MAKE A COMMITMENT TO IMPROVE YOUR DIET - PART IV

When baking, always substitute half of the all-purpose flour called for with whole-wheat flour.  If you are a diabetic, substitute at least three-fourths (I substitute all).  You can make the whole-wheat a little lighter by sifting 2 or 3 times.  They also have a whole-wheat pastry flour now that works well. My favorite is white whole-wheat. It is whole-grain but is made from white wheat rather than the traditional red wheat. All-purpose flour is made from red wheat that is bleached to make it white! The more whole-grains and the less refined grains you use, the healthier for you.  This is another easy way to make a small change that is very effective over time.  If you do not currently have whole-wheat flour on hand, add it to your grocery list!

This is a great flour to use.

 

I also use garbanzo bean flour in some of my baking.  It is great for us diabetics.  Whatever your health situation, start today to eliminate using only all-purpose flour in your kitchen!

 

By the way, I don't usually endorse products on this site, but I will tell you honestly, King Arthur Flours are very good.  I use them most of the time.

NOTE: Obviously if you have a gluten problem, this post does not pertain to you.