Do you choose your flour correctly?

Flours are categorised according to their refining: the lower the number following the T (“type”), the more the flour has been refined. So should we continue to cook with our traditional wheat flour?

How is flour made?

The seeds from the cereal are ground in a mill and are sometimes bleached with additives to obtain a homogeneous and pale color.

Which flours are best for my health?

The T150 flours contain more minerals and fibres than the T45 refined flours, so naturally, they are better for us from a nutritional point of view. The former will have more bran than the latter, the bran being the envelope of wheat which contains the majority of the minerals and fibre. However, a whole flour, made from seeds exposed to pesticides will be more contaminated by chemicals as the bran is preserved in the manufacturing process. It is the same story as fruit, where there are more pesticides in the skin than in the flesh. It is therefore, always healthier to buy whole flours labeled Organic Farming. If you can’t find them in the supermarkets (that generally sell extremely refined T55 wheat flour), look for them in an organic store.

As for weight loss, the more grains present in your wholemeal flour, the more it will be satiating. Wholemeal bread makes for a healthy breakfast or a mid-afternoon snack without getting the munchies before the next meal!

Vary your flours

We eat a lot of wheat flour in pasta, bread, classic pastries, bulgur, semolina, breakfast cereals and all the industrial biscuits found in supermarkets. With the exception of pasta and bread, that can be purchased in full or semi-complete version, the other products are usually made from refined wheat flour. The result is a product with a clear and homogeneous appearance with a ‘light’ taste and with very few minerals.

So when you make cakes, pancakes or homemade cookies, try to vary your flours! By doing so, your food will be more original and taste different, moreover, each flour used will give you different minerals. There are a lot to choose from: chickpea flour, coconut, chestnut, kamut or rice, organic store shelves are filled!

You can do with flours what you could do with other meals: combine a cereal flour with a leguminous flour and you will produce high quality protein. This is rather useful, especially if you are a vegetarian!

To start your culinary experimentations, we recommend mixing half wheat flour with another type of flour to see how that tastes and the textures it produces. You can then try out with other combinations.

At Maïa Baudelaire, we offer varied and balanced menus which are full of vitamins and minerals to make sure nothing is missing from diet. You therefore avoid deficiencies, and your qualified dietician nutritionist will even organise your menus which will save you organisational time.

This is the perfect moment to try out recipes like our pancakes made with einkorn flour!

Our Bikini program also allows you to remain in permanent contact with our coach who will be there to both encourage and help you lose weight progressively, and in a safe manner.

Leave a Reply

Your email address will not be published. Required fields are marked *