La flour, defined as the powder that results from the grinding of the wheat or other seeds, is considered one of the most basic food products of humanity since, in addition to offering great benefits, also provides a wide variety of gastronomic possibilities.
The cereals most used for baking are the wheat, rye and spelled (a hybrid wheat cereal); However, other varieties are also used, such as the mesquite and even that of chickpea. Each of these varieties of flour offers additional nutritional benefits; Here are some examples of these flours and their properties:
Flours with gluten
- Total Price.- Made with whole ground grains, this type of flour provides a higher nutrient content it includes both inner shells as internships of the grain.
- Rye.- The loaves of bread prepared from this flour have a strong and bitter taste, ideal to accompany dried fruits and nuts, and to be combined with fennel or anise seeds.
- Espelta.- The resulting breads are of white color, sweet taste and slightly sandy texture; this cereal was used in ancient times to prepare beer y Couscous (a traditional Arabic dish).
Gluten-free flours
- Corn.- Corn flour can be prepared from grains of corn either white or yellow, which provides a color and intense flavor.
- Amaranth.- Made with amaranth grains, this flour is rich in protein and is used to prepare breads and cookies.
- Mezquite.- This flour is made from roasted pods and ground from the mesquite trees; presents a aroma and flavor dulce that is used in breads and cookies -which also present a shelf life of up to 12 days-.
Source: Reform. Good table
Image: flickr