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Whole Grain Flour Breakdown

Baking is always happening at my house, whether it be cookies, muffins, or bread. Not only do I love concocting delicious treats with my girls because it's a great way to spend a Sunday afternoon, but I love that I can make scrumptious foods and know they're made with actual ingredients.

I also think it's fun to try out recipes using different flour. Whole wheat or all purpose is the usual standard, but there are so many other flours out there made from whole grains. They add different flavors, textures, and colors to your recipes, and they can also offer added nutrition. To see how whole-grain flours compare

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1/2 Cup of Flour Calories Total Fat (g) Sodium (mg) Carbs (g) Fiber (g) Protein (g)
Amaranth Flour 220 4 12 40 6 8
Barley Flour 180 1 0 46 8 8
Buckwheat Flour 220 3 0 40 12 10
Corn Flour 240 2 0 50 8 4
Millet Flour 260 3 0 52 6 8
Oat Flour 180 4.5 0 31.5 4.5 6
Quinoa Flour 240 4 0 24 4 8
Brown Rice Flour 260 2 0 54 4 6
White Rice Flour 180 0 0 42 less than 1 3
Rye Flour 200 2 0 40 8 10
Sorghum Flour 240 2 0 50 6 8
Teff Flour 226 2 10 42 8 8
Triticale Flour 200 1 0 44 8 8
Whole Wheat Flour 260 2 10 52 8 10
White Whole Wheat Flour 240 1 0 48 8 8
All-Purpose Flour (made from wheat) 200 0 0 44 2 6

Do you have a favorite flour you like to use for baking? Share it in the comment sections below.

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