To learn about millet flour, we have to start at the source: millet. Millets are tiny seeds from grasses native to Africa. They are often … Read more
Coconut flour has become a staple ingredient in gluten-free baking. Coconut flour is made from ground dried coconut meat. It contains medium-chain triglycerides (MCT) and lauric acid, both of which are beneficial for health. Read on for how it can be part of your baking repertoire.
Teff flour comes from a cereal grain grown most commonly in Eritria and Ethopia, in Africa. As a plant dating back to 1000 BC, teff has ancient grain status, meaning that it’s considered to be a grain that has not experienced much, if any, modification. Ancient grains are considered very healthy for you and are commonly grown in Africa and the Middle East.
Flour made from kamut is the result of milling ancient grains, which is closely related to durum wheat used in semolina flour. This flour is considered an ancient grain, and some manufacturers guarantee that the khorasan wheat that goes into their flour has never been made into a hybrid product, so it is the same kind of grain people ate thousands of years ago.