What should I look for when I’m buy­ing flour?

Good Health (Australia) - - Be Nourished -

AThere are more types of flour than ever avail­able in the su­per­mar­ket, so it can be con­fus­ing! Co­conut flour, semolina, tapi­oca, gluten-free flour and self-rais­ing flour are just some of the va­ri­eties now avail­able. Gen­er­ally the type of flour you pur­chase will de­pend on its use and your di­etary re­quire­ments. Al­ways choose whole­meal flour where pos­si­ble, as it con­tains 60 per cent more fi­bre than white flour. When bak­ing, con­sider mod­i­fy­ing the recipe to use a mix­ture of half whole­meal flour and half white flour to boost nu­tri­tion while re­tain­ing the soft, light tex­ture of white flour. If you’re af­ter a gluten-free flour, try look­ing for flour made from grains such as buck­wheat or quinoa in­stead of wheat flour where the gluten has been re­moved.

‘Al­ways choose whole­meal flour where pos­si­ble’

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