For many in the nutrition world, white flour is known as the
‘white devil’, the evil of all evils.
This is because most of the nutrition has been stripped through
processing. These include:
The important fibre;
· The wheat
germ and the majority of other nutrients.
Refined white flour raises the body’s insulin levels and can
contribute to blood sugar imbalances, weight, cravings and
Baking with Alternate Flours:
The very first time I attempted to bake more healthful flours was an absolute disaster! Although it was very exciting at first, my enthusiasm quickly faded when I took the first bite! Needless I took a long break before my second attempt.
My second attempt I thought I would experiment on a simpler platform and tried with wholemeal flour. Perfect! The taste was even better than white flour with a richer flavour and I was over the moon that my family would be increasing their nutrient intake through whole grain! I also tried using buckwheat (I recommend Ceres Organic buckwheat flour for $6.50) which was an even greater success!
Most whole grains, nuts and beans can be ground
to make flour;
Spelt flour (I recommend Demeter Farm Mill Organic Whole Spelt Flour for $12.95) can be used as a replacement in the
exact quantity the recipe calls for;
Whole grain/wholemeal flour (I recommend Ceres Organics Wholemeal Flour Stoneground for $8.20) can be used as a
replacement in the exact quantity the recipe calls for;
When experimenting, do so in stages. Start off by combining your flours. If the recipe calls for 1 cup white flour,
use ¾ cup of an alternate flour and ¼ cup white flour. Slowly work yourself up to avoiding white
Wheat is the most versatile of the flours as it
contains gluten which helps to bind the ingredients. When baking with other flours, try adding
Xanthum Gum as a binder.
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