Grains consist of bran, endosperm and germ. White flour contains mostly endosperm, and other two parts are removed in the process of production. Removed parts actually contain all valuable substances, including vitamins and anti-oxidants, different minerals and proteins, while the endosperm contains mainly starchy carbohydrates. That's why it's advisable to use different whole grain flour mixes for baking.
Whole-grain flour blends aren't rising so well, but there are different tips and tricks that can help you achieving much better results. You should increase the water content, knead the dough more, allow longer rise or rise it twice. Adding fats and milk products in can also help. Here are some of the most popular whole grains used in these flour blends.
Amaranth is often used in these mixtures. It contains numerous minerals, including iron and calcium. It is especially interesting because it contains lysine, highly appreciated amino acid. It also contains vitamin C, like no other grain. It's gluten-free and quite tasteful, and provides numerous valuable nutrients. It may help lower cholesterol levels.
Gluten-free Quinoa contains all the essential amino acids, fully balanced. This is one of those rare plants that are really rich in protein. Great while you are on diet, because it helps you feel full longer. It may reduce the risk for diabetes. Really rich in potassium, helps controlling blood pressure.
Rye contains arabinoxylan, one valuable dietary fiber, as well as phenolic acid and many other nutrients. Consuming whole rye reduces the risk of getting diabetes, but can also keep your bowel in very good condition. This valuable source of great bio active components may help you lose weight more quickly.
Teff contains resistant starch. This dietary fiber has the ability to balance blood sugar levels. It doesn't contain gluten and has very mild flavor. Simply add it into your baking mixtures, it doesn't need to be ground. Teff is really good when you are on the diet, helps digestion and keeps your colon healthy. Teff is also a very good source of calcium.
Sorghum doesn't contain gluten and can be safely consumed by people suffering from celiac disease. Sorghum is very good source of different anti-oxidants, polycasanols and other valuable substances. It successfully replaces wheat flours in different recipes and is surprisingly tasty. Regular use is beneficial for your blood vessels and can affect your cholesterol levels.
Oats contain soluble fiber that helps controlling blood sugar levels. It is rich in beta-glucans. These components stimulate the immune system and lower the risk of tumors. High in proteins and healthy fats, low in carbohydrates, with anti-oxidant and anti-inflammatory properties. If cooked, makes a perfect addition to your breakfast.
Another great plant often found in different healthy mixtures for baking is called Millet. It has really good inflammatory properties, and can be used in numerous different ways. It can also be popped and eaten as a snack. If you want to replace one part of flour in your recipe with Millet, use up to thirty percent. Thanks to its nice taste, It's often used for baking.
Whole-grain flour blends aren't rising so well, but there are different tips and tricks that can help you achieving much better results. You should increase the water content, knead the dough more, allow longer rise or rise it twice. Adding fats and milk products in can also help. Here are some of the most popular whole grains used in these flour blends.
Amaranth is often used in these mixtures. It contains numerous minerals, including iron and calcium. It is especially interesting because it contains lysine, highly appreciated amino acid. It also contains vitamin C, like no other grain. It's gluten-free and quite tasteful, and provides numerous valuable nutrients. It may help lower cholesterol levels.
Gluten-free Quinoa contains all the essential amino acids, fully balanced. This is one of those rare plants that are really rich in protein. Great while you are on diet, because it helps you feel full longer. It may reduce the risk for diabetes. Really rich in potassium, helps controlling blood pressure.
Rye contains arabinoxylan, one valuable dietary fiber, as well as phenolic acid and many other nutrients. Consuming whole rye reduces the risk of getting diabetes, but can also keep your bowel in very good condition. This valuable source of great bio active components may help you lose weight more quickly.
Teff contains resistant starch. This dietary fiber has the ability to balance blood sugar levels. It doesn't contain gluten and has very mild flavor. Simply add it into your baking mixtures, it doesn't need to be ground. Teff is really good when you are on the diet, helps digestion and keeps your colon healthy. Teff is also a very good source of calcium.
Sorghum doesn't contain gluten and can be safely consumed by people suffering from celiac disease. Sorghum is very good source of different anti-oxidants, polycasanols and other valuable substances. It successfully replaces wheat flours in different recipes and is surprisingly tasty. Regular use is beneficial for your blood vessels and can affect your cholesterol levels.
Oats contain soluble fiber that helps controlling blood sugar levels. It is rich in beta-glucans. These components stimulate the immune system and lower the risk of tumors. High in proteins and healthy fats, low in carbohydrates, with anti-oxidant and anti-inflammatory properties. If cooked, makes a perfect addition to your breakfast.
Another great plant often found in different healthy mixtures for baking is called Millet. It has really good inflammatory properties, and can be used in numerous different ways. It can also be popped and eaten as a snack. If you want to replace one part of flour in your recipe with Millet, use up to thirty percent. Thanks to its nice taste, It's often used for baking.
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