A whole grains consist of three parts, bran, germ and endosperm. The bran contains valuable fiber, anti-oxidants and B vitamins. The germ contains B vitamins, proteins, minerals and healthy fats. The endosperm contains starchy carbohydrates, proteins and very little minerals and vitamins. Whole grain flour mixes for baking are rich in macro nutrients, and very good source of valuable substances.
There are different whole-grain flours available, and most of them can be easily used for baking. They don't rise so well as white flour, but if you add more liquids and let is rise twice, you will get very good results. You can also add different milk products or fats. These healthy flour blends usually contain gluten-free, highly nutritious grains.
Amaranth is especially good source of protein and it contains an amino-acid called lysine, you won't find in other plants used for making flour blends. It is naturally gluten-free. It contains iron, calcium, magnesium and other minerals. This is the only grain containing C vitamin. One of the most important benefits of using it is the fact that it lowers cholesterol.
Highly popular Quinoa provides nicely balanced amino-acids and is packed with protein. It lowers blood sugar levels, helps control blood pressure and prevents diabetes. Very useful when you are on diet. Provides different minerals, including high levels of potassium.
Rye is a very good source of dietary fiber, especially arabinoxylan, which has very good anti-oxidant properties. It also contains phenolic acid and numerous bio-active components. It reduces the risk of diabetes, improves bowel health and can be very helpful in weight control. Rye has great nutrient levels and should be used in your flour mixtures.
Calcium-rich Teff contains resistant starch and calcium. Resistant starch is a type of dietary fiber and it balances blood sugar levels perfectly naturally. This tasty, mild flavored grain is gluten-free and can be used in most flour mixes, in its whole form. Regular use is quite helpful in weight control and keeps your colon in perfect state.
Sorghum is gluten-free and non-transgenic. High in anti-oxidants, it also contains polycasanols. These compounds are very good for your heart and blood vessels, and they also lower the cholesterol. It can replace wheat flour in most your recipes and improve the texture of your baked goods. Has very nice taste and can be used in many different ways.
Soluble fiber found in Oats helps control sugar levels in your blood. You will also find beta-glucans there, and they are especially useful for your immune system and health in general. Cooked oats can be served for breakfast, as a great source of proteins and other good substances. It has anti-inflammatory properties as well.
Millet is good source of magnesium and helpful against inflammation. This gluten-free grain has high anti-oxidant activity. Can be popped like corn, or made into pilafs. It can substitute up to thirty percent of wheat in your favorite baking recipes. Very interesting flavor, tastes great both in breads and sweets. Often added into baking mixtures.
There are different whole-grain flours available, and most of them can be easily used for baking. They don't rise so well as white flour, but if you add more liquids and let is rise twice, you will get very good results. You can also add different milk products or fats. These healthy flour blends usually contain gluten-free, highly nutritious grains.
Amaranth is especially good source of protein and it contains an amino-acid called lysine, you won't find in other plants used for making flour blends. It is naturally gluten-free. It contains iron, calcium, magnesium and other minerals. This is the only grain containing C vitamin. One of the most important benefits of using it is the fact that it lowers cholesterol.
Highly popular Quinoa provides nicely balanced amino-acids and is packed with protein. It lowers blood sugar levels, helps control blood pressure and prevents diabetes. Very useful when you are on diet. Provides different minerals, including high levels of potassium.
Rye is a very good source of dietary fiber, especially arabinoxylan, which has very good anti-oxidant properties. It also contains phenolic acid and numerous bio-active components. It reduces the risk of diabetes, improves bowel health and can be very helpful in weight control. Rye has great nutrient levels and should be used in your flour mixtures.
Calcium-rich Teff contains resistant starch and calcium. Resistant starch is a type of dietary fiber and it balances blood sugar levels perfectly naturally. This tasty, mild flavored grain is gluten-free and can be used in most flour mixes, in its whole form. Regular use is quite helpful in weight control and keeps your colon in perfect state.
Sorghum is gluten-free and non-transgenic. High in anti-oxidants, it also contains polycasanols. These compounds are very good for your heart and blood vessels, and they also lower the cholesterol. It can replace wheat flour in most your recipes and improve the texture of your baked goods. Has very nice taste and can be used in many different ways.
Soluble fiber found in Oats helps control sugar levels in your blood. You will also find beta-glucans there, and they are especially useful for your immune system and health in general. Cooked oats can be served for breakfast, as a great source of proteins and other good substances. It has anti-inflammatory properties as well.
Millet is good source of magnesium and helpful against inflammation. This gluten-free grain has high anti-oxidant activity. Can be popped like corn, or made into pilafs. It can substitute up to thirty percent of wheat in your favorite baking recipes. Very interesting flavor, tastes great both in breads and sweets. Often added into baking mixtures.
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Whole grain flour mixes for baking is now available online. To order right now, simply visit the following provider at http://www.pennesflourmixes.com.
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