Did you know?

Eating foods made from flour, wheat grains crushed into a fine powder, contributes to your grain intake for the day, helping you reach the daily recommended servings of grains?

However, not all flours are created equal!

White flour is made from heavily refined and processed wheat grains, while whole grain flour is made from grains that have not undergone heavy processing.

Whole grain flour and white flours differ in their nutritional value.

Fiber Content

One of the primary nutritional differences between whole grain flour and white flour is the food’s fiber content.

Dietary fiber has a number of health benefits, it prevents constipation, lowers blood cholesterol and might help you lose weight! (Ladies are you paying attention?)

The refining process associated with making white flour separates the fiber-rich brain from the rest of the grain, so white flour typically contains less fiber than its whole-grain counterpart.

As a result, selecting foods that contain whole grain flour helps you reach your dietary fiber intake.

Effect on Blood Sugar

Any carbohydrate-containing food, including those containing both whole grain and white flour has some effect on your blood sugar.

After you eat a meal, your body breaks the carbohydrates from your food into glucose, a simple sugar. This glucose then enters your bloodstream, so it can circulate throughout your body and provide fuel to your cells. The glycemic index, or GI, of a food serves as a measure of how quickly this process occurs. High-GI foods lead to rapid blood sugar spikes and subsequent crashes that leave you hungry and irritable shortly after eating. Low-GI foods absorb more slowly to prevent blood sugar spikes and crashes, so you’re satisfied for longer after your meal.

If you seek to regulate your blood sugar after a meal, choose foods made with whole grain flour.

Vitamin Content

Whole grain flour provides a nutritional advantage over some white flours due to its vitamin content.

Whole grain flour contains several vitamins, including folate, riboflavin and vitamins B-1, B-3 and B-5.

Some types of white flour contain lower levels of these vitamins, since the processing involved in making white flour destroys the grains’ vitamin content.

As a result, whole grain flour often contains higher levels of vitamins than unenriched white flour!

Eat More Whole Grain Flour

Making a few easy substitutions in your diet helps you reap the nutritional benefit of whole grain flour without sacrificing the foods you love!

Cakes can be healthy too!

Brown Cakes are healthier cakes baked using Whole Grain Flour.

Try out Brown Cakes! They are yummy, wholesome and moist.

GLUTEN FREE, EGG FREE, SUGAR FREE and DAIRY FREE cakes are available on request.



‘Plant-based milk’ refers to non-dairy milks which are made from plants, such as almond milk, soy milk, rice milk and oat milk. Plant-based milks vary widely in their macro-nutrient (protein, carbohydrates and fat) composition, but also in terms of the micro-nutrients (vitamins and minerals) they contain.

In terms of micro-nutrients, some are a little higher in certain vitamins than others (e.g. almond and hazelnut milk will contain significant quantities of vitamin E, whereas others won’t), and some contain unique health-promoting components (such as beta-glycan in oat milk).

Other plant-based milks include nut milks other than almond (cashew, hazelnut, macadamia) and grain-based milks (quinoa, spelt)  e.t.c.

Why plant-based milk?

Lactose intolerance causes the body not to easily digest lactose, a type of natural sugar found in milk and dairy products. (This is not the same thing as a food allergy to milk.)

What are the symptoms?

Symptoms of lactose intolerance can be mild to severe, depending on how much lactase your body makes. If you have lactose intolerance, your symptoms may include: Bloating, Pain or cramps. Gurgling or rumbling sounds in your belly, abdominal discomfort e.t.c.

If you feel sick every time you have milk or any another dairy product, you may have lactose intolerance. Sometimes people who have never had problems with milk or dairy products suddenly have lactose intolerance. This is more common as you get older.

If you think you might have lactose intolerance, talk with your doctor. He or she can make sure that your symptoms are caused by lactose intolerance and not by another problem.

How is it treated?

There is no cure for lactose intolerance. But you can treat your symptoms by limiting or avoiding milk products. Some people use milk with reduced lactose, or they substitute plant-based milk and plant-based milk products for milk and milk products.

So what does Brown Cakes have to offer?

You may also try dairy free baked products from Brown Cakes which are baked using plant-based milk like almond milk, soy milk, rice milk and oat milk all available on request.

Cakes can be healthy too!

Brown Cakes are healthier cakes baked using Whole Grain Flour.

Try out Brown Cakes! They are yummy, wholesome and moist.



Who really needs to go on a gluten-free diet?

You do if you have celiac disease or gluten sensitivity, a condition that doctors once dismissed but now recognize as legitimate. Before you go gluten-free, there’s something you should do first.

Get Tested for Celiac Disease

If you’ve noticed that you react badly to gluten with symptoms like diarrhea, stomach upset, abdominal pain, and bloating see a doctor to get tested for celiac disease. Do that before you start any gluten-free diet. If you have celiac disease and you eat gluten, the lining of your small intestine becomes inflamed and gets damaged, making it harder for your body to absorb nutrients. That can lead to malnutrition and weight loss. Getting diagnosed involves taking a blood test. Depending on the results, you would also get an intestinal biopsy. If you think you might have celiac disease, the biggest mistake is to begin a diet without being tested. Quitting gluten before you get the blood test for celiac disease might backfire. By the time you get tested, your immune system might not be making the antibodies that the test checks for.

Gluten-Free Diet

The test really has to be done before quitting gluten. If you don’t do the test and begin the diet, your antibodies slowly but progressively decrease and become normal within 3 to 6 months. That might delay getting diagnosed.

What Is Gluten Sensitivity?

Unlike celiac disease, gluten sensitivity doesn’t damage the intestine. There’s no accepted medical test for gluten sensitivity, so you should tell your doctor about your symptoms. People with gluten sensitivity may have symptoms as severe as those of celiac disease. Besides gastrointestinal symptoms, gluten-sensitive people often have fatigue and headaches.

Benefits of Gluten-Free Diet

Gluten-free diets do help people who are sensitive to gluten. Still, there’s no proof that a gluten-free diet helps with other conditions or with weight loss.

“There’s a misconception that it’s very healthy and you’re automatically going to lose weight on it.”

Not true! It’s not necessarily healthy. It has to be done properly. If you’re buying gluten-free products, check to see if they are fortified with nutrients like similar products that contain gluten. Read the label to check on carbohydrates, fat, sodium, and fiber.

So what does Brown Cakes have to offer?

You may also try gluten-free baked products from Brown Cakes which are baked using flour blends that are certified to be gluten-free, such as Tapioca, Corn Flour, Buckwheat, Potato Flour, Rice Flour e.t.c. all Whole, just milled.

Cakes can be healthy too!

Brown Cakes are healthier cakes baked using Whole Grain Flour.

Try out Brown Cakes! They are yummy, wholesome and moist.