Options Are a Good Thing
Children born today would be shocked to learn that only 20 years ago, the average grocery store carried just two or three varieties of flour. You might find all-purpose, cake, and whole-wheat varieties at larger supermarkets.
As a result, individuals with celiac disease (experts did not yet know about gluten sensitivity) were lucky to find poorly-tasting bread made from potato and corn flours. Occasionally, one could find “gluten-free” foods made from soy. However, they might get sick after eating them since cross-contamination was also not yet understood.
Get Your Free Handout About Flour Varieties Here
This handout details some of the many types of flour, both gluten-free and not, available on the market today. Of those listed, amaranth is richest in both calcium and iron, chickpea is highest in fiber, and soy is highest in both protein and potassium.
Chefs will find this flour weight chart from Bob’s Red Mill quite helpful when trying new varieties.