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The Hood Magazine

Flourless Revolution: No Flour

01/27/2014 01:12PM ● By Hannah Steck

Fresh Apple Granola, Bizzy Lizzy Bakery

By Shelia Rae, Bizzy Lizzy BakeryImage title

Eating flourless is simple – just replace flour with healthier alternatives. The best alternatives on the market are whole grains left in their purest form. Oatmeal is a favorite because this wholesome grain is heart healthy, can be added to anything, is high in fiber, and reduces blood sugar. All those things create optimum weight control and overall body health.

Oatmeal equals protein, and protein is an energy source that is difficult for the body to break down; therefore it lasts longer. Food that breaks down slowly makes the body work harder, and that burns calories. The protein in oatmeal also prevents body aches and pains and is essential for daily function.

To reap these benefits, look for grains with purpose that break down slowly. Giving up flour and joining the “flourless revolution” is easy. Simply read product labels and stay away from anything that lists the word “flour.”

 Flour acts like glue in the body. When we eat a bagel, traditional muffin, or slice of bread or fry chicken in flour, we are adding an agent to the body that plugs everything up and makes us feel sluggish. 

Revolutionize Your Meals

Starting with the basics, oatmeal for breakfast in some form is a perfect start to any day. Alternative breads and muffins can be difficult to find, but fortunately they are readily available locally.

Lunch is a snap because using flourless bread mixes to make up sandwiches for the week allows you to have lunches done in a matter of minutes. You can also replace that bread with lettuce leaves or put your favorite sandwich toppings on a bed of organic greens.

Supper is just a twist on the mind. Instead of dredging meat in flour, use cornstarch or almond powder, or make that fried chicken even healthier by frying it in cold pressed coconut oil. 

Flour has been around forever. It started out harmless because it was just ground whole grain. However, starting about the time of Roosevelt’s presidency, the milling industry began looking for ways to get the most money out of that innocent, wholesome grain that we hear of in the “Star Spangled Banner.” They harvest it, take out the germ and the bran, and sell it off as byproducts. All we have left is a product that resembles dust – the flour of today.