A good number of Southeast Asian bakery contain wheat & gluten, which are harmful for the gut & overall body health. Well-loved bakery like Hong Kong cha-siu bao or Filipino sweet rolls are often made from wheat flour that’s full of gluten, lectins, and grains.
While we love the taste of these food, is it possible to bake these in a healthier way? Is it possible to use healthier ingredients?
Yes! Below are the top 3 gluten-free, paleo-friendly flour you can use to bake your favorite Southeast Asian bakery.
Cassava Flour
A gluten-free flour. The cassava flour is made from dried cassava root. So it’s similar to tapioca starch in that they both come from the cassava plant, but cassava flour is made directly from the cassava root.
It’s also typically considered an all-purpose flour. It also provides resistant starch, which is healthy for the digestive system (source).
Both cassava and tapioca flour is great for baking sweets like tapioca cake or banh da lon.
Find it here!
Almond Flour
Known for its hint of nutty flavor, almond flour is a great substitute for wheat flour. This flour is made out of blanched almonds, which means the skin (which contains lectins) is removed. It also is dense in calcium, iron, and potassium, which are healthy for the bones.
Find it here!
