For some time now, cooking has no longer relied solely on wheat, cassava, and corn flours. The flour family has expanded significantly.
Changing consumer habits, the search for healthiness and technology have led to the emergence of several new flour options on the market, for a wide range of tastes and uses.
The recently popular whole-grain and low-carb flours meet the needs of more moderate and healthy diets and are already present in a significant portion of supermarket shelves. Organic flours, in addition to their sustainability aspects, offer a unique health benefit. Gluten-free flours for people with dietary restrictions or specific, restrictive diets are now more common than they were recently.
Regarding moderation and dietary awareness, endocrinologist Dr. Andressa Heimbecher Soares, an expert on the website Minha Vida, said that for diabetics, choosing the right type of flour is crucial for maintaining a more controlled health. Whole-grain flours should also always be preferred by these patients; however, the quantity and dietary preferences should always be guided by a nutritionist. For celiacs (people with a gluten allergy), there are gluten-free options such as whole-grain flour, coconut flour, sorghum flour, chia flour, flaxseed flour, etc.
Discover the characteristics of some flour options:
- Rice flour: Ideal for those who are gluten intolerant or on a restrictive diet. It's a great substitute for white flour. It pairs well with sweet recipes.
- Oatmeal: The grain itself has numerous benefits for the human body. It helps reduce blood cholesterol. It's recommended for inclusion in recipes for pancakes, cakes, pies, and cookies.
- Rye flour: This flour aids digestion and also aids in the conversion of sugar into fat. It's widely used in whole-grain recipes.
- Barley flour: Packed with fiber, these nutrients are important for healthy bowel function. It's a great alternative for making cookies and pancakes.
- Corn flour: Quite common, corn flour retains nutrients not found in wheat flour. Its sweeter flavor provides versatility for almost all types of sweet and savory doughs.
- Soy flour: Similar to white flour, soy flour has more calcium, fiber and much more protein than wheat flour.
Source: redefoodservice.com.br
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