5 Types of Flour That Will Not Harm the Figure

Bake pancakes and pies without fear of getting better

REPLACE YOUR USUAL WHITE FLOUR WITH A HEALTHIER ALTERNATIVE

Cheesecakes need to be baked in rice flour, it is better to add oatmeal to pancakes, and to make bread from whole grain. There are dozens of types of flour on supermarket shelves – you can grind flour from literally every cereal and vegetable dense in structure. Asiaalert.online translated Health line material with a medical overview of the benefits of different types of flour.

Coconut flour

It is a grain and gluten-free flour made by grinding dried coconut pulp into a soft, fine powder. It is higher in calories than traditional cereal flour and is a good source of protein, fat, fiber, and minerals such as iron and potassium. Unlike grain flour, coconut flour contains a significant amount of fat. It is a polyunsaturated fat mainly composed of medium-chain triglycerides (MCTs), which can reduce inflammation and support a healthy metabolism. Coconut flour is also rich in antioxidants and appears to have antimicrobial properties. Coconut flour has a mildly sweet taste that is suitable for cakes, cookies, bread, and other baked goods. It has a grainy texture and absorbs a lot of liquid, which can dry out some baked goods. In this way, this flour is best for dishes that use eggs to maintain moisture and texture, such as muffins. When replacing wheat flour with coconut flour, use about 1/4 of what is required in the recipe and then replace the remaining ¾ with a different type of flour. Also, since this type of flour requires more liquid, add 1 egg to 1/4 cup (32 grams) of coconut flour to baked goods.

EGGS SHOULD BE ADDED TO COCONUT FLOUR

Almond flour

Almond flour is made by grinding blanched almonds into a fine powder. Since it is cereal-free, almond flour is naturally gluten-free. Almond flour is a good source of magnesium, omega-3 unsaturated fats, vegetable protein, and vitamin E, a powerful antioxidant. Keep in mind that almonds, like other nuts and seeds, are very high in calories. The nutrients in this flour have a number of benefits, such as improving insulin resistance and lowering LDL (bad) cholesterol and blood pressure. Almonds may also protect brain health, as vitamin E can reduce the risk of Alzheimer’s. Almond flour has a nutty flavor and is easy to use. In most recipes, you can simply substitute almond flour for wheat flour in equal proportions. It goes well with baked goods,

Quinoa flour

Quinoa flour is made by grinding quinoa into a fine powder. These gluten-free “pseudo-grains” are considered whole grains, which means they have not been processed and refined, leaving the original nutrients intact. It is a good source of protein, fiber, iron, and unsaturated fat. Plus, it boasts antioxidant and anti-inflammatory effects, which can benefit digestive health, inhibit tumor growth, and lower your overall risk of disease. Quinoa flour gives baked goods a moist, delicate texture. In most recipes, replaces half of the wheat flour. Some people find this flour bitter, but you can reduce the aftertaste by frying it in a dry skillet over medium heat for 5-10 minutes, stirring gently before adding to the recipe.

Quinoa flour is great for pancakes, muffins, pizza crusts, and tarts. You can also use it to thicken soups and sauces.

ANY FLOUR MAKES GREAT BAKED GOODS

Buckwheat flour

Buckwheat flour is made from ground buckwheat, a plant known for its grain seeds. Despite its name, buckwheat is not related to wheat and therefore does not contain gluten. Buckwheat flour has an earthy taste and is used to make traditional Japanese soba noodles. It is a good source of fiber, protein, and trace minerals such as manganese, magnesium, copper, iron, and phosphorus. Research shows that this flour can lower blood sugar levels in people with diabetes and improve biomarkers for heart health. It may also have anti-cancer, anti-inflammatory, and prebiotic properties. Prebiotics are a type of fiber that feeds the beneficial bacteria in the gut that keep the digestive system healthy. Buckwheat flour should be used in combination with other whole grain flours, constituting 25-50% of the total amount of flour in the recipe. It pairs well with pancakes and bread and also makes a delicious breading for meats.

Whole grain flour

Wheat flour is found in most baked goods found in bakeries and supermarkets. However, whole grain and white flour are very different. While the whole wheat version is made by grinding whole grains of wheat into powder, the most nutrient-rich parts – the bran and germ – are removed from the white flour. Thus, whole grain flour is considered healthier. It is a good source of protein, fiber, and many vitamins and minerals… Since it contains gluten, this type of flour is not suitable for people with gluten intolerance. Whole grain flour can be used in equal amounts with white flour in any recipe. Keep in mind that it has a less airy consistency than white flour because it is unrefined. You can add it to homemade bread, muffins, cakes, cookies, buns, pizza dough, pancakes, and waffles.

Leave a Reply

Your email address will not be published. Required fields are marked *