Happy 2016!
I hope you had a wonderful transition to the new year and that things are starting out great for you.
For those of you interested in eating more healthfully this year, you might be switching from wheat-based products to more gluten-free, or from refined flours to whole grains. Today’s video talks about the differences between grains and whole flours made from whole grains. And a bonus tip that I use all the time!
Whole grains are healthful foods full of nutrients and fiber. But, they’re not for everyone. See what I mean in the video, below.
Do you use whole grains, whole grain flour, or something else? Share how you deal with grains in the comments below.
Video Highlights:
- What are the key components of any whole grain?
- Why flour is devoid of most nutrients
- The problems with whole grain flours
- My nifty trick for preserving the benefits of the whole grains in a flour
Resources:
- Food Freedom
- The Sweet Life Club (for special diet support)
- Subscribe to my YouTube channel
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
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Hi Ricki, thanks for the video it explains a lot as there’s so much confusion out there about grains now.
I’ve seen “sprouted grains” in my local Heath store such as oats, spelt etc, what do you think of those?
Thanks, Phil. 🙂 Sprouting releases a lot of the energy (since that’s how the plant actually grows), so the value of your proteins and nutrients is increased when you sprout. More importantly, you also mitigate the effects of those phytates, oxalates or lectins, and make the grains much more digestible this way. So if you can get breads made from sprouted grains or the grains themselves, that’s always a good thing in my opinion. (Just remember that gluten-containing grains will still have gluten, even if they are sprouted!). 🙂
Wow, thanks so much for this information packed video! I love to sprout my grains before cooking them or adding them to salads. I’m just having a hard time getting sprouted flour here in Germany. I would probably have to grind it myself and that’s way more work than I would like. Other than that, I’m definitely all in for whole grain wheat and spelt flours. I’ve been experimenting with some more gluten-free ones lately but I mostly use those grains in their whole form 🙂
I’d say you’re doing wonderfully well already, Lucie! Sprouting grains is a great thing to do, but I’m guessing most people don’t manage it all the time (myself included!). 🙂
Ricki, I love your videos, BUT I find that I just can’t listen to them as often as I would like. Do you also offer a transcript version?
Thank you!
Thanks so much, June. I’m trying to figure out how I could do that. . . hopefully down the road!