Flour
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Whole Wheat flour is high in fibre and vitamins (B-1, B-3 and B-5). It’s made from grains that have not undergone heavy processing.
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Oat flour has an earthy flavour and owes its healthy reputation to a type of soluble fibre comprised of indigestible sugar called beta-glucans (reduce the risk factors for heart disease such as high cholesterol and high blood pressure).
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Almond Flour is low in sugar and high in protein. It also has lots of polyunsaturated fats, which provide essential omega-3 fatty acids. Almond flour is different from almond meal because the first one is originally made from blanched almonds with the skins removed and is ground a lot more finely. Almond meal contains the skins which add a denser and spongier texture. I prefer this last one because the skin of the almonds give extra flavour to the recipes.
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Hazelnut flour is another low carb flour filled with antioxidants. It adds that perfect nutty flavour to your recipes. Hazelnuts also help eliminating toxines and provide essencial minerals and fibers that can be great for your belly function.
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Carob Flour has excellent nutritional value: low in sodium, high in fibre and a good source of calcium and antioxidants.
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Coconut flour is high in fiber and protein. It’s low in sugar too. It doesn't contain gluten or cholesterol which can also be a good thing.
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Whole Spelt Flour has a special extra nutty flavour and adds a dense texture to the recipes. You can use it to bake practically everything…cookies to desserts and a lot more! It’s called “the twin” of whole wheat flour because they have similar nutritional properties. A good source of fiber, which helps slowing down the digestion and absorption, decreasing the blood sugar spikes.
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