Tag: White flour alternatives

During the refining process, white flour is stripped of the most nutritious parts of the wheat kernel, namely the bran and germ. This leaves behind a starchy endosperm with little fiber, vitamins, or minerals, but many alternatives exist that are rich in nutrients and flavor.

According to the USDA, Americans should make at least half of their daily grain intake from whole grains. However, many still rely heavily on refined white flour, which is stripped of fiber and nutrients during processing. So, what's healthier than white flour and how can you make the switch for better health?

Did you know that commercial gluten-free white flour is never a single ingredient but a carefully engineered blend of several flours and starches to replicate wheat's properties? Understanding exactly **what is gluten free white flour made from?** is essential for successful gluten-free baking and for navigating a specific nutrition diet.

According to the USDA, a significant portion of the average person's grain intake comes from refined grains. Giving up white flour, a primary refined grain, can lead to substantial health improvements, impacting everything from energy levels to chronic disease risk.