The whole grain flours like amaranth, sorghum, quinoa and chickpea are nutritionally dense. That means they contain more protein and fiber than the white flours like white rice or cornstarch. The white flours create an empty carbohydrate load that stresses the blood sugar levels in our bodies. The whole grain flours are friendly and also contain fiber which we all know is good for digestion, cholesterol and blood sugar.
From a baker’s standpoint, these are also excellent choices. These flours are more finely ground so that the texture of baked goods is closer to that of wheat flour. In addition, the protein in the flour adds elasticity and elasticity is tough to come by in gluten-free baking. It’s the gluten protein that creates the wonderful stretchiness that allows bakers to knead dough and twirl pizza. In short, these flours are our friends and we should welcome them into our kitchens.
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