Flours and Their Uses Expanded No. 5

This is a continuation of Flours and Their Uses.

Quinoa Flour – This flour is one of the oldest cultivated grains in the world. Organic quinoa is high in protein, calcium and iron and is the most nutritious grain available. You can substitute this flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.

Cream of Wheat – Is an old fashioned, all time favorite breakfast cereal eaten with a little sugar and milk.

Sapphire Flour – Made from hard winter wheat. An unbleached flour that can be used for breads, cookies, bisquick and cakes.

Soy Beans – These edible soybeans are a good soy nut snack. This soybean differs from field soybeans because they have larger seeds, a milder taste, and are more tender and easier to digest.

Teff Grain – Is the smallest grain in the world and full of vitamins and nutrients like protein, fiber, iron and calcium. Teff is mild and has a nutty taste. This grain can be used as a good breakfast cereal, a seasoned side dish or as an ingredient in soups and stews.

Millet – Like a rice, millet is a stable food of the far east. Generally those with wheat allergies find that they can tolerate millet and it is easily digested. It is alkalized where as most other cereal grains are acidic.

Flax Seed – Is a good source of fiber and omega 3 fatty acids and can easily be added to baked goods such as biscuits, pancakes, waffles, muffins and bread. Can add a handful of these seeds to cereal and granola.

Golden Flax Seed – The only difference between golden flax seed and dark flax seed is the color. They are both rich in nutrients and can be added to any food desired.

Ground Flax Seed Meal – Is freshly milled to preserve the natural oils and nutrients. Flax seed have a nutty taste and aids with digestive health. This meal is high in fiber and omega 3 fatty acids and can be added to your favorite baked goods, cereals and smoothies for an extra dose of nutrients.

Keep your fork

 

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