We all know that flour is the one ingredient found in almost every baked good. But whether you’re a from-the-box baker or have been making Mary Berry-worthy desserts for years, you have quite a few flour options to choose from these days. Not that there’s anything wrong with white all-purpose flour, of course—aside from its limited nutritional value. (And the fact that those with gluten issues can’t eat it.) That said, Gena Hamshaw, a registered dietitian with The Full Helping, is all for using an alternative flour, since it can boost the nutritional value of your favorite baked goods. Here, we’ve broken down the differences between some of our favorite healthy alternative flours to make things a little easier next time you’re in the baking aisle and feel like shaking things up. Whole grain flours are especially nice for adding texture and nutty flavor to bread, muffins, and baked goods. If you’re new to working with whole grain flour, try combining it with all-purpose flour and adjusting ratios to suit your needs. You can also try a whole wheat flour that is sprouted, a process which maximizes the nutrition and digestibility of the ingredient, says Hamshaw. RELATED: We All Know Whole Grains Are Good for You, but These 11 Are the Healthiest Rye flour is lower on the glycemic index than wheat flour, so it’s less likely to trigger a high insulin response and spike blood sugar. In addition, studies have shown that rye flour’s high-fiber content can also help with blood sugar control. Choose an organic sprouted rye flour if you’re looking to make sourdough breads with a complex flavor profile. RELATED: What Is Sprouted Bread? And Why You Should Add It to Your Diet
