Whole Wheat Flour: Whole wheat flour has good amouts of Protein, Fiber, Iron, B vitamins, Thiamin, Niacin, Magnesium, Phosphorus, Zinc.
Millet Flour: The natural alkalinity of millet flour makes it easily digestible, so it is very beneficial for people with ulcers and digestive problems. It is also believed
to be one of the least allergenic varieties of flour.
Sorghum Flour: Nutritionally, sorghum flour is similar to corn flour, but it has a higher concentration of protein. It is gluten-free so it is an excellent choice for people who are gluten intolerant.
Soy Flour: Flour ground from soybeans is very high in protein and low in carbohydrates. It can be added to wheat flour when making baked goods to boost the protein level.
Preparation time: 10 mins
1 C Whole Wheat flour