Flour

**Jill** · 04-19-2004, 08:29 PM

Jodi, I was wondering if you could tell me the diff between ww flour, ww stoneground flour and buckwheat flour?

I was thinking of making your new recipe in NG's journal, would they taste alright if I grinded up a cup of oats to replace the flour?

**Jodi** · 04-19-2004, 08:44 PM

I don't see why not. Give it a try.

The difference of the flour is the kind of grain. Well sort of. WW Flour is processed more which is why I buy 100% stoneground WW Flour. Buckwheat flour is made from buckwheat. It has an odd taste but I like it. I have buckwheat pancake mix too. I don't like plain buckwheat though

**aztecwolf** · 04-19-2004, 10:02 PM

buckwheat pancakes rock

**atherjen** · 04-20-2004, 06:00 AM

if you are celiac(gluten allergy) alternative flours such as teff, millet, quinoa, buckwheat, brown rice ,spelt, etc are also good flour choices.

**Akateros** · 04-20-2004, 06:33 PM

Both whole wheat flour and stone-ground ww flour are made from "the whole grain, and nothing but the whole grain" as it used to say, and maybe still does, on the Shredded Wheat box. In theory, the stone-ground flour (if really stone-ground the old-fashioned way) would not have reached as high a temperature as flour milled by more modern methods, which preserves more of the fatty nutrients, particularly in the germ.

(All whole-grain flours, whatever whole grain they are, incidentally, should be stored cool, even in the fridge or freezer if possible, and bought in small amounts and not kept lingering about too long, to prevent rancidity.)

Buckwheat is nothing to do with wheat at all. In fact, it isn't even really a grain. It is the seed of a plant related to rhubarb. It does have a strong flavour, and also lacks gluten.

Oats, or oat flour, can be substituted for wheat flour in certain circumstances, but use discretion. For one, they lack a certain structural integrity (again, the gluten content) and for two, the texture's different.

**Vieope** · 04-20-2004, 07:30 PM

I really don´t know a thing about flour.

**Jodi** · 04-20-2004, 07:56 PM

Originally posted by Akateros
Both whole wheat flour and stone-ground ww flour are made from "the whole grain, and nothing but the whole grain" as it used to say, and maybe still does, on the Shredded Wheat box. In theory, the stone-ground flour (if really stone-ground the old-fashioned way) would not have reached as high a temperature as flour milled by more modern methods, which preserves more of the fatty nutrients, particularly in the germ.

(All whole-grain flours, whatever whole grain they are, incidentally, should be stored cool, even in the fridge or freezer if possible, and bought in small amounts and not kept lingering about too long, to prevent rancidity.)

Buckwheat is nothing to do with wheat at all. In fact, it isn't even really a grain. It is the seed of a plant related to rhubarb. It does have a strong flavour, and also lacks gluten.

Oats, or oat flour, can be substituted for wheat flour in certain circumstances, but use discretion. For one, they lack a certain structural integrity (again, the gluten content) and for two, the texture's different.

You know way too much about flour

Buckwheat is strong but mixed with other things it quite tasty

**sara** · 04-20-2004, 07:57 PM

Jodi- I always see crisp wheat hot cereal, or wheat germ hot cereal.. are they Hi in GI?

**Jodi** · 04-20-2004, 08:05 PM

Originally posted by sara
Jodi- I always see crisp wheat hot cereal, or wheat germ hot cereal.. are they Hi in GI?

I don't know. Why don't you look it up? That's what I do.

**sara** · 04-20-2004, 08:17 PM

look it up @ mendosa?

I try to look it up there and they didn't have them.. they had cream of wheat

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