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Unusual types of flour how to use it in the kitchen
Table of Contents
1. It's Greek flour
It can be used in the kitchen by people with celiac disease, allergy or gluten sensitivity. In the case of celiacs, it is advisable to choose a flour marked with a cross-sectional flax mark then we can be sure that the flour has not been contaminated with gluten during the processing of the grain. Often in the same manufacturing plant there are many varieties of flour, so it is also worth choosing the products.2. An apple under a crushed coconut-bitter
Ingredients: apple 200 g (spoon), butter 10 g (cup), honey 5 g (one and a half tablespoons), coconut flour 5g (cup) grated flour 30 g (2 teaspoons) potato flour, potato meal 5g, spices: orange peel, cinnamon.. How to prepare the apple cut into cubes, remove the pestle and sprinkle it with cinnamon.3. It's the jagged dough
Jaglan flour is produced from prosa. It is characterized by a nutty aroma and a bitter taste. It does not contain gluten proteins in its composition, so it can be used to produce food products for people on a gluten-free diet. The glycemic index of jaglan meal is high (IG = 67) and therefore it should not be used by people with diabetes and insulin resistance.4. Bananas and lamb omelet
Ingredients: eggs 120 g (2 teaspoons), jaglan flour 30 g (3 tablespoons) milk 2% 50 g (5 teasposts); rapeseed oil 5 g (spoon), ?? banana 120 g (art), ‡ natural yogurt 60 g (6 teasports), ✓ spices: cinnamon. How to prepareSeparate the yolk from proteins. Cut the protein onto a thick foam with salt added. Then add the yogurt to the protein mass with flour and milk. Add the egg mass to the pan with heated oil, reduce the flame and fry under the cutting lid.5. It's coconut milk
It is a gluten-free powder with a low IG (IG = 35), so it can be used by diabetics and people with cellulite. It contains significantly less carbohydrates than cereal flour and pulses from legumes, hence greater amounts of fat, protein and fiber, which gives a feeling of satiety and affects normal intestinal peristalsis. It is low-IG (IG= 35) and can therefore be consumed by people with diabetes and those with cellular disease.6. Coconut muffins with chocolate
Ingredients: eggs 120 g (2 slices), coconut flour 60 g (1⁄2 cup), ?? natural yogurt 150 g (small packaging) erythritol or xylitol 25 g (21⁄2 tablespoons), ¢ bitter chocolate 20 g (4 teaspoons) ¢ baking powder 1 g (1⁄4 cup).7. The dough from the pottery
This type of flour has a low glycemic index, so it is safe to use in the preparation of meals for diabetics and people with insulin resistance. It should not be used by people with reflux, which is a valuable alternative to animal protein. However, it is a weight-loss product and should therefore not be consumed in excessive quantities. This type is low-glycemic, and therefore it can be used for preparing meals by those with diabetes and people who are insulin resistant.8. Poultry cotlet in a velvet pan
Ingredients: meat from turkey breast 150 g, eggs 15 g (1⁄4 slice), flour from veal 20 g (2 teaspoons) rapeseed oil 10 g (teaspoon), spices: pepper, salt, granulated garlic, sweet pepper.9. It's the linen dough
The nutritional value of flaxseed is high in unsaturated fatty acids linolenic omega-3 and linolic omega-6 which have a positive effect on the functioning of the brain, nervous system and circulatory system. They are also a source of polyphenols and have strong antioxidant properties.10. Strawberry pancakes with flax flour
Ingredients: wheat flour semi-fat 100 g (1⁄2 teaspoon), bananas 120 g (corn) then add both flour and milk. whole grain flour 20 g (2 tablespoons) jaglan flour 15 g (11⁄2 tablespions), ?? milk 2% 50 g (5 tablesps), ¢ butter oil 10 g (spoon).
