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5 Healthiest Types Of Flour
5 Healthiest Types Of Flour

Video: 5 Healthiest Types Of Flour

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It seems almost impossible to find someone who doesn't like baking. However, we often deny ourselves it, because most of the baked goods are baked from white refined flour. Why is that bad? To make the wheat flour we are accustomed to, the grain is cleansed of all that is useful in it - bran and germs. Only fast carbohydrates and sugar remain, which will bring us nothing but extra pounds. Now you can find many alternatives to white flour - let's talk about the most useful of them.

Almond flour

Almond flour, as it is not difficult to guess, is made from whole almonds, sometimes peeled from the skin (for a more delicate texture), sometimes leaving it (this way all useful properties are preserved). Almond flour is rich in healthy fats for the heart and blood vessels, contains twice as much protein and three times as much fiber as the usual white flour. Conversely, there are almost no carbohydrates, and it is also gluten-free, which makes it suitable for people with food intolerances.

Of course, almond flour cannot completely replace wheat flour, due to the difference in texture and low crumbling properties. It is suitable for delicate, slightly crumbly pastries, where the dough should not be very dense. Plus, almond flour is an ideal gluten-free breading for meat, poultry and fish.

Whole wheat flour

Unlike white refined flour, the wheat grains that make up the flour are not cleared of bran and sprouts, which makes whole grain flour very useful. It is rich in fiber, vegetable protein, magnesium, iron and B vitamins. Of course, they taste somewhat different: the dough made from whole grain flour turns out to be denser, with a pronounced wheat taste. It is not a complete alternative to white flour, but in most recipes they can be mixed in a 1: 2 ratio (2 parts whole grain flour). This will make the baked goods healthier without losing their familiar flavor.

Chickpea flour

Chickpeas are one of the most nutritious legumes. To make flour, it is dried and ground into powder. Chickpea flour boasts a high content of vegetable protein, fiber, B vitamins, potassium, calcium and magnesium.

The binding power of chickpea flour is almost as high as that of wheat flour, so it is suitable for all types of baked goods. The only nuance is the pronounced bean taste, so it may not suit everyone. Otherwise, it's a great healthy alternative!

Oat flour

Oatmeal is rich in vegetable protein, fiber and micronutrients. Its advantage is that it can be easily prepared by yourself if there is no health food store nearby. It's important to use whole oats over processed cereals, as they are no more beneficial than refined white flour. Oat flour is perfect for baking bread, desserts, and as a breading for meat dishes.

Corn flour

Corn flour is an excellent substitute for wheat flour. It is gluten-free and rich in potassium, calcium, magnesium, fiber and B vitamins. Choose the least processed corn flour for maximum nutrients. This flour is universal, suitable for almost all types of baking, has a pleasant taste and gives the dough an appetizing golden hue.

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