Flour is a well-known base ingredient for almost anything that is baked. Take a look at four of the most healthy and their uses!
Baking from scratch means you have control over the ingredients you use, as well as having the added bonus of being able to enjoy your baked delights direct from the oven!
When it comes to flour there are almost 50 various types, the most common include;
So why, so many other types available?
More common types of flour such as; plain, self-raising, all-purpose and white bread flour are limited in nutritional value, among other things. Which can cause problems for people who are gluten intolerant for example.
1. Brown Rice Flour
Brown rice flour is richly nutritious and naturally gluten-free, a great choice for those who need a gluten-free diet.
Brown rice flour has a multitude of uses. Including baking and being combined with other types of flour to be used as a thickening agent for gravies or sauces – to name just a few!
Handy to have when preparing sauces for gluten-free meals.
2. Whole Wheat Flour
Whole wheat flour is ideal for enjoying homemade bread and baked goods without sacrificing a commitment to eating whole foods.
“Whole wheat flour contains all parts of the wheat berry in its whole form: bran, germ, and endosperm. This makes whole wheat flour significantly higher in fiber than white flour,”
Whole wheat flour is rich in fiber, protein and iron – much more than all-purpose white flour.
Whole wheat flour is a popular choice to add subtle nutty flavours and textures to baking recipes such as, breads, muffins and baked goods.
3. Buckwheat Flour
Buckwheat holds a host of health benefits, packed with protein, fiber, vitamins, minerals, and antioxidants. Loaded with nutrients which are vital for our overall-health and vitality.
Buckwheat flour a popular alternative to bleached white flour, and provides a gluten-free alternative to wheat flour!
Can be used for baking, making pancakes, bread, pasta and noodles – to name just a few of the uses for Buckwheat flour!
4. Rye Flour
Rye flour is made from Rye Berries, which look similar to Wheat berries.
Rye is also rich in phytonutrients—chemical compounds found in plants that may help fight disease and protect our bodies from the stress associated with aging.
Rye flour is lower on the glycemic index than wheat flour, so it’s less likely to trigger a high insulin response and spike blood sugar.
In addition, studies have shown that rye flour’s high-fiber content can also help with blood sugar control.
It’s safe to say there is an endless array of choice when it comes to flour!
What it really boils down to is, what is your dietary requirements, gluten-free or high fiber? Do you need to consider diabetics or coeliacs? That’s the beauty of baking from scratch, you can control the ingredients you use, tailoring to meet any type of dietary requirement.