[Tesseract]

OK, we have a Weaning Off... thread for dairy and one for eggs; I think it's time to add to the collection with a thread to help us get off that highly processed, nutritionally stripped, high-glycemic evil white flour that's so prevalent in our foods. I truly think white flour and white sugar, along with animal products, are the Triumvirate of Evil in the American diet, from a health perspective.<br><br><br><br>
I hate it when I eat something with white flour in it and I feel hungry again a mere 30-40 minutes later because of the sugar-insulin rush, but how am I going to replace my beloved ciabbata bread? <img alt="" class="inlineimg" src="/images/smilies/bigcry.gif" style="border:0px solid;" title=""><br><br><br><br>
The other problem I have is the question of how much whole wheat flour is enough. There are a lot of "wheat" breads out there, but very few of them are even half whole wheat flour. I've tried 100% whole wheat and I don't like it. I'm thinking that maybe what I need to do is find some breads that are still less than 100%, but have more than the "regular" wheat breads.

 

[Ayrlin]

I use a flour known as white wheat.<br><br>
It is a whole grain wheat just like normal whole grain wheat but it is a lighter one.<br><br>
Closer in texture and flavor to white flour but still has all its whole grain goodness etc.<br><br>
Here is the brand and all that I use.<br><br><a href="http://www.kingarthurflour.com/stuff/contentmgr/files/f8216d5459b6db6fec717d920497a27d/miscdocs/whitewholewheat.pdf#search='white%20wheat'" target="_blank">http://www.kingarthurflour.com/stuff/contentmgr/files/f8216d5459b6db6fec717d920497a27d/miscdocs/whitewholewheat.pdf#search='white%20wheat'</a><br><br><br><br>
I can use it in all my breads even my ones like Focaccia bread without any problems.<br><br>
Red wheat umm not so much, I do not like red wheat

 

[zoebird]

the best flours are sprouted grain flours. the rest generally have the same glycemic index as any fortified flour or regular, fine flours.<br><br><br><br>
i'm learning to sprout, soak, and then grind my own flour to make bread, pancakes, etc. i find the sprouting difficult.

 

[Ludi]

Zoebird, do you grind the moist sprouted grains or do you have to dry them before grinding?