WHY STAY AWAY FROM REFINED WHITE FLOUR
Who doesn’t like cookies, buns, cake, pasta, pies and breads!!! I did and still do, but circumstances have changed. After seeing how the addiction to white flour and sugar was controlling my body and the health issues that came up with it throughout my and my kid’s life, the changes had to be done. What really helped me to make the shift is educating myself and my family, understanding what’s the deal with all WHITE FLOUR consumption.
Did you know that white flour is in the same category with sugar, poison for our bodies. Causing tons of problems: inflammation, bowel movement complications – constipation, high blood sugar, hormone imbalance, cavities, obesity and so much more. In the process of refining flour from whole wheat, all the minerals, vitamins and fibers(bran and germ) are stripped. Some synthetic nutrients in small quantities are added back in, and labelled as enriched flour.
For baking at home I use flours like spelt / kamut (contain some gluten), but have good nutritional value. Also using oat flour, almond flour, coconut flour, chick pea flour or just bake with whole beans, nut or seed butters.
Experimenting with store bought or home made flours creates a different texture and taste, so it’s really up to you guys to find out which mix or flours to go with.
Recently I have been successfully using this Gluten-Free flour mix with Pancakes and Banana Bread. Great alternative for people with gluten allergies/sensitivities.
- 4 1/4 C. Brown Rice Flour
- 4 1/4 C. White Rice Flour
- 4 1/4 C. Sweet White Rice Flour
- 4 1/2 C. Tapioca Flour
- 2 1/2 tbs. Xanthan Gun
- Measure all the flours and mix it in the blender until it is all well combines. Store it in the wide mouth jar, this ways it's easier to scoop the flour out when needed.