Are all flours equal?

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posted by gerrybeee
on 22 Jan 2016 at 14:42

Hi,
I’ve bought the book on kindle while on holiday and planning to start when I get home. My question is about flours.
I know that all flour, because it is milled, i.e. broken down/ partially digested, is higher GI than the grains that it’s made from, but are all flours equally bad? I am thinking of lentil flour (used in south Indian dosas) and chickpea flour.
I see that coconut flour is suggested in some of the baking recipes. Is there a reason for this?
I am very fond of pancakes, such as korean kimchee pancakes, and would like to try adapting sime recipes to reduce the GI. Is there a list comparing different types of flour anywhere?