Whole-wheat Flour High in fiber and nutrients like iron and calcium, whole-wheat flour is a healthy substitute for white (add extra water to the recipe).
Rye Flour Rye flour helps maintain even blood sugar levels. Since it’s lower in gluten than wheat, doughs made with it will be more dense.
Spelt Flour For many, this flour is easier to digest than other forms of wheat. Because spelt flour is low in gluten, breads made with it don’t hold their shape and need to be baked in a mold or pan.
Quinoa Flour Loaded with amino acids, gluten-free quinoa flour has a nutty flavor when baked.
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