How to choose the right flour

Flour has been an important part of the human diet for at least 30,000 years.

Today, the flour most commonly used to make bread, pastries, and pasta is all-purpose flour, which undergoes a refining process that removes the nutrient-dense bran and germ from wheat grains.

Fortunately, there are many nutrient-dense alternatives:

1. Almond flour

Made from ground blanched almonds, it is naturally gluten-free. It is especially rich in magnesium, which is essential for healthy blood sugar levels and the regulation of blood pressure, muscle and nerve function.

2. Buckwheat flour It is also a rich source of plant compounds with powerful antioxidant properties, such as flavonoids and phenolic acids.In addition, buckwheat flour contains iron, potassium and B vitamins.

3. Chickpea flour

Also known as gram flour and besan, it is a staple in Indian and Caribbean cuisine and a major ingredient in dishes such as pancakes, fritters, and bread.

Chickpea flour is very nutritious and is a good source of protein, fiber, and vitamins and minerals such as folate and manganese.

4. Whole wheat flour

Contains a large amount of fiber, which is important for the healthy functioning of the digestive system. It contains iron, magnesium, phosphorus, zinc and B vitamins.

It also has a low glycemic index, which means it gradually releases sugar into the bloodstream. This is useful for people with diabetes or those who have problems regulating blood sugar levels.