Swapping out the refined, white flour in your favorite baking recipe can have a big impact on the nutritional content of your favorite baked goods! Find out the benefits of different flours, and how to incorporate them into your recipes.

Read more here.

Rye, oats and barley flour are also among my favorites. I’ve also tried hazelnut flour, green pea flour and potato flour (not ordinary flour – works the same as corn flour in America or arrow root in Asia). Looking forward to trying amaranth flour and tef soon. About whole wheat flour – spelt/dinkel is about the same, just a more old-fashioned type, and that should mean, at least I hope so, healthier. I’m also looking forward to making different types of pasta with many of these cool flours.