Oh, boy, are there many types of flour, and not too badly priced if you ask me. Because our every day awful white flour is almost pointless as an edible, and is providing you nothing much nutritionally of value. So go nuts (there are nut flours) and try a new flour today. There are so many, and most are obvious without needing a glossary; so here’s what I like that MAY need a little explanation…
Wholegrains are awesome.
- Buckwheat (GF) -this flour is very American, and has a nice high-fibre-high-protein power to it. A serve of 1/4 cup provides 10% of our daily need for the 4 key minerals.
- Millet – High fibre, protein and magnesium.
- Nut flours – These are yummy, and add great flavour. It really depends on the nut that you have used as to the benefits. They can be fatty though.
- Rice (GF) – I love rice, so why not the flour? High protein and fibre.
- Rye – much magnesium & fibre.
- Sorghum (GF)- 1 cup of this is nearly half your daily protein and iron taken care of. Low fat but super high carbohydrate.
- Spelt – not gluten free, but low in gluten, so it easily digestible. High in minerals.
- Teff (GF) – hard to find! Much better than wholegrain flour and high in fibre and minerals
- Coconut (GF) – I love this! High in fibre, lowers cholesterol and lowers risk of diabetes! High protein too.
- Cassava – or arrowroot powder. It’s a great thickening agent! However, high in calories and starch. Good Vit K though.
- Flaxseed/Linseed Grounds (GF) – very low GI and very high in fibre, which lowers cholesterol. This has a very strong flavour, rather nutty I think.