Did you know?

Eating foods made from flour, wheat grains crushed into a fine powder, contributes to your grain intake for the day, helping you reach the daily recommended servings of grains?

However, not all flours are created equal!

White flour is made from heavily refined and processed wheat grains, while whole grain flour is made from grains that have not undergone heavy processing.

Whole grain flour and white flours differ in their nutritional value.

Fiber Content

One of the primary nutritional differences between whole grain flour and white flour is the food’s fiber content.

Dietary fiber has a number of health benefits, it prevents constipation, lowers blood cholesterol and might help you lose weight! (Ladies are you paying attention?)

The refining process associated with making white flour separates the fiber-rich brain from the rest of the grain, so white flour typically contains less fiber than its whole-grain counterpart.

As a result, selecting foods that contain whole grain flour helps you reach your dietary fiber intake.

Effect on Blood Sugar

Any carbohydrate-containing food, including those containing both whole grain and white flour has some effect on your blood sugar.

After you eat a meal, your body breaks the carbohydrates from your food into glucose, a simple sugar. This glucose then enters your bloodstream, so it can circulate throughout your body and provide fuel to your cells. The glycemic index, or GI, of a food serves as a measure of how quickly this process occurs. High-GI foods lead to rapid blood sugar spikes and subsequent crashes that leave you hungry and irritable shortly after eating. Low-GI foods absorb more slowly to prevent blood sugar spikes and crashes, so you’re satisfied for longer after your meal.

If you seek to regulate your blood sugar after a meal, choose foods made with whole grain flour.

Vitamin Content

Whole grain flour provides a nutritional advantage over some white flours due to its vitamin content.

Whole grain flour contains several vitamins, including folate, riboflavin and vitamins B-1, B-3 and B-5.

Some types of white flour contain lower levels of these vitamins, since the processing involved in making white flour destroys the grains’ vitamin content.

As a result, whole grain flour often contains higher levels of vitamins than unenriched white flour!

Eat More Whole Grain Flour

Making a few easy substitutions in your diet helps you reap the nutritional benefit of whole grain flour without sacrificing the foods you love!

Cakes can be healthy too!

Brown Cakes are healthier cakes baked using Whole Grain Flour.

Try out Brown Cakes! They are yummywholesome and moist.

GLUTEN FREE, EGG FREE, REFINED SUGAR FREE and DAIRY FREE cakes are available on request.