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.
Heavier and richer full-grain flour mixes cannot rise so well, so you have to help them. First, add a little more liquid in your recipe and prolong kneading time. Another thing that may help is giving it more time to rise, or even rise it twice. If you add different milk products and fats into your mixture you will get much better results. There are so many interesting full-grains that can be used in your mixtures.
Amaranth, for example, is one really good source for numerous nutritive substances. One of these substances is lysine, very important amino-acid. Amaranth is gluten-free and suitable for people with celiac disease. It contains different minerals such as iron and magnesium, and even vitamin C. Regular use may lower your cholesterol level.
Highly popular Quinoa provides nicely balanced amino-acids and is packed with protein. It lowers blood sugar levels, helps control blood pressure and prevents diabetes. Very useful when you are on diet. Provides different minerals, including high levels of potassium.
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 is especially rich in calcium, as well as in resistant starch, a type of dietary fiber that is very useful for balancing blood sugar levels. It's really good for your colon and helps controlling weight. It is mild flavored, gluten free and it doesn't have to be ground. It may be eaten in whole form. Usually an essential part of good quality whole grain flours.
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.
Well-known and appreciated Oats, rich in valuable fiber, beta-glucans and proteins can really help you stay in very good physical condition. Using it regularly, especially for breakfast, can fight different inflammatory processes and even lower the risk of tumors. Very low in carbohydrates, but full of valuable anti-oxidants.
Millet also has really good anti-inflammatory properties. It is gluten-free, tastes very nice and contains magnesium, among other valuable nutrients. You may simply replace up to thirty percent of your regular flour in your recipes. Can be used for breads and for sweets, but also popped, just like corn, making tasty little snacks you will simply love.
Heavier and richer full-grain flour mixes cannot rise so well, so you have to help them. First, add a little more liquid in your recipe and prolong kneading time. Another thing that may help is giving it more time to rise, or even rise it twice. If you add different milk products and fats into your mixture you will get much better results. There are so many interesting full-grains that can be used in your mixtures.
Amaranth, for example, is one really good source for numerous nutritive substances. One of these substances is lysine, very important amino-acid. Amaranth is gluten-free and suitable for people with celiac disease. It contains different minerals such as iron and magnesium, and even vitamin C. Regular use may lower your cholesterol level.
Highly popular Quinoa provides nicely balanced amino-acids and is packed with protein. It lowers blood sugar levels, helps control blood pressure and prevents diabetes. Very useful when you are on diet. Provides different minerals, including high levels of potassium.
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 is especially rich in calcium, as well as in resistant starch, a type of dietary fiber that is very useful for balancing blood sugar levels. It's really good for your colon and helps controlling weight. It is mild flavored, gluten free and it doesn't have to be ground. It may be eaten in whole form. Usually an essential part of good quality whole grain flours.
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.
Well-known and appreciated Oats, rich in valuable fiber, beta-glucans and proteins can really help you stay in very good physical condition. Using it regularly, especially for breakfast, can fight different inflammatory processes and even lower the risk of tumors. Very low in carbohydrates, but full of valuable anti-oxidants.
Millet also has really good anti-inflammatory properties. It is gluten-free, tastes very nice and contains magnesium, among other valuable nutrients. You may simply replace up to thirty percent of your regular flour in your recipes. Can be used for breads and for sweets, but also popped, just like corn, making tasty little snacks you will simply love.
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