The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

There is so much more to flour than the white, all-purpose variety that most of us know, and bake with all too often. Thanks to the new trend of artisanal and small batch baking, we are now being exposed to so many new types of ancient flours on our grocery shelves. Although some of these might initially seem intimidating, they are well worth the try. Not only are they loaded with distinct flavours and textures which will add a new level to your baking, but they contain many added vitamins and nutrients that you just wont get from that plain white flour. Here is a low-down on some of the most popular new ancient grain flours: Spelt Flour: Spelt flour is a great all purpose flour that is relatively well known. It has a nutty mellow flavour, similar to Rye that lends well to many baked goods. It is low in gluten and high in magnesium, Vitamin B2, Vitamin B3, iron and copper. Buckwheat Flour: Buckwheat is a main ingredient in soba noodles but is also a great addition to pancakes, crepes and other baked goods. It is a dark coloured flour that has an earthy, strong and sour flavour. It is great for those with celiac disease as it is gluten-free. It is a good source of potassium, thiamin, iron, B6, and folic acid. Teff Flour: Teff flour has a delicate texture that lends itself well to baking muffins, cookies and lighter baked goods. It is also a darker flour with a malt-like flavour. Low in protein and gluten-free, it is high in iron, B vitamins, calcium and magnesium. Amaranth Flour: Amaranth flour was utilized hundreds of years ago and we are now seeing a resurgence of this unique flour. This nutty and peppery flour is gluten-free and low in protein and is a good source of calcium, phosphorous, magnesium, zinc and folic acid. It is wonderful in muffins, flatbread, cookies and waffles. image credit to: Google images: