Tuesday, November 17, 2009

Amaranth flour

Amaranth atta,( Rajgirah atta ) is something I have not used recently. It is one of the lesser talked about wheat substitutes. A reading of the nutritional values of this flour has made me rethink the value add it can do to baking. Once I had substituted gluten free oats with this atta in one of the recipes. It is an excellent source of high quality plant protein. It has more protein content than wheat. It has more iron, magnesium, and calcium content in comparison to other gluten free grains.It has a high fibre content too. It maybe used in a proportion of up to 25% in a gluten free blend.When used alone the baked goods can be very dense as it absorbs a lot of water.

2 comments:

sakipreet said...

My son is autistic and finding food that he can enjoy during the holidays has always been a nightmare. After a recommendation from someone in one of my support groups, I found out about a Nutrition Coach named Rose Cole, I went to her site and found loads of great gluten free recipes. Please make sure to check it out! http://www.RoseCole.com/HolidayCookBook

Stef said...

My son is autistic and finding food that he can enjoy during the holidays has always been a nightmare. After a recommendation from someone in one of my support groups, I found out about a Nutrition Coach named Rose Cole, I went to her site and found loads of great gluten free recipes. Please make sure to check it out! http://www.RoseCole.com/HolidayCookBook

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