These Are the 4 Healthiest Flours to Bake With, According to a Dietitian

Rye flour is made from rye berries. "Lignans, a type of phytonutrient found in rye berries, may play a role in digestive and heart health," Gena said. In addition, some research suggests that rye, and breads made with rye flour, are associated with lower rates of type 2 diabetes. Rye bread may also be a better choice for those manageing diabetes.

Thanks to its fibre content, rye flour raises blood sugar more slowly and steadily than white bread does. Gena suggested using rye flour to get an extra boost of nutrition when baking a sourdough bread or a flavourful artisanal loaf.

"Sprouting grains and creating flours from them may help to make nutrients in the grains more bioavailable, or readily available for our bodies to digest," Gena explained. "Nutrients that may be absorbed more easily after sprouting include vitamin C, vitamin E, and various amino acids. You can find sprouted whole-wheat flour, red fife flour, and rye flour in most health food stores.

One Degree Organic Foods has a range of sprouted flour varieties, some that are also even certified gluten-free. Their gluten-free organic sprouted corn flour, for example, works great for making homemade tortillas, cornbread, and other baked goods. It also works well in combination with other sprouted varieties, such as the sprouted brown rice flour, resulting in an even more nutritious end product with a complex, rich flavour.