Equip yourself with complementary or alternative flours!

The majority of the basis of human nutrition is flour. The most widely used is wheat flour but there are those called complementary or alternative flours. These products make it possible to get rid of the use of gluten and its derivatives. These types of flours provide different nutritional flavours from each other. Some of them have strong textures so the advice is to mix them. That is to say that we must put them together according to the preparations we want to provide. They are very digestive.

Low gluten flours: spelt, fattening, chickpeas, etc…

These complementary or alternative flours contain gluten but in small quantities. Spelt flour is a cereal rich in protein and lysine. It is used in sauces and soups. As well as for bread and cake dough. Preparation with this type of flour requires less water. Fat flour rich in phosphorus, potassium and antioxidants is the cousin of wheat. Bakers use it in the preparation of bread or cake. It is yellow in colour and has a taste that is both rustic and ideal. Chickpea flour which is a mixture of flour. By adding only a little water, you can make pancake and blinis.

Flours: of rice, quinoa, chestnut, hemp: to be mixed together to have the ideal taste.

Rice flour is ideal with salty or sweet taste depending on the preparation is needed in soups or sauce. And for the preparation of bread, it should be mixed with other types to avoid crumbliness. For quinoa flour, like rice flour, it is not good enough if it is not combined with other flours such as corn starch for baking. Chestnut flour is the greatest asset because it is filling for a small dose in the preparation. It can be mixed with cornstarch as well. Hemp flour comes from the cannabis flower; with its green colour, it is used to make bread.

Buckwheat, millet and amaranth flour: for biscuits, waffles and cakes.

Buckwheat or buckwheat flour is gluten-free and is ideal for making potato pancakes or filled pancakes. Millet flour, also called millet flour, which is rich in protein and magnesium. In pastry making, it must be mixed with corn or potato starch because of the too dry preparation. For vegetable patties, it can be mixed with carrots and zucchini. Amaranth flour, coming from America with its spicy sweet taste, is ideal for cookies, pancakes, and waffles.

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