Dear Lola Why do you use besan flour instead of the usual gluten free mixtures of rice flour and maize cornflour in your recipes?
Many gluten-free recipes use rice flour, maize cornflour and tapioca starch, these simple carbohydrates are quickly digested and are broken down into simple sugar glucose. When the cells in your body need fuel they use this glucose. Extra glucose is converted into glycogen. If your body already has enough glycogen stored up, the glucose is turned into fat. Besan flour is made from chickpeas, complex carbohydrates that take longer to digest, making you feel full longer. They provide vitamins, minerals, fibre, and consistent energy. Many Coeliacs lack B vitamins, calcium, iron, and other nutrients so why not get them from your baked goods.
