Whole Wheat Flour is a powdery substance, a basic food ingredient and is obtained by grinding or mashing the whole grain of wheat. It is commonly used in baking breads and other baked goods. Whole wheat flour contains high in nutrients such as fiber, vitamins particularly B vitamins including niacin, thiamin and folate, minerals such as zinc, iron, magnesium and manganese, protein and antioxidants such as phytic acid, lignin and sulfur compounds. It also help lower your risk of heart disease, reduce your risk of obesity, lower your risk of type 2 diabetes and supports healthy digestion through its fiber content.

Spelt Flour is used to bake a highly textured and nutrient-rich bread as well as pasta and baked goods. Spelt flour is also known as dinkel wheat or hulled wheat.  Spelt flour can also be an alternative to wheat flour. Spelt flour also aids blood circulation, boosts the immune system, builds a strong bones and aids digestion. It aids blood circulation due to the copper and iron content. Iron helps transport oxygen throughout the blood. Spelt flour helps build strong bones due to the impressive range of essential minerals content that strengthen the bones. The vitamins and minerals that are present in spelt flour help boost the immune system and reduce inflammation. Spelt flour also provide a high-fiber diet that is important for digestion.

Rye Flour is the flour milled from whole rye berries or grains from rye grass. This tends to be more nutritious than wheat and barley, rye flour is a cholesterol-lowering food and can be an effective weight management product. It can also help regulate and improve the blood glucose levels and its high insoluble fiber can help to improve bowel functions, which can have a widespread effect on the total health of the body.  

A ratio of 25% rye flour to 75% whole wheat flours is recommended for the best textures and flavors in finished baked goods. 

Millet Flour is obtained from a group of highly variable small-seeded grasses, widely grown around the world as cereal crops. Its nutrient content includes impressive complex starch levels, B vitamins, calcium, iron, potassium, zinc, magnesium and fatty acids. high magnesium levels can help to lower blood pressure and improve heart health. By regulating your digestive process through regular ingestion of insoluble sources of fiber, you also improve your nutrient retention and assimilation capabilities and reduce your chance of more serious gastrointestinal conditions later in life. Millet flour is naturally gluten free, but may contain traces of gluten due to cross contamination.

Flaxseed powder has become very popular in vegan cooking as a replacement in recipes that call for eggs as a binding and thickening agent. Flaxseed also provides a healthy balance of omega fatty acids that are made especially bio available after the seeds are grounded and powdered. 

How to use: use 1 tablespoon of flaxseed powder and whisk with 3 tablespoons of water until gelatinous as a substitute for 1 egg. 

Buckwheat Flour is obtained from the fruit seed that comes from the buckwheat plant. It is a hearty, gluten-free grain that is a good source of manganese, magnesium, copper and dietary fiber. It has a nutty flavor and it is versatile enough to substitute all-purpose or whole wheat flour and best for pancakes and quick breads. You may use a 1:1 ratio while substituting buckwheat flour for traditional all purpose flour. 

Almond flour is suitable for those with gluten allergies and sensitivities. Also higher in antioxidants than traditional flours, which helps prevent cell damage caused by free radicals in our environment. Almond flour has both a low glycemic index and can help reduce cholesterol levels, also making it an ideal choice for diabetic consumers. It also helps control the build up of insulin and glucose. Almond flour is also a good source of calcium to maintain bone health and boosts brain functions due to its omega-3 fatty acid content. 

How to use: Use in a 1:1 ratio with any traditional baking flours. Almond flour tends to hold more moisture than wheat four and typically doesn’t bind as well, so you may need to adjust accordingly