The wellness world is once again spinning the wheel on alternative flours. And guess what we’re grinding down this time? Okay, okay, I’ll tell you: dehydrated apples.
A November study published in the MDPI journal Foods looked into cookies fortified with apple pomace flour. Pomace is the byproduct of juicing made from pulp, seeds, seed cores, and stems. Usually, these leftovers get tossed, but apple flour transforms them into an alt-flour that has (wait for it) up to quadruple the amount of gut-healthy fiber as white all-purpose flour.
“Some brands of apple flour—although not all—offer more than four times the