Until recently, only cereal flours were on our kitchen shelves. But lately, cooks are increasingly turning to other types of flour (pseudocereals, legumes, seeds). You can also successfully combine flours from other types and use them in dishes where the benefits of these new types are most pronounced. It would be optimal to enrich non-demanding recipes and recipes that are not sensitive to additives with other types of flour.
In the diet of modern man, flour is certainly one of the most used ingredients. It is present in bread and bakery products on the menus of many world cultures. Under the influence of globalization and mass cultivation of monocultures (wheat is definitely the cereal that is grown the most), it is very likely that the average family uses mainly refined wheat flour in their daily food preparation. Depending on the region, the average family uses two to three other types of other flours to prepare specific meals. In Germany and Austria, rye flour and pumpkin seed flour are the most commonly used examples. Buckwheat flour is used in Slovenia and other Balkan countries. In Italy, corn flour is used. The availability of a variety of foods from around the world is greater than ever before. With a little effort, time and money, your daily diet can be enriched with plenty of more nutrients. It can be in the form of aromatic flour from many types of cereals, pseudocereals, seeds, legumes and nuts.
The most common choices are cereal flours. Refined wheat flour contains the optimal amount of gluten. This amount gives the dough elasticity and lifting strength. During the lifting process, it “captures” carbon dioxide. As a result, bread and wheat flour dough rise or double during baking. Doughs made from other types of flour (especially gluten-free types) remain hard and heavy unless special preparation methods and customized recipes are applied. It is therefore clear why wheat is the most sought after cereal and an indispensable cereal in the bakery and confectionery industry.
Cereal “pyrr” is becoming popular – Pyrr is a grain related to wheat. In some recipes it can replace wheat flour. Pyrrhic flour is easier to digest than wheat. Although Pyrrhic flour contains gluten to people sensitive to gluten Pyrrhic therefore produces less
indigestion. Flours from other cereals are present on store shelves, which are mainly used in specific recipes (rye, barley, corn, oat flour).
In the last ten years, the demand for gluten-free flour has skyrocketed. Pseudo-cereal flours (quinoa, amaranth and buckwheat) are increasingly used in addition to rice and millet flours. Newer dietary movements favor higher protein intake and avoidance of carbohydrates. That is why flour from seeds and nuts flourished (flax, hemp, coconut flour and flour from sunflower, pumpkin and sesame seeds). Due to its specific properties, there are several recipes with legume flours (chickpeas, black beans, lentils, soy, peas).
Use of other types of flour
Wheat flour is indispensable in some recipes despite the existence of many types of flour. Wheat flour is especially often used for leavened doughs, desserts and some types of bread. People who do not have health problems but strive for a quality and healthy diet also do not completely eliminate the use of wheat flour. Therefore, it is optimal to occasionally enrich non-demanding recipes with other types of flour. The use of other types of flour is recommended for people with health problems, people who want to eat healthily and all other people in the world.
Other types of flour can be used to start with simple and popular dishes that all people love (pancakes, cakes, cookies, pastries, simple biscuits, crackers). Pancakes are an excellent example of a dish that “tolerates” the addition of all types of flour. Pir can completely replace wheat flour. You can also add oatmeal, barley or millet flour to the pancakes, especially when you add an egg that will combine all the ingredients well. Small popular pancakes so-called American pancakes are often added to a mixed banana. This type is especially suitable for adding various types of flour because the pancakes are thicker and small in size so they do not crack when turned (even when flour mixtures are used completely gluten-free).
You can always add 2 to 3 tablespoons of flour from seeds or nuts to each recipe for crackers, pastries and cakes, because it will enrich the taste and will not significantly affect the appearance and texture.
Legume flours absorb more liquid than other types of flour. They are ideal for adding to fritter mixes. It will save any wet mixture. So the vegetable steak will be able to form nicely (when there is a large amount of juicy vegetables in the mixture). During frying, it will be additionally compressed and will not disintegrate. Be frugal with legume flour when adding to biscuits, pastries and other baked doughs. Legume flour is optimally added in an amount up to ¼ of the total amount of flour. No more than that. Whenever you experiment with flour substitutes in recipes, be sure to add more liquid ingredients to the mixture.
Purchase and storage of other types of flour
Cereals, pseudocereals, seeds, nuts and legumes are plant seeds. They therefore contain fat, fiber, protein and starch. When the seeds are ground or cleaned, fats (oils) are released. The oxidation process begins. After a while, this flour inevitably ran out. The speed of this process depends on the temperature during processing and storage, exposure to air and light, and the time the flour stood after opening the original packaging.
- Refined white flour contains mainly starch, protein and almost no other nutrients due to the removal of the husk and germ of wheat before grinding. Therefore, the duration of this flour is practically unlimited. This is commercially much more cost effective and affordable than other types of wholemeal flours.
- Other types of flour spoil relatively quickly after grinding. By standing, they lose some nutrients.
- If you still like to make homemade bread, cakes and pastries, it is best to invest in the purchase of a home mill for grinding cereals and legumes. In a quality blender or multipractice, you can also successfully grind seeds and nuts into flour.
- So you can grind the amount of flour on a weekly basis that you will safely use. The rest of whole grains, pseudocereals, legumes, seeds and nuts can be stored in sealed jars for months. He certainly won’t cringe.
- If buying a mill is not an option for you for any reason then buy smaller amounts of flour than other types in stores where groceries sell quickly and are replaced by fresh groceries. As soon as you buy another type of flour after opening the paper wrapper put the flour in the jar immediately. Be sure to refrigerate at least during the summer to slow down the rancidity process.