1. finely ground cereal grains: a powder made by grinding the edible parts of cereal grains. 2. ground foodstuff: a finely ground powder made from any.

FLOURS1. finely ground cereal grains: a

powder made by grinding the edible parts of cereal grains.

2. ground foodstuff: a finely ground powder made from any dried plant such as chickpea, banana, cassava, or potato

Most common flours used in

CONVENTINAL BAKINGwheat, rice, oat, corn

HOW ARE FLOURS MADE

ALL PURPOSE (WHITE) FLOUR

Made from wheat Bleached or unbleached All conventional baked goods Made from only the endosperm Enriched to add back vitamins (artificial form) removed during processing

Fiber is not replaced

Whole wheat flour Endosperm, bran and germ

separated during processingthen partially added back together

STONE GROUND WHEAT FLOUR

Whole wheat kernel is ground and kept together

Short shelf life due to oils present in the germ

Healthiest form of wheat flour

Does not rise well due to bran cutting gluten fibers

GLUTEN Mixture of protein and starch

in wheat that gives structure to baked products

the composite of a gliadin and a glutelin, two proteinsfound in wheat (greatest amount), barley, spelt and rye

Helps to hold the gas bubbles from leavener Formed by kneading High gluten flour used for bread Low gluten (cake) flour used for baked

products

CELIAC DISEASE autoimmune disease in which a person can’t

tolerate gluten lining of small intestine becomes inflamed and

damaged hampers the absorption of nutrients leads to malnutrition and weight loss. diarrhea, stomach upset, abdominal pain, and

bloating. Gluten is in bread and pasta, but may also be

hidden in many other refined foods, such as cold cuts, salad dressings, beer, and even licorice.

NON-CELIAC GLUTEN SENSITIVITY

individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease but yet they lack the characteristic antibodies and intestinal damage seen in celiac disease.

These individuals have a prevalence of extra intestinal or non-GI symptoms, (ex. headache, “foggy mind,” joint pain, and numbness in the legs, arms or fingers.) Symptoms typically appear hours or days after gluten has been ingested.

More common than realizedhttp://www.celiaccentral.org/non-celiac-gluten-sensitivity/introduction-and-definitions/

HOW GLUTEN IS HARMFUL

LEAKY GUT

Celiac disease and gluten sensitivity/intolerance is thought to result from a damaged digestive tract that allows these proteins to get into the body and cause the reactions described.

WHAT DAMAGES THE DIGESTIVE TRACT? Refined foods (irritate the villi – lining)

Carbohydrates and refined fat-containing foods- white flour, sugar, refined vegetable oils

Too many antibiotics Using too many pain

relievers (Tylenol, Advil) Other medications Imbalance in gut bacteria

set up from birth

ALTERNATIVES TO WHEAT FLOUR

Flaxseed meal Almond meal Coconut flour Other grains flours

(Amaranth, quinoa) Buckwheat flour Flour Blends: other grain flours, bean

flours

FLAXSEED MEAL

High fiber No carbohydrate Healthy fats Perishable

ALMOND MEAL

No gluten Low carbohydrate High protein Healthy fats

COCONUT FLOUR

No gluten Low carbohydrate High fiber Healthy fats Soft flour, absorbs liquids Sweet flavor

BUCKWHEAT FLOUR

Not a wheat Triangular “fruit” of a flowering plant Contains no gluten High in carbohydrates

AMARANTH

•“Ancient grain”•High protein•High carbohydrate•Gluten free•Whole grain

SORGHUM FLOUR

Sweet, Gluten-free grain

Needs to be blended with other grain flours to obtain desirable texture

high in protein, iron, and dietary fiber

Whole grain

INGREDIENT FUNCTIONS IN RECIPES

FLOURS

Structure (main ingredient) Flavor (for alternative flours; all

purpose flour is flavorless-only a holder of other added flavors)

Nutrition – whole grains and meals contribute nutrients (white flour does not – depletes or robs nutrients from the body.)

LIQUIDS

Steam for leavening

Combine ingredients

Activate leavening agents (baking powder; yeast)

Milk adds nutrients

EGGS

Adds nutrients Provides

structure Provides color Contributes

moisture (liquid)

FATS

Gives flavor (butter and lard)

Makes product tender

Contributes richness and mouth feel

LEAVENING AGENTS

Makes product rise Makes product airy

and less dense

SWEETENERS

Provides flavor Sugars help with browning

FLAVORINGS

Contribute taste or flavor (cocoa, extracts)

Give texture (nuts)