May 6, 2017
Jenny Robertson BA RHN
White flour is not the best selection; it is heavily processed, it has had the bran and germ stripped from it and a chemical bleaching agent has been used to make it a bright white colour.
Luckily there are many healthier alternatives available that are great in recipes, including:
When you substitute with various flours you will notice a difference in the colour, texture and flavour of baked goods so you may have to experiment a bit to find the right one for you.
Substitutions will also be required in varying amounts when compared to white flour… click here for a great guide from Bob’s Red Mill that will make substituting a breeze!
Have some fun experimenting with the various flours listed above.
I would love to hear from you! Write a comment and let me know what your favourite alternatives are.
Sending A Wish Your Way For A Well BALANCED Day
FOOD AND HEALTH
HEALTHY BALANCED "YOU"
FLOUR, SUGAR AND MILK SUBSTITIUTIONS:
HEMP: ALL OF THE GOODNESS IT HAS TO OFFER + HOW...
VISION BOARD - THE LAW OF ATTRACTION
GARLIC HAS A DEEP HISTORY AS A MEDICINE, SPICE...
CHIA SEEDS: ALL OF THE GOOD THEY HAVE TO OFFER...
TAKE ADVANTAGE OF THE GREAT LOCAL FOOD AND PROD...
SNOW PEAS: EAT THEM IN THE POD FOR A GREAT SOUR...
THINKING ABOUT ADDING A NEW SUPPLEMENT(S) TO YO...
FLOUR ALTERNATIVES: RECIPES MADE HEALTHIER
SEA SALT vs. SALT: KNOW THE DIFFERENCE AND CHOO...
Juice and Smoothies
LIFE AND HEALTH
Salads and Sides