Wheat Belly meals and flours for baking

So you kiss all things wheat and grains goodbye. And you’ve come to learn that gluten-free foods made with replacement flours like cornstarch, tapioca starch, potato flour, and rice starch are also very destructive, since they make visceral fat grow, send blood sugar through the roof, and contribute to diabetes, hypertension, heart disease, cancer, and dementia. (If these gluten-free food manufacturers persist in pushing gluten-free foods made with these awful ingredients, I’m going to have to write a new book: “Gluten-Free . . . Fat, and Diabetic“!) But perhaps you’d sure like a few muffins or cookies once in a while . . . without paying a health price. What “flours”–non-wheat and without gluten-free junk carbohydrates–are truly safe and provide reasonable baking characteristics? Here’s my list, the flours I use in my recipes: Almond meal–Also called just “ground almonds,” the meal ground from whole almonds is versatile and yields a great texture, though heavier than wheat-based flour. Shop around, as prices vary widely. Where I live (Milwaukee, Wisconsin), I can pay anywhere from $4 to $18.99 per pound from local grocery stores. Almond flour–Almond flour refers to flour ground from blanched almonds that may or may not have had the excess oil pressed from it. This yields a fine flour but minus much of the fiber. It is also more costly. I therefore reserve the use of almond flour for dishes wh...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle baking cakes cupcakes gluten grain-free baking grains muffins scones Source Type: blogs