Healthy flour
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IsKingaskinnyyet
Posts: 22 Member
I'm sick and tired of almond or coconut flour! I'm not on Keto or any low carb diet or doesn't have to be gluten free. Someone can recommend me healthy flour to make anything from baking to make sauces.
Thank you
Thank you
0
Replies
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Normal flour works for me. My health is improved by losing weight. I lose weight by being in a calorie deficit. I eat a good variety of food for nutrition. I don't believe in making things harder than they need to be.19
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What do you find unhealthy about regular flour made from wheat? Is it calories, carb content, nutrient profile...? This would help people make recommendations.8
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Mmmm baking...I’m a fan of using ground oats in my morning protein pancakes, but for filo pastry brushed with melted butter, shortcrust sweet pastry filled with jam, or quiche with crumbly pastry - got to be wheat flour! Unless you need to avoid it (coeliacs- I feel sooo sorry for you) why look for anything else? ALL food is fine in moderation.
Except celery. That stuff is frankly vile.6 -
claireychn074 wrote: »
Except celery. That stuff is frankly vile.
That made me laugh!!! BTW...I love celery...especially with Cheez Wiz....yes that is my guilty pleasure.
OP any flour is fine.4 -
Any flour you like.
What’s unhealthy about flour?4 -
If anyone has an issue with white flour, I use whole wheat pastry flour for just about everything with no discernable difference.
That being said, there are recipes that do better with alternative flours, and will say as much.4 -
Gosh these days there are other types than plain old white flour, that still taste good. Before switching to low carb, I used a variety of other flours than just the basic all purpose. I like to experiment in the kitchen.
Whole wheat flour, sometimes mix with some white if starting to get used to.
Buckwheat, can be used for more than just pancakes, and there is no wheat in it.
Cake flour really does make cakes very light, like sponge cakes.
Bread flour, have used a few times.
Barley flour my least favorite, but there are recipes out there.
Some of the above have more protein than others, and did not check which might be gluten free if any. I do know there are some flours that are gluten free.4 -
I just use whatever flour a recipe calls for. I probably use all purpose flour more than anything as I don't do a lot of baking in particular. I use a special flour for making tortillas. I personally don't see anything inherently unhealthy about any particular flour...if anything, it's a fairly benign ingredient.3
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If you prefer whole wheat flour for flavor, but are trying to make something that needs to be chewy/springy (like pizza crust, for example), substitute a tablespoon of vital wheat gluten for a tablespoon of flour in each cup of flour (to start; if it's still not springy enough dough, gradually up the gluten).
Any flour that contributes in a positive way to your daily nutritional needs, including calorie goal, and to which you're not sensitive/allergic/medically-restricted, is a healthy flour.4 -
IsKingaskinnyyet wrote: »I'm sick and tired of almond or coconut flour! I'm not on Keto or any low carb diet or doesn't have to be gluten free. Someone can recommend me healthy flour to make anything from baking to make sauces.
Thank you
Given that you are not keto/LC/GF, I don't understand why you wouldn't use regular white all purpose wheat flour, especially given how much more expensive almond and coconut flour are (?)
You could always use whole wheat, unbleached, or organic wheat flour. (I'm not making any claims about these options, but they are options.)7 -
I agree with the other posters that it is unclear why you think regular flour is unhealthy. I use whatever type a recipe calls for or sometimes I replace half the all-purpose flour with whole wheat flour. I generally prefer King Arthur brand because I like the way baked goods turn out compared with other brands, but I don't think it is more or less healthy.2
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IsKingaskinnyyet wrote: »I'm sick and tired of almond or coconut flour! I'm not on Keto or any low carb diet or doesn't have to be gluten free. Someone can recommend me healthy flour to make anything from baking to make sauces.
Thank you
What do you think is unhealthy about regular flour made from wheat?2 -
Looks like OP is not answering, but I will also put in my 2c, which is pretty much what everyone else has said.
What's the problem with flour?
Personally, I use whole wheat flour more often than plain white flour, but depending on what i'm makin g- eg birthday cake - then the plain old white flour is better than wholewheat. But for stuff like banana bread or whatever, wholewheat. I use buckwheat too. Sometimes I mix 2 types of flour together.
I can make a yummy chocolate coconut cake with a mixture of coconut flour + plain old white flour.
Rye flour is good for some stuff too.
What I DO tend to do (unless making birthday cake) is use dark brown sugar and in way less quantity than recipes usually call for, instead of refined white sugar. People will say sugar is still sugar, which it is, but I find the dark brown stuff gives things a nice flavour. Except plain old birthday cake. That needs to be made in the old-skool traditional white flour white sugar way.4 -
Ps - I use the flour called for in the recipe so have these varieties of wheat flour on hand:
- All purpose
- Whole wheat
- Bread
- Cake
- Special pizza flour which did not make a difference IMO
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Thank you everyone for answering. I'm not saying the regular white flour is unhealthy or dangerous or anything like that. I've read that when white flour is made in process most of nutrition is taken out of it. All the minerals are in the germ, which is removed. There is fiber in the hull that is also lost. When I check most of in "whole wheat" flour is white flour with high percentages with a hand full whole wheat thrown in it. My question was if anyone know better version of flour with better nutrition and fiber.3
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White flour is what makes the world go round. As we speak, I am making beef stroganoff with white flour as a thickener. Don’t believe everything you read on the net.2
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IsKingaskinnyyet wrote: »Thank you everyone for answering. I'm not saying the regular white flour is unhealthy or dangerous or anything like that. I've read that when white flour is made in process most of nutrition is taken out of it. All the minerals are in the germ, which is removed. There is fiber in the hull that is also lost. When I check most of in "whole wheat" flour is white flour with high percentages with a hand full whole wheat thrown in it. My question was if anyone know better version of flour with better nutrition and fiber.
Sorry. I do not know of a better version. I do not consider getting maximum nutrition from all my ingredients a priority. It is too tedious and whatever nutrients and fiber that are lost I can get from other sources. If flour made up a large number of daily calories and was limiting what else I could eat then I might investigate it. That is not the case for me.7 -
I get enough nutrition in my diet so I don't really worry about getting a tiny bit more vitamin b or fiber in flour, I just use regular flour.5
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IsKingaskinnyyet wrote: »Thank you everyone for answering. I'm not saying the regular white flour is unhealthy or dangerous or anything like that. I've read that when white flour is made in process most of nutrition is taken out of it. All the minerals are in the germ, which is removed. There is fiber in the hull that is also lost. When I check most of in "whole wheat" flour is white flour with high percentages with a hand full whole wheat thrown in it. My question was if anyone know better version of flour with better nutrition and fiber.
If you’re short on specific minerals or on fiber, that might be a concern. However, if you are eating a varied diet, you’re likely getting those things from foods other than white flour.
It can be very tricky to substitute flours that a recipe was not written for. Just use the flour that the recipe calls for and that you like.5 -
IsKingaskinnyyet wrote: »Thank you everyone for answering. I'm not saying the regular white flour is unhealthy or dangerous or anything like that. I've read that when white flour is made in process most of nutrition is taken out of it. All the minerals are in the germ, which is removed. There is fiber in the hull that is also lost. When I check most of in "whole wheat" flour is white flour with high percentages with a hand full whole wheat thrown in it. My question was if anyone know better version of flour with better nutrition and fiber.
If you compare the two serving per serving, the differences in fiber and micronutrients are pretty trivial, in the big picture. (I assume you're not eating either one daily, by the pound. ).
I'm confused by the part I bolded in your post. "Whole wheat flour" should be just ground whole wheat. A prepared commercial product - "whole wheat bread", say - may have partly regular white flour. It should be possible to find commercial prepared products with only whole grain flours (no white flour), but they're not going to be among the more budget-priced types, in all likelihood.6
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