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Cheryl Tallman is the founder of Fresh Baby (www.FreshBaby.com). For more than 10 years, Fresh Baby helped has helped parents foster their children.s healthy eating habits and proactively respond to the childhood obesity epidemic that plagues our nation. Cheryl is the author and designer of the company's award-winning cookbooks and nutrition education products that support many stages of family life including: pregnancy, breastfeeding, introducing solid foods, and feeding toddlers, preschoolers and school-aged children.

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Fresh Ideas for Healthy Living

 
by Cheryl Tallman, Healthy Eating

 
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There are many different types of flour out there, and it can be tough to figure out exactly which is the best to use. Here's a chance to take a look at what's in your flour and determine if it's best for you!

All-purpose flour: This is white flour that is enriched. It is best for yeast breads, quick breads, cakes, cookies, pasteries and noodles. Protein: 8-11 percent.

Bread flour: This is a white flour that has a little bit higher protein " 12 to 14 percent. It is unbleached and most commercial bakers use this.

Cake flour: This is smooth and fine, has a higher percentage of starch and is best for baking cakes, cookies, quick breads and some pastries to make them light and delicate. Protein: between 7 and 9 percent.

Self-rising flour (phosphate flour): Used in biscuits and quick breads, this flour contains baking powder and salt.

Pastry flour: This is great for making pastries as well as cookies and cakes. Protein: 8 to 9 percent.

Semolina: Used to make pastas.

Durum flour: Enriched and similar to semolina, but finer. Used to make noodles.

Whole wheat, stone ground and graham flour: Has a higher fiber content then white flour.

Gluten flour: Comes from spring wheat. It is low in starch and very high in protein " about 45 percent. Used mostly to make diabetic breads. Used to improve baking quality.

If the words "enriched" are in your label, this means there is iron and B vitamins added to the flour.

- Source " the North American Millers' Association




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