At a time when more and more people are struggling with allergies and food intolerances, the search for healthy alternatives for traditional products becomes not only a trend, but a necessity. A special challenge is to find substitutes for wheat – the basic component of most baking and cereal products in our diet. Among the solutions available on the market, amaranth flour is gaining more and more popularity – a plant also known as jackpot. Why is it worth including it in the diet? You can find the answer to this question below.
Amaranth flour – the healthiest flour in the world. This is how a valuable product is said. Why? First of all, due to its unique amino acid composition, which makes it one of the richest sources of vegetable protein.
Another advantage of amaranth is the presence of minerals. It offers quite a large amount of calcium, magnesium, iron and phosphorus. It also abounds in potassium, zinc and copper. This composition of minerals supports the health of the bone, nervous and immune systems. It is also forbidden to forget that it provides vitamins, including vitamin E and those from the B group.
Amaranth flour is also valued for the fiber content, which improves the work of the entire digestive system, but not only. It also contributes to maintaining the normal level of blood sugar and cholesterol, which makes this product an appropriate addition to the diet of people with diabetes and cardiovascular disease.
How to use the above raw material in everyday cooking? You can do it at least in a few ways. What should you remember when adding amaranth flour to dishes? The use of this component in the kitchen is the most effective when its unique properties are used in appropriate pastries.
Amaranth flour can be used to make gluten -free pancakes and pies. Its slightly nutty, intense taste gives them character, and the high protein content makes them more filling than their traditional counterparts. Just combine it with water or vegetable milk, add a pinch of salt and your favorite spices to enjoy a full -fledged meal.
Cookies and fragile baked goods are another area where amaranth flour shows its potential. Her natural fragility – without the need to add a lot of fat – makes it an ideal base of these delicacies. Do not be afraid to experiment, adding nuts, seeds and dried fruit.
For lovers of ethnic cuisine, amaranth flour opens the door to the world of Mexican tortillas, Indian chapati or South American empanadas. In these regulations, he traditionally uses corn or wheat flour, but amaranth can be a valuable variety in both nutritious and taste.
The easiest way to introduce the product in this article to the diet is to use it in well -practiced regulations. Do you want to use amaranth flour in them? The addition to other flour allows you to gradually get used to its specific taste, and at the same time increase the nutritional value of traditional pastries.
In the case of bread, adding about 20-30% of amaranth flour to wheat or rye flour will not only enrich it with protein and minerals, but also give it a pleasant, nutty aroma. It should be remembered that due to the lack of gluten, the loaf with the addition of this pseudo -boring will have a slightly different structure – more compact and less fluffy, but more moist, which extends its freshness.
For people on a gluten -free diet, a great solution is to combine flour from amaranth with other gluten -free floursuch as rice flour, tapioca and comosy rice. Each of these items has its own unique features – rice flour gives lightness, tapioca elasticity, and amaranth provides protein and nutrients. Such mixtures allow the preparation of wholesome baking baking, which do not give way to this classic in terms of taste and texture.
Source: Smher.pl, Terazpokuje.pl, Wyciecz.to, Medme.pl
