3.How to Pick a Flour
Few dispute that whole-grain and bean flours are better choices than refined white flour. The refining process strips most of the fiber and nutrients. The nutrients are added back, but not the healthy fiber. But don’t throw it away just yet. Different flour types will yield varied outcomes. Try a quarter-cup of whole-grain flour to 3/4 cup white instead of the whole cup of white. Tinker until you get the right ratio.
4.Hold the Gluten: Use Oat Flour
For a gluten-free or low-gluten choice, pick oat flour. It adds more sweetness and flavor to your cookies, muffins, and crusts, too. It’s not an easy substitute for recipes that need gluten, such as yeast breads. And it might make the texture a bit crumbly or chewy. But there’s a gluten hack: Use oat flour for about 1/4 of the flour in your recipe. Add in a little more yeast to help your bread rise.
