I wanted to share with you a couple of types of flours that I have discovered and have incorporated into my cooking.

Einkorn Flour

The wheat we use today is not like the wheat that was used thousands of years ago. Einkorn wheat contains higher levels of protein, essential fatty acids, phosphorous, potassium, B6, lutein and beta-carotene. As far as gluten, Einkorn has a different gluten compared with modern wheat so if you are gluten sensitive this might be an alternative for you. Einkorn flour is not sold in stores yet and can be ordered on-line.

Chickpea Flour

Chickpea flour, also know as garbanzo bean flour, is ground from dried chickpeas. It is often used in dishes in India. I have been using this flour when I need to thicken a sauce. One cup of chickpea flour has 356 calories, 21 grams of protein, 6 grams of total fat and 53 grams of total carbohydrates. You don’t get that with processed white flour!

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