1. finely ground cereal grains: a powder made by grinding the edible parts of cereal grains. 2. ground foodstuff: a finely ground powder made from any dried plant such as chickpea, banana, cassava, or potato

Most common flours used in CONVENTINAL BAKING wheat, rice, oat, corn

 Made from wheat  Bleached or unbleached  All conventional baked goods  Made from only the endosperm  Enriched to add back vitamins (artificial form) removed during processing  Fiber is not replaced

 Whole wheat flour  Endosperm, bran and germ separated during processing then partially added back together

 Whole wheat kernel is ground and kept together  Short shelf life due to oils present in the germ  Healthiest form of wheat flour  Does not rise well due to bran cutting gluten fibers

 Mixture of protein and starch in wheat that gives structure to baked products  the composite of a gliadin and a glutelin, two proteins found in wheat (greatest amount), barley, spelt and ryegliadinglutelin  Helps to hold the gas bubbles from leavener  Formed by kneading  High gluten flour used for bread  Low gluten (cake) flour used for baked products

 autoimmune disease in which a person can’t tolerate gluten  lining of small intestine becomes inflamed and damaged  hampers the absorption of nutrients  leads to malnutrition and weight loss.  diarrhea, stomach upset, abdominal pain, and bloating.  Gluten is in bread and pasta, but may also be hidden in many other refined foods, such as cold cuts, salad dressings, beer, and even licorice.

 individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease but yet they lack the characteristic antibodies and intestinal damage seen in celiac disease.  These individuals have a prevalence of extra intestinal or non-GI symptoms, (ex. headache, “foggy mind,” joint pain, and numbness in the legs, arms or fingers.) Symptoms typically appear hours or days after gluten has been ingested.  More common than realized

 Celiac disease and gluten sensitivity/intolerance is thought to result from a damaged digestive tract that allows these proteins to get into the body and cause the reactions described.

 Refined foods (irritate the villi – lining)  Carbohydrates and refined fat-containing foods- white flour, sugar, refined vegetable oils  Too many antibiotics  Using too many pain relievers (Tylenol, Advil)  Other medications  Imbalance in gut bacteria set up from birth

 Flaxseed meal  Almond meal  Coconut flour  Other grains flours (Amaranth, quinoa)  Buckwheat flour  Flour Blends: other grain flours, bean flours

 High fiber  No carbohydrate  Healthy fats  Perishable

 No gluten  Low carbohydrate  High protein  Healthy fats

 No gluten  Low carbohydrate  High fiber  Healthy fats  Soft flour, absorbs liquids  Sweet flavor

 Not a wheat  Triangular “fruit” of a flowering plant  Contains no gluten  High in carbohydrates

“Ancient grain” High protein High carbohydrate Gluten free Whole grain

 Sweet, Gluten-free grain  Needs to be blended with other grain flours to obtain desirable texture  high in protein, iron, and dietary fiber  Whole grain

 Structure (main ingredient)  Flavor (for alternative flours; all purpose flour is flavorless-only a holder of other added flavors)  Nutrition – whole grains and meals contribute nutrients (white flour does not – depletes or robs nutrients from the body.)

 Steam for leavening  Combine ingredients  Activate leavening agents (baking powder; yeast)  Milk adds nutrients

 Adds nutrients  Provides structure  Provides color  Contributes moisture (liquid)

 Gives flavor (butter and lard)  Makes product tender  Contributes richness and mouth feel

 Makes product rise  Makes product airy and less dense

 Provides flavor  Sugars help with browning

 Contribute taste or flavor (cocoa, extracts)  Give texture (nuts)