WHAT TYPES of flour is healthy?

Answer 1

All flours contain some nutrients (i.e. calories, vitamins and minerals). Wheat flour contains fewer nutrients than it used to, which is why they are added to all wheat flours now. That makes it fairly nutrient dense. Wholewheat flour contains the same nutrients as white flour, but with added fibre, which may be beneficial.

Spelt flour and buckwheat flour is used by people who are intolerant to wheat flour. It is slightly more nutritious in that it contains more protein. However standard recipes do not work when you change wheatflour to spelt or buckwheat. You need specific recipes designed for specialist flours.

Chickpea flour (gram flour) is fairly protein and fibre rich (along with the standard nutrients), but cannot be used in the same way that standard wheat flour can.

Rice flour contains no beta carotene, which is a major concern in countries where their primary foodsource is rice. This lack of beta carotene can make the citizens very ill.

No flour is amazingly nutritious.

Answer 2

Plain flour is the same "healthyness" as self raising flour, bread, white pasta and any other carbohydrate that is based upon refined wheat. It's low in fat, has some protein, but it's also all carbohydrate (read, 'sugar'). Eating too much may cause weight gain. It's also low in fibre.

Answer 3

Not by itself without being cooked or baked. Any flour is difficult to digest until it is mixed with other ingredients (usually a liquid and an oil) and cooked.