Hey fast question, for dieting, such as doing don’t diet, is whole wheat flower, good?.. Like for making protein pancakes, and pizza dough etc…
You shouldn’t eat flowers, unless you’re a goat. Flour is different though.
Actually, TEK, there are some flowers that quite edible (by us humans) and tasty, too. But I doubt they are whole wheat.
Well, wheat doesn’t grow flowers. But if you’re talking about wheat flour, then no,
it’s probably not a good carb source while
cutting. Most wheat products, and definitely
all flour products cause a fairly high GI and
II response. Not conducive to fat loss. Choose
other carbs.
And Garratt gets a swift indoctrination into Forum literacy standards…
But is whole wheat bread not a med-low GI rating? On the 0-100 scale (I have seen different ones), it rates around 50-60 if I recall correctly. Stone ground wheat bread is in the high 40s I beleive. I dont see why it wouldnt be a fine source for carbs. There arent many complex carb sources that rate much better.
I tried baking my own bread a while back using whole wheat flour. It turns out that whole wheat bread only has about 1/4 whole wheat and the rest is regular bleached flour simply because whole wheat flour won’t rise. The same will apply for other types of baking. For baking purposes, I know you can get Dr. Atkin’s (yes, the keto guy) Bake Mix, which might work for pizza dough or pancakes; I haven’t tried it.
If you want bread, try Ezekial bread, which uses flour ground from sprouted grains and has a much lower GI. It’s available in the freezer section of most health food stores, but it’s about $3 a loaf. It’s also an acquired taste, because it’s a lot different from any other breads.
Do you have a source stating the lower GI of Ezekiel bread? I’ve used it before and did acquire a taste for it, but a general skepticism of “health breads” and its price eventually moved me on. (It also seemed to grow mold sooner than more commercial brands and required refrigeration.) Thanks.
Atkins bake mix is bad. Tastes bad, and is full of soy. Bad squared.
I used to be a baker and I have some really good 100% whole wheat and whole grain recipes for bread, pancakes, etc. if you would like them. Let me know I’ll be happy dig them out and post them.
…Oops! That last post was from Savannah. 
A general recommendation for the GI of bread
If it is soft and easily chewable, it will be high gi (ie white bread, or normal wholemeal bread)
If it is firm and dense (When fresh) then it will be lower GI (like proper rye and wholemeal bread)
I make my own bread … well kind of, I use a bread maker & bread mixes.
Found that using wholemeal mix it didn’t rise too well, but with a 2:1 ratio of wholemeal to white it would rise fine.
Any tips on getting 100% wholemeal to rise?
I couldn’t find a specific source on the GI of Ezekiel bread, but how about this: 1) when I eat it, I don’t fall asleep later like I do after eating white bread; 2) it is thick and chewy, as mentioned above. You can find out all about Ezekiel bread at www.food-for-life.com. Yes, the dashes belong in there. And no, I don’t work for Food For Life.
Thanks, but I personally don’t really bake that much anymore. I had tried a lot baking when I was laid off a few years back. That’s when I discovered the best place to let dough rise is in the dishwasher. (Warm and steamy!) But it sounds like the recipes would be good general knowledge. Maybe you can start a recipe thread. I see one every so often. Have you posted them before? Anybody else like some recipes?