Flour

March is National Flour month. Flour is a staple that you and I have in our houses.  The type of flour may vary but it’s likely that everyone has some variety of flour handy.

You know that flour is a staple because it can be used in different ways for so many types of recipes.  

It’s of course used in breads and muffins. Desserts like pies and cakes too.  Savory dishes use flour since it’s a great thickener.  We are thinking of a delicious homemade mac and cheese or maybe some fresh noodles.

Flour is so versatile and now it is available in many forms for a variety of people and perhaps dietary needs.  We will touch on a few different types.

• All-Purpose Flour – Bleached or Unbleached
  • This is the most common “white” flour used because of its versatility.  It mixes well in most recipes and is great for baking.  Unfortunately for those with diabetes or on a Keto diet it’s not the best flour to use.

• Whole Wheat Flour
  • Contains all parts of the wheat kernel (unlike white flour).  It has a slightly nutty flavor and is more dense than white flour.  This is a healthy choice for those with diabetes.

• Almond Flour
  • Made out of finely ground and blanched almonds.  A recipe using yeast will change the shape of what is being made because of the lack of gluten.  This is a good choice for gluten-free and diabetic diets.

• Rice Flour
  • This is a gluten-free flour that doesn’t add a particular flavor.  You have to be careful to use this alone in baking however so look to pair it with something else so it does not taste gritty.

Private Home Health Care knows that there are many more flours available to bakers.  You can research and decide what is the best for you.  Happy Baking!

#NationalFlourMonth

Photo by Klaus Nielsen