NEW FLOURS TO MAKE YOUR BAK­ING HEALTH­IER

Long gone are the days when plain or self-rais­ing flour were your only op­tions. The bak­ing aisle is now burst­ing with spe­cialty flours, as HFG di­eti­tian Melissa Meier re­ports.

Healthy Food Guide (Australia) - - CONTENTS -

Check out th­ese new prod­ucts!

Co­conut flour, lentil flour, buck­wheat flour … we’re spoilt for choice in the flour aisle. Once you had to seek out health food stores to even find whole­meal flour, but that’s not the case any­more!

Christ­mas is when the ex­cit­ing new smor­gas­bord of flours re­ally comes into its own, al­low­ing you to cook for fam­ily and friends who may have food in­tol­er­ances or spe­cial di­etary needs. There is prac­ti­cally a flour to suit ev­ery taste — but are they health­ier for you? And what are they re­ally like for bak­ing? We find out!

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