Basics – Flour, flour and more flour – Part 2 of 2

This is the continuation of our previous post about the various type of flours that can be used to create exciting variations in everyday meal choices.

  • Rye – Native to Russia and the Ukraine, a hearty rye flour is dense and dark, rich tasting. Very low in saturated fat, cholesterol and sodium. Good source of dietary fiber, selenium and manganese.
  • Spelt – What is that? An ancient cousin to modern wheat. It’s delicious, nutritious with a robust nutty flavor and a rich sienna color. Very low in sodium, cholesterol and sodium. Good source of protein, fiber, B-complex vitamins and manganese.
  • Soy – a great alternative to wheat and glutinous grains. Delicious way to get protein and fiber from whole soybeans. Gluten-free, very low in cholesterol and sodium. Good source of protein, vitamin K, riboflavin, folate, phosphorus and potassium. Very good source of magnesium, copper and manganese.
  • Whole Wheat – ground from the wheat kernel, whole wheat is a staple in American breads. Very low in saturated fat, cholesterol and sodium. Good source of fiber, selenium, and manganese.
  • Whole Wheat Pastry Flour – made from soft spring wheat berries, it has a finer texture, lighter consistency, lower in gluten and is a favorite for pastries and cakes. . Very low in saturated fat, cholesterol and sodium. Good source of fiber, selenium, and manganese.
  • Unbleached White – ground from hard red winter wheat with the bran and germ removed. Enriched with B vitamins and iron. . Very low in saturated fat, cholesterol and sodium. Good source of thiamin, folate, and selenium.
  • Semolina – made from durum wheat, used in making pasta, noodles and breads. If you like to make your own pasta, this is a good choice for you. . Very low in saturated fat, cholesterol and sodium. Good source of thiamin, folate, and selenium.
  • Vital Wheat Gluten – Gluten is the protein source of a grain. It provides the stretchiness in a dough and enhances rising for baked goods. Pure gluten is used in seitan, a meat substitute for vegetarian dishes. Very low in saturated fat, cholesterol and sodium. Good source of selenium. Very good source of protein.
  • Oat Bran – the outer casing of the oat grain. Because of its high soluble fiber content it can help lower blood cholesterol levels. Very low in cholesterol and sodium. Good source of protein, fiber and iron. Very good source of thiamin, magnesium, phosphorus, fiber, selenium, and manganese.
  • Wheat Bran – Excellent source of fiber, provides full – bodied texture when added to baked goods or sprinkled in soups, cereals, or salads. Low in saturated fat, cholesterol and sodium. Good source of protein, thiamin, riboflavin and potassium, dietary fiber, niacin, vitamin B6, iron, magnesium, phosphorus, zinc, copper, manganese and selenium.