Which flour is best for health? - #10695

Sounds like you're diving into the flour world, and trust me, that's quite the field to explore! Refined wheat flour, or maida, often gets a bad rap, and rightfully so. It’s stripped of fiber and nutrients during processing. So, yeah, whole wheat flour is definitely a step up. But there are so many others worth trying. You’re right about whole wheat being better—it really packs a fibery punch. But don’t stop there. Consider millet-based flours like ragi (finger millet) and jowar (sorghum). These are not just nutritious, but they bring their own health benefits too. Ragi's known for its calcium content and can be great for bones, while jowar, rich in antioxidants, can help boost digestion. Plus, these are naturally gluten-free if that’s something you’re keeping an eye on. For managing blood sugar, the glycemic index is a friend! Among the flours, barley flour (jav) and buckwheat (kuttu ka atta) are excellent choices. They're lower on the glycemic scale and can help keeping blood sugar more stable. As far as gluten-free options, almond and coconut flours are great but can be tricky for traditional dishes like rotis. They’re higher in fat and need different tricks to bind and cook right. Maybe introduce them in baking or mix them with other flours to start with. Honestly, if you're setting your sights on rotis, trying a mix like half millet, half wheat might be more practical. When incorporating new flours, gradual might be the way to go. Start by blending them with your regular atta, so the transition on taste and texture isn't too jarring. Keep trying new combos until you find your groove. Specialty flours can spoil if not stored well. Airtight containers in a cool, dark place are key. If you got some extra room in your fridge or freezer, even better. This can prolong their shelf life and maintain their nutty goodness. Switching up flour can have side effects beyond just the plate – think energy bubbles, digestive surprises, and maybe even less mid-afternoon couch diving! Keep experimenting, trust your taste buds, and your body will thank you.