Grains explained: Not all flours are created equal

Consumers have more types of flour to choose from for baking and each has a different nutrition profile, with varied fiber and gluten content, says registered dietitian Roberta Larson Duyff. There is enriched hard wheat for bread and soft wheat for cakes and pastries; nonwheat options such as almond meal, peanut, rice and soy flours; and ethnic flours such as fufu, teff and cassava. http://www.foodandnutritionmag.org/flour-power