What we will bake from: 11 types of healthy flour

1. Rye flour

Perhaps the most popular after wheat. It is far from suitable for any baking, but fragrant black bread, of course, will work out of it. There are seeded, peeled and wallpaper types of rye flour. Seeded flour is similar to premium wheat flour, it is high in starch and low in nutrients – this is the kind of rye flour that we do not recommend using. Peeled is low in gluten and already contains more nutrients. But the most useful of rye is definitely wallpaper, it consists of ground whole grains and contains almost no gluten, but baking from it alone is unlikely to work. In general, rye flour is used not only for baking black bread, but also for gingerbread, biscuits and even pies.

2. Corn flour

This flour is the closest in baking properties to wheat flour, and it can be used alone without adding other types of flour. It gives the pastry a nice yellow color, graininess and airiness inherent in a biscuit. In addition, corn flour contains a lot of B vitamins, iron (useful for anemia). It also soothes and improves the activity of the gastrointestinal tract. You can bake delicious biscuits, charlottes, tortillas and cookies from cornmeal.

3. Rice flour

Rice flour is found on sale in 2 types: white and whole grain. White contains a lot of starch, has a high glycemic index, and therefore is not very useful. Whole grains have a lot of vitamins and minerals: iron, calcium, zinc, phosphorus, B vitamins. However, it does not contain gluten at all, and if you add another type of flour to whole grain flour, you can get cookies, pancakes and various kinds of cakes.

4. Buckwheat flour

One of the most useful types of flour, it is completely gluten-free, has a low glycemic index, plus everything, it has all the properties of buckwheat! That is, it contains a lot of iron, iodine, potassium, fiber and healthy vitamins E and group B. This flour is often used in diet and allergy baking. But in order for baking from it to succeed, you need to add other types of flour to it. Pancakes, pancakes and pies are baked from buckwheat flour.

5. Spelled flour (spelt)

To be precise, spelled is wild wheat. Spelled flour contains gluten different from wheat protein, but its properties in baking are very close to wheat flour. Spelled is much more useful than wheat, whole grains contain a whole range of B vitamins, potassium, calcium, magnesium and iron. This flour will make excellent biscuits and cookies.

6. Flour from nuts (almond, cedar, as well as from pumpkin seeds, etc.)

If you have a powerful blender, you can make this flour at home from any kind of nuts in a matter of 5 minutes. The properties of flour will depend on the nuts and seeds of which it consists: pumpkin contains vitamin A, zinc and calcium, cedar flour contains polyunsaturated fatty acids, iron and vitamins, almond flour contains magnesium, calcium, chromium, iron and vitamins of groups B, C, EE , RR. What’s more, all nut flours are very high in protein, and are a great addition to athletes’ baking. It is unlikely that you will be able to make pastries from nut flour alone, but it will be an excellent addition to other types. It makes delicious cupcakes, muffins and biscuits. By the way, if you take just nut flour and add dates, you can make wonderful bases for raw cashewcakes.

7. Coconut flour

Wonderful flour – for baking and raw food desserts. It is naturally gluten-free, has the flavor of coconut and its nutritional properties: high in protein, fiber and lauric acid, which has antiviral properties. With it, you can bake diet muffins, muffins, biscuits and cook the same raw food cashewcakes.

8. Chickpea and pea flour

Often used in Vedic and Indian cooking to make fritters (pudl) that are served with all hot dishes. And, as you know, peas and chickpeas are a storehouse of high-grade protein and useful trace elements. Therefore, chickpea flour has found a place in baking recipes for sports nutrition. It makes delicious sweets, pancakes, pancakes and even cakes.

9. Flax flour

This flour is indispensable in the arsenal of vegetarian products, because it can replace eggs in baking. Namely, 1 tbsp. flaxseed meal in ½ cup of water is equivalent to 1 egg. And, of course, it has all the beneficial properties of flax seeds: a huge content of omega-3, omega-6 polyunsaturated fatty acids, calcium, zinc, iron and vitamin E. Flaxseed flour can also be used in the preparation of bread, muffins and muffins.

10. Oatmeal

Oatmeal, if you have a blender or coffee grinder at home, is easy to make yourself. To do this, you just need to grind oatmeal or oatmeal into flour. Oatmeal contains gluten, and therefore is quite self-sufficient in baking. It will make wonderful diet pancakes, pancakes, real oatmeal cookies and pancakes. However, for biscuits, it is heavy. Oatmeal is high in B vitamins, selenium, magnesium, iron, and protein, which is why athletes love to use it when they want to treat themselves to a delicious dessert.

11. Barley flour

It is not used as the main component for baking because of the insufficient amount of gluten and the tart taste. But as an addition to the main type of flour in cookies, savory tortillas and bread, it is great. Barley flour is a good alternative to rye flour, it contains a lot of phosphorus, magnesium, iron, proteins and B vitamins.


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