"Sifting through flours to find the facts" is the byline of an article by Zaza Motha, pages 38-41 of the June 2011 edition of Food & Home Entertaining, that captured my attention during our hair dressing appointment this morning. Martie loves bread, crusts, biscuits, etc. but often experience heartburn and reflux. Not quite celiac disease, but insufferable nevertheless.
What struck me in particular is that cake flour is made from bleached endosperm. This fine grain can carry high volumes of sugar; easily absorbs butter and other fats; and contains no bran or wheat germ.
What I valued about the article is the several alternative flours containing less gluten or without are named and described in brief in the article, also mentioning other properties and uses:
- Soy White & brown rice
I am seriously considering taking to baking my own bread with the aim of trying to prevent or reduce Martie's discomfort. I feel so strong that I even changed my blog's name and URL.