The use of cereal grains has undergone great development over time. Starting with self-ground granular porridges and nutritious flatbreads up to the modern times with snow-white nutrient-free extractable flours.
Healthy alternatives to white flour and Co., with which you can bake your low carb bread and cook great low carb recipes, we present to you now.
White flour goodbye – back to full grain
The white, very pure extract flour contains no valuable nutrients more. These are almost dead material. White flour and similar other pulp varieties are therefore completely out of place in the low carb diet. These flours deliver carbohydrates in high concentration and nothing else. Fortunately, there are healthier alternatives.
Because the grain industry has not escaped the change in diet. The trend comes from two directions: on the one hand, more and more people consciously feed on low carbohydrates, on the other hand, more and more in-depth information about the wheat flour penetrates to the public. Similar to sugar, traditional white flour is anything but healthy! Meanwhile, numerous studies show a connection between the one-sided permanent diet of white flour and arteriosclerosis, diabetes, rheumatism and heart disease.
With the increasing demand for a low carb diet line, more and more different types of flour are coming onto the market more and more. The white flour is due to various unpleasant side effects, including one hitherto hidden addictive behavior in combination with the weight gain.
Low carb flour in the supermarket
Only a little while ago it was almost impossible to buy low carb flour here in Germany. Today, several manufacturers are already offering good products. There are pure wholesome flours from grains other than wheat, such as. As spelled and so-called low carb flours, which consist to a large extent of a protein mixture and other ingredients. These include coconut flour, pea proteins, whey protein and psyllium husks.
Nevertheless, these flours may contain wheat fibers and thus the gluten or traces of peanuts which are incompatible with many people. Allergy sufferers should always pay attention to the individual ingredients when using the term protein bread.
Wholemeal flour – the best of the whole grain
The whole grain contains, as the name implies, the whole grain with its valuable fiber, vitamins, healthy fats, minerals and surface layers. In particular, the proportions of natural oil has a health-promoting effect with its high content of essential fatty acids.
Whole wheat flour saturates better and longer than extract flour. Due to the oils in the flour, it is not quite as durable. At that time, that was the real reason why industrially it began to eliminate the seedling from the flour grains – the durability. Wholemeal flours should, therefore, be consumed more quickly, to prevent them from becoming rancid and giving them an unpleasant taste. For our body, whole wheat flour is definitely the better choice.
Whole wheat flour can be eaten in small amounts in the low carb diet. Many wholemeal flours contain gluten. Depending on how sensitively the body reacts to gluten, you can enjoy small amounts of the quite tasty whole grain bread or other wholemeal dishes on a low carbohydrate diet.
Spelled flour is one of the much healthier flours because of its high content of minerals such as magnesium, potassium, iron and phosphorus. Spelled was frowned upon for a long time and today belongs to the rediscovered types of flour in the healthy and wholesome diet. Spelled does not have the same properties as wheat, its gluten content is higher, but the baking capacity is lower.
Try baking a cake with spelled flour 1050 (wholemeal flour). For some recipes, the final product is a bit flatter than white flour. Then you should add 10% more flour next time. Spelled flour is also excellent for cooking. Pasta made from spelled flour, casseroles and vegetable dishes are simply delicious.
People with gluten intolerance need to know that spelled contains gluten. Some people, however, tolerate spelled very well in small quantities.