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  2. The 5 healthiest flours to use instead of all-purpose white ...

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    However brown rice flour has the same properties and texture, but since it’s a whole grain, it’s a healthier option than ordinary rice flour. A quarter-cup serving of rice flour provides ...

  3. A Guide to Different Types of Flour and When to Use Them - AOL

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    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  4. 12 Types of Flour All Bakers Should Know (and What They’re ...

    www.aol.com/12-types-flour-bakers-know-171600229...

    But unlike regular whole wheat flour, spelt flour is lower in protein and behaves similarly to all-purpose flour (but with a lot more flavor). It tastes slightly acidic and tangy, almost like yogurt.

  5. Enriched flour - Wikipedia

    en.wikipedia.org/wiki/Enriched_flour

    Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.

  6. Finger millet - Wikipedia

    en.wikipedia.org/wiki/Finger_millet

    All-purpose flour can be replaced with ragi flour during baking. Ragi cake and ragi biscuits can be prepared. [28] The flour is consumed with milk, boiled water, or yogurt. The flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti.

  7. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high.

  8. Stoneground flour - Wikipedia

    en.wikipedia.org/wiki/Stoneground_flour

    The inclusion of more bran and intact wheatgerm in the flour means that it is often credited with significant health benefits. [3] In the US, flour only has to "pass between stones" once during its manufacture to be regarded as stoneground, and it has been claimed that a significant proportion of flour sold as stoneground in the US has not been ...

  9. The Best All-Purpose Flour Substitutes If You Run Out ... - AOL

    www.aol.com/news/best-purpose-flour-substitutes...

    And since not all flour alternatives are created equal (especially when substituting for all The Best All-Purpose Flour Substitutes If You Run Out or Need a Gluten-Free Swap [Video] Skip to main ...

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