Did you know that, by law, bleached flour must be enriched in Canada? That’s right although it’s only partially enriched with added iron and B complex vitamins. So all-purpose bleached flour, made with wheat, hasn’t been stripped of all nutrients. In fact, it is an excellent source of thiamine (B1), niacin (B3) and iron.

All-purpose, pre-sifted, unbleached, pastry, bread, bran-enriched... there is a wide variety of flours on the market. The next time you’re at the supermarket, look over the selection carefully to find the one best suited to your baking needs.

Nowadays, flour is bleached artificially, usually with food additives that sometimes contain calcium or phosphorous. Unbleached flour on the other hand isn’t artificially bleached and so has a more natural taste.

Cake and pastry flour is prepared, pre-sifted flour containing the proper amount of baking powder and salt to save you time and guarantee best results.

Stone-ground, six-grain flour, made with durum wheat, rye, corn, barley, millet and brown rice, adds extra flavour and nutritional value to pancakes, bread and muffins.

Buckwheat flour is usually associated with buckwheat pancakes. Highly nutritious (potassium, magnesium, zinc, B6, phosphorous, iron...) but gluten-free, buckwheat is a non-rising flour.

Finally, whole-wheat flour is a good source of dietary fibre, about 4 g per ¼ cup (60 mL). When whole-wheat flour is substituted for white flour, baking does not rise as much but tasty results are more nutritious.