Food is an investment. The more healthy choices you make, the more you will reap the benefits. Choose your ingredients wisely. They can make or break your healthy lifestyle.
Healthy Lifestyle begins with healthy food. And when it comes to healthy food, ingredients and their quality play the most important role.
Most of the times, I use organic products as I have experienced a big difference in the taste of Organic and Non-Organic products.
A caveat – Just do not go with the name “Organic” as there are several companies which vouch for their Organic products but sell Non-Organic products in reality.
It takes a while for everyone to understand the quality. In my case too, after several “Trial and Error” methods, I have figured out some brands which I trust completely.
I will share the information about them very soon; however, for the time being, I would like to specify the main ingredients which I use in my healthy baking practice and in my day-to-day cooking adventures.
The Flours in my Healthy Baking:
My baking recipes consist of various gluten-free nutritious flours such as:
- Sorghum (Jowar)
- Ragi (Millet)
- Unrefined oats – I buy them from here
- Almond flour
- Chickpea flour (Besan)
- Tapioca flour (Equivalent to Starch) – You do need some starch in your baking recipes, and Tapioca flour meets my needs.
- Raw Banana Flour
- Buckwheat Flour (I am going to start experimenting with it very soon) – I buy it from here
As a baker, my repertoire consists of healthy treats which do not contain any refined flour, refined sugar and refined oil.
Why Gluten-free flours in baking?
Gluten is a general name for the proteins found in grains such as wheat, refined flour, barley, semolina etc. Gluten helps baked products in maintaining their structure, shape, strength, and elasticity by acting as a glue to bind the ingredients.
Some people develop gluten sensitivity which means they become allergic to gluten. Their body cannot digest this protein and reacts in a negative way. Hence, these people come in the category of “Gluten Intolerant”. In this case, they have to maintain a completely gluten-free lifestyle – No Wheat, No Refined Flour, No Barley etc.
But, I have no gluten allergies. In fact, I love wheat, and it is my staple food. Wheat is nutritious, and I eat Paranthas (Indian Wheat bread) six times in a week for breakfast. So, I cannot imagine myself living a gluten-free life.
However, my baking is gluten-free due to one big reason – Limited nutritional value in white refined flour. Provided that wheat is a much healthier option, it did not give the right texture in my case. Hence, I switched to other nutritious flours to make my baking practice wholesome and guilt-free. By chance, they all turned out to be gluten-free.
As I do not have gluten allergies, I am more than happy to eat Wheat Chapattis everyday. I do not prefer switching to a gluten-free lifestyle without any reason.
As most of you know, I do not use white refined sugar at all.
You can read more about it in detail – why did I leave white refined sugar and switch to natural sugar alternatives.
Here are some natural sugars I prefer over refined ones:
- Coconut sugar – I buy it from here
- Palm Jaggery
- Raw Sugar
Again, a big “No” to refined oils. In most of my cooking adventures, I use pure Desi ghee; however, I switch to Mustard oil in some scenarios. But when it comes to baking, following are the fats that go in my recipes:
- Extra virgin coconut oil – I buy it from here
- Good quality butter which contains 85% fat and 15% water
In case you would like to collaborate with me to use your products and review them, please get in touch with me anytime. Simply drop me an email at email@example.com.
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