Mayo Clinic Minute: Sifting through flour options

Dietitian Anya Guy says one healthy pick is flour that’s labeled 100 percent whole wheat. That means you’re getting three parts of the grain – the endosperm, the bran and the germ.

With more people searching for gluten-free options, nonwheat flours like almond, chickpea, coconut and soy are gaining popularity. Guy says these flours offer different elasticities and textures.

And Guy says, no matter which you pick, to keep your flour fresher longer, store it in the fridge in an airtight container.