I do not promote a gluten-free diet. I do promote eating a variety of foods as locally sourced as possible and foods that promote gut-health.
Non-wheat flours are important for Celiac disease and gluten-sensitive people. If you believe you have Celiac or gluten-sensitivity, you should consult with a professional.
For all others using a variety of flours is best for a healthy diet and lifestyle. Flours can be made from beans, nuts, seeds, and grains. They can add flavor, texture and nutrition to common recipes.
|Flours Nutrition by Cup||Calories kCal||Fat g.||Protein g.||Carbohydrate g.||Dietary Fiber g.||Sugar g.||Gluten Containing||Iron %||Calcium %|
Depending on where you live, will determine how local your flour is. I live in Maine, so will focus on New England. A quick Google search will point you in the right direction wherever your locale. All of these listed can be ground into flours for baking. Often a 1:3 (non-wheat:wheat) ratio creates the best baking results.
New England Grains:
New England Nuts:
New England Beans:
- Black Turtle
- Vermont Cranberry
As you make your food choices there are many variables to keep in mind, nutrition, environment, and availability. Some non-wheat flours are energy intensive either in their cultivation, processing and/or transportation. So do your research and purchase flours and meals that work with your budget, health needs and environmental needs.
If you have a gluten sensitivity or Celiac, please do seek out professional help to remove gluten from your diet.
If you aren’t gluten sensitive or Celiac, eat a variety of the flours listed above to add texture, flavor and nutrition to your whole-foods diet. Bob’s Red Mill has a large variety of flours that are environmentally friendly and high-quality.
Not sure into which category you fall, set up a FREE initial consultation with Tara Hire.