TAG: Flours

Whole Bean Flour Highs

Whole bean flour

While most of us know how nutrient dense beans are, you wouldn’t often think of beans as being the main ingredient in classic baked goods. However, bean flours work surprisingly well when used to make traditional fare like cookies, lemon squares, and pancakes in place of wheat flour. Only bean flours can do (and offer) a little bit more than wheat flours. Most bean flours are made by pulverizing dried or over-ripe beans until very fine and, as is the goal, of a flour-like consistency. Unlike wheat flours, beans do not oxidize, nor are they bleached as is often the… read more

What Flour Is That?


The most common type of flour is wheat flour, and for this article we will not be examining the origins of other flours – such as those made from rice, oat, and soy. There are six varieties of wheat, each with their own designated purpose and varied amounts of moisture and gluten content. Hard Red Wheat and Hard Red Winter Wheat are protein dense and suitable for pizza dough and most breads. High in gluten, hard reds are strong enough to endure the pounding, pulling, and tossing involved in making pizza dough. Soft Red Wheat is used for cakes and other… read more

Organic Pantry Basics

Organic Pantry Basics

Sometimes we are so rushed we feel that we don’t have time to eat the healthiest foods. Having a few things on hand makes it easier to resist the not so good choices. Since the pantry is often the starting point for a home cooked meal or a wholesome snack, it is smart to keep it stocked with some quality basics so good food can be readily available. To start, organic. Whole wheat unbleached flours are a great alternative to white flours. White flours are bleached and refined, meaning they have been processed. This makes their shelf life longer, helps keeps… read more