Both the ones you suggest would work. Here they are, with some other suggestions, grouped by protein and gluten content. Use what you like or can get in shops near you, or experiment as you go.
For both high protein and gluten free (like the soybean), use chick-pea (one of your suggestions, quinoa or teff. The low to moderate protein, and gluten free, use almond flour. For high protein and low gluten, use spelt or triticale.
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Here they are, with some other suggestions, grouped by protein and gluten content.
Use what you like or can get in shops near you, or experiment as you go.
For both high protein and gluten free (like the soybean), use chick-pea (one of your suggestions, quinoa or teff.
The low to moderate protein, and gluten free, use almond flour.
For high protein and low gluten, use spelt or triticale.