We recommend the Cooked flour to Diabetics, SCD. This version of flour has no simple sugar nor starch. We call this Simple carbohydrates. Our beans flour have only complex carbohydrates. When you consume our beans; due to lack of simple carbohydrates, there is no rise in blood sugar; thus you need less insulin to control blood sugar. A diet rich in beans or bean flour has help some diabetics to reduce or discontinue hypoglycemic drugs. You need your doctor's advice.

All flour is good for you. White and brown flours in the UK have more calcium than wholemeal, while wholemeal has more fibre.

All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes. All-purpose flour comes in 2 basic forms: Bleached and unbleached, which can be used interchangeably. Cake or pastry flour is fine-textured soft wheat flour with a high starch content. It makes very tender cakes and pastry.

We use wheat flour that has been milled in the normal way, to give white flour. Whole wheat flour (with bran etc. left in) gives a product with very dark color and somewhat unusual flavor.

A variety of flours can be used to make bread. As you will often see, some recipes may call for the use of "Bakers Flour or Bread Flour". This flour is recommended because of it's higher protein content - approx. 11-12%, versus ordinary plain flour or all purpose flour, which will have a lower protein content, usually below 10%. The amount of gluten, often referred to, as the "protein in flour" is crucial in bread making.

In the UK, the law requires addition of two B vitamins (thiamin and niacin) and the minerals, calcium and iron to white and brown flours. Because it is made from the whole wheat grain, wholemeal flour already contains these vitamins and minerals, althought white and brown contains more calcium because of fortification.

Wheat flour is prepared by grinding cleaned wheat grains. Wheat gluten is the principle protein component of wheat flour. Wheat gluten is obtained by hydrating wheat flour and mechanically separating the wheat gluten from the starch and other flour components.

A blend of both hard and soft wheat flour. Most of the white flour is bleached to increase the whiteness and enriched to replace a few of the nutrients removed during milling process. Preferable use Unbleached flour which closely resembles India's Maida though you can use Bleached or Unbleached All-purpose flour interchangeably.

Coconut flour is excellent as well. You can make many foods with it but avoid using any recipes with yeast in them.

Stoneground' refers to how the flour is milled - this is a traditional method, usually associated with wholemeal breads, that gives bread a distinctive taste and texture. Our Stoneground Wholemeal Batch loaf is made with stoneground flour.

Chuckwagon's Best, All Purpose Flour is great for all your favorite recipes - cakes, pies and baking needs. Using only select grains, our All Purpose Flour is milled the Old Fashioned way, using a full roller process that ensures consistency and texture.

Quinoa is a broad-leafed annual herb that has been cultivated for thousands of years in the west Andes Mountains of South America. It was a staple food of the ancient Inca Indians and their Empire. The seed of Quinoa is an excellent food source that is rich in protein and fiber. Quinoa offers more iron than other grains and contains high levels of potassium, amino acids and riboflavin, as well as other B vitamins.

Granary is a registered trade name of Rank Hovis and is a malted wheat grain flour. Malted wheat grain flour is a brown flour with malted wheat grains added for distinctive nutty flavour.

A strong flour will have a high protein content and is suitable for breadmaking, pizza dough and puff pastry.

A weak flour will have a lower protein content and will be suitable for a wide range of baking including biscuits and cakes.

Flour is no longer bleached in the UK. The bleaching of flour with benzoyl peroxide was permitted until 1997.

White and self-raising flours will generally keep well for 6 - 9 months. Wholemeal or brown flour will keep well for up to 2 - 3 months.

Bleached flour is a term for whitened of flour. The creamy to yellow colour in wheat flour is due to the presence of pigments and adding bleaching agents such as benzoyl peroxide will whiten the flour.

Different companies call hemp flour different things. Sometimes it’s called hemp fibre, hemp powder, or hemp-seed cake. They’re all the same. Hemp protein can be substituted. It’s a bit lighter and less fibrous. Manitoba Harvest is a good brand. They do have hemp oil at Capers and Whole Foods. It will be in the refrigerated department with the flax oil and other cold-pressed oils.

Place one or more cups of Quick or Old Fashioned Quaker Oats into a food processor or blender. Process for 1 minute, or until the oats are the consistency of cornmeal or a course flour. Store unused (dry) oat flour in a covered container as you would wheat flour.

Green flour refers to the fact that the flour has not oxidized-- that is the sulfhydryl groups have not been converted into disulfide groups due to oxidizing agents. Bleaching agents are generally oxidizing agents. Green flour also indicates that it has been ground from "new wheat". Wheat flour which is not bleached may be oxidized if it is allowed to set a while and"naturally" oxidize. The dusty orange could be due to a little bit of bran and the carotenoids.

Sorghum is also known as milo and grest millet. A grain-like grass, this up-and-coming whole grain, gluten-free ingredient is a major human food source in Africa and India. It adds great taste and nutrition to our cereals. Sorghum is high in insoluble fiber, which, combined with protein and starch in sorghum endosperm, makes it more slowly digested than other cereals. The slower rate of digestibility of sorghum products may be beneficial to diabetics.

A finely ground, unbleached flour obtained from durum wheat. Durum wheat is the hardest of all wheats and is not whole wheat.

All-purpose flours differ in their ability to absorb liquid due to crop differences. They also differ in ability to absorb liquid depending on the daily weather conditions. For example, flour will absorb some of the moisture in the air on a humid day. Always use the lesser amount given in a recipe first and then add more as needed. Good dough is firm, elastic, and smooth. Too much flour will produce a stiff, lifeless dough.

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