 
- 含有完全蛋白（每100克含16.2克） 
- 含有人體所需的全部9種氨基酸
藜麥粉味道特徵: 獨特的堅果和泥土的清香。 
藜麥粉建議配襯:水果，堅果，香料（如肉桂，荳蔻，小茴香，芫荽），香草（迷迭香） 

FAO calls "perfect food" quinoa is the only vegetable that contains all the essential amino acids, vitamins and trace elements. The United Nations General Assembly declared 2013 as the 'International Year of Quinoa'. 
Quinoa(Chenopodium quinoa), known as an "ancient grain", is considered a seed (vegetable) but is eaten like a grain - belongs same family as buckwheat, "pseudo-cereal". Quinoa is low glycemic index 53. Quinoa flour is naturally gluten free, contains complete protein (16.2g in 100g), contains all nine of the essential amino acids, which cannot be made by the body.
Quinoa flour flavour characteristics: Unique nutty and earthy flavour. 
Quinoa flour flavour affinities: Fruits, nuts, spices (e.g. cinnamon, cardamom, cumin, coriander), herbs (rosemary) 

有機椰子粉
Organic Coconut Flour

椰子粉是用未添加糖的椰子精細研磨並乾燥成的粉末，其中約80％的脂肪已被除去。椰子粉具極高吸水性能力，並是： 
- 自然無麩質 
- 富含膳食纖維（每100克只含30克） 
- 低碳水化合物（每100克只含21.5克） 
- 適合原始飲食 

椰子粉味道特徵: 溫和的椰子味和香氣。 是良好的功能性材料助保持濕潤度和添加纖維。 
椰子粉建議配襯: 熱帶風味，紅糖，咖啡，堅果，黑巧克力

Coconut flour is finely ground dried unsweetened coconut with about 80% of its fat removed. Coconut flour is highly absorbent and is naturally gluten free, rich in dietary fibre (30g in 100g), low in carbohydrates (21.5g in 100g) and paleo-friendly 
Coconut flour flavour characteristics: Gentle coconut flavour and aroma. Good as functional ingredient to retain moisture and add fiber. 
Coconut flour flavour affinities: Tropical flavours, brown sugar, coffee, nuts, dark chocolate 

蕎麥粉
Buckwheat Flour

蕎麥 雖然名稱帶有「麥」字，但它其實是種子，屬於準穀物(假穀物)，而非禾本科(水稻、小麥等一般穀物屬禾本科)。常見的準穀物還有藜麥。 蕎麥是: 
- 天然無麩質 
- 含高碳水化合物 (每100克含65.9克碳水化合物) 
- 富含礦物質銅（有益心臟健康）﹑錳（有利於新陳代謝，生長發育）。這些礦物質的生物利用度 (bioavailability) 也很高易被人體吸收
- 含有芸香醇/ 蘆丁(Rutin)，可幫助防止血栓形成
蕎麥味道特徵: 烘烤的香氣和微淡宜人的植物清草香味。 
蕎麥建議配襯: 核桃，烤榛子，乾果，咖啡，鹽，紅糖，新鮮無花果，深色香料（如肉桂，辣椒，肉荳蔻，丁香，黑胡椒）

Buckwheat is not a wheat. It belongs to a group of foods commonly called pseudocereals. Pseudocereals are seeds that are consumed in the same way as cereal grains, but do not grow on grasses. Other common pseudocereals include quinoa and amaranth. Buckwheat is naturally gluten free, rich in carbohydrates (65.9g per 100g), contains higher levels of copper (benefits heart health), and manganese (benefits metabolism, growth and development) than other cereal grains, and the bioavailability of these minerals is also high. Buckwheat also contains rutin, a bioflavonoid thought to help control blood pressure and prevents blood from clotting

Buckwheat flour flavour characteristics:
toasty aroma with slight pleasing notes of grass and green tea. 
Buckwheat flour flavour affinities: 
walnuts, toasted hazelnuts, dried fruit, coffee, salt, brown sugar, fresh figs, honey, dark spice (e.g. cinnamon, cayenne pepper, nutmeg, cloves, black pepper) 

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中密度 Medium

高粱粉
Sorghum Flour

高粱是世界上第五大最重要的穀物作物。 早幾代之前在南美洲，高粱被用來生產糖蜜，名為高粱糖漿，用作烹飪甜味劑或像蜂蜜般加在餅乾和麵包上。 高粱是一種古老穀物，它是： 
- 天然無麩質 
- 包含礦物如銅和鐵。 銅有助於增加鐵吸收和吸收到體內，有利於血液循環和紅細胞發育。
- 可能有助於控制膽固醇：高粱中的健康脂肪顯著降低「不良」（非HDL）膽固醇
高粱粉味道特徵: 中性，溫和甘甜，帶有輕微小麥和玉米的味道。是小麥粉良好的替代品。 
高粱粉建議配襯: 奶油，漿果，山核桃，花生，棗，土豆，香蕉，熱性香料（如姜，肉桂，荳蔻，茴香，肉荳蔻） 

Sorghum is the fifth most important cereal crop in the world. A few generations ago in South America, sorghum is used to produce molasses-like sorghum syrup and use as a sweetener in cooking or like honey. Sorghum is an ancient grain that is naturally gluten free, contains minerals such as copper and Iron. Copper helps to increase the uptake and absorption of iron into the body, good for blood circulation and red blood cell development. Sorghum may help manage cholesterol as the healthy fats in sorghum can help to reduce “bad” (non-HDL) cholesterol.
Sorghum flour flavour characteristics: Neutral, mild and sweet, with gently subtle flavour of wheat and corn. Great Substitute for wheat flour. 
Sorghum flour flavour affinities: Butter, berries, pecans, peanuts, dates, digs, banana, warm spices (e.g. ginger, cinnamon, cardamom, aniseed, nutmeg) 

有機糙米粉
Organic Brown Rice Flour

有機糙米是稻米脫殼後的米，天然無麩質，保留了粗糙的外層，顏色較精製白米深。日本稱為「玄米」，英文稱為brown rice。糙米磨去外層可以製得白米，因為糙米能夠保存完整的稻米營養，富含蛋白質、脂質、纖維及維生素B1等，是低升糖適合關注血糖人士，也是比白米更健康的食物。有機糙米烘烤後磨成粉狀，帶濃郁的炒米香氣，百答易配。
Brown, unlike white rice, still has the side hull and bran. The side hulls and brans provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. Brown rice helps stabilize blood sugar levels; therefore, it’s an excellent food choice for those suffering from diabetes. Organic brown rice is roasted in oven and ground info fine flour. Organic brown rice contains a rich aroma and universal in pairing to other foods.

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低密度 Light

有機木薯粉
Organic Tapioca Starch

木薯澱粉是從木薯根中提取的無麩質澱粉，用作烹飪中的增稠劑和粘合劑。 木薯在整個東南亞的澱粉工業中用於製造從麵條到藥品的產品以支持小農收入。
​Tapioca is a gluten-free starch extracted from the cassava root that is used in cooking as a thickener and binding agent. Cassava is used in the starch industry throughout Southeast Asia to make products from noodles to pharmaceuticals, supporting smallholder incomes. (ref)

木薯根 Cassava Root (Credit: Georgina Smith / CIAT)

薯仔澱粉
​Potato Starch

馬鈴薯澱粉是從馬鈴薯中提取的澱粉，又稱為「太白粉」。 來自馬鈴薯植物塊根的細胞澱粉粒（leucoplasts）。 馬鈴薯澱粉多用作湯和燉菜的增稠劑。 當用作增稠劑時，馬鈴薯澱粉比玉米澱粉耐受更高的溫度。
Potato Starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). Potato starch is used as a thickener for sauces, soups, and stews. Potato starch tolerates higher temperatures than cornstarch when used as a thickener.

薯仔澱粉 Potato Starch (Credit: IndiaMart)

白米粉
White Rice Flour

白米粉天然不含麩質，富含碳水化合物和低脂肪。 白米粉可用於烘烤蛋糕，餅乾，餃子，麵包等，以及加厚的醬汁和塗魚和其他蛋白質。
​White rice flour is naturally gluten-free, rich in carbohydrates and low in fat. White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.

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