How to get a baby to eat flour

Flour is an essential ingredient when you want to start preparing baby food. It's indispensable for making all kinds of pastries, but also muffins, pancakes, and savory dishes.

There are many different types of flour: enough to prepare lots of varied recipes and introduce different foods to baby.

Just as with fruits and vegetables, it is important to ensure that flours made from organically grown grains are offered: the quality and purity of the grains will be all the better!

The benefits of baby flour:

There are several types of flour, and each has its own benefits.

Infant cereal contains starch, a carbohydrate that is digested slowly to help babies feel fuller. For toddlers, choose a gluten-free option, as it will be easier to digest. There are also versions without added sugar, which is a real benefit for babies to prevent them from developing a taste for it. Finally, infant cereals made from whole grains guarantee that they retain all the naturally occurring nutrients.

Cereal flours are beneficial for babies because they are rich in vitamins and minerals, as well as providing a significant amount of calories. Wheat flour, in particular, is a cereal rich in fiber, thus contributing to the proper functioning of a baby's body.

Soy or sunflower flours are a good choice for dairy-free diets.

Legume flours are difficult for babies to digest, but are useful in anti-diarrheal diets. They are beneficial because they provide good quality protein and are rich in fiber.

Note that rice, corn, buckwheat and quinoa do not naturally contain gluten.

Flour in baby food:

From the start of the child-led weaning process, it will be possible to introduce flour into the baby's diet.

Flour will be offered:

From 6 months : in recipes adapted to the baby's development.

Points to consider with baby flour:

Some flours contain gluten, a major allergen that should be introduced to babies as soon as possible. Please use the flour only after your baby has been exposed to gluten for three consecutive days. Introducing an allergen should always be done carefully.

Some flours, such as rice, quinoa, buckwheat, or oat flours, do not contain gluten.