4 beneficial types of gluten-free cereals


4 beneficial types of gluten-free cereals
It is advisable to include beneficial cereals in the diet. Gluten-free cereals help glycoregulation, reduce the risk of cardiovascular disease. Soak the cereal in water and keep overnight. The next day before cooking the cereal should be squeezed and washed once more under running water.
Quinoa’s small round beans have a nutty taste reminiscent of hazelnuts. Quinoa contains a lot of protein, so it is a good choice for vegans and vegetarians who avoid eggs or eat less dairy products. Quinoa can be cooked, stewed and used in salads. Quinoa is rich in oil, so it is best to store it in a vacuum container in the refrigerator.
Nutritional values ​​- contains several important nutrients (copper, magnesium, phosphorus, manganese, folate). 100 grams of uncooked quinoa contains 368 calories, 61 g of fat, 14.1 g of protein, 64.2 g of carbohydrates and 7 g of fiber.
Cooking quinoa grains – before cooking, wash the quinoa grains well to remove saponin (bitter substance in the outer skin), cook the cereal for 10-15 minutes in water. Quinoa swells and becomes translucent as soon as it is cooked.
Mix a recipe cup of cooked quinoa with half a cup of olive oil, a quarter cup of lemon juice, 4 parts crushed garlic, half a tablespoon of salt, a little pepper and a little red pepper. Add 500 g of chopped roasted beets, a little chopped mint and onion as desired.
Corn Flour is made from ground and dried corn. It can be finely and coarsely ground. It can be used in muffins and cakes or in donuts and french fries. Keep the corn-flour in a vacuum bowl in a dry and cooler place.
Nutritional value – in 100 g of uncooked corn-flour there are 362 calories, 3.6 g of fat, 8.1 g of protein, 76.9 g of carbohydrates and 7.3 g of fiber.
Cooking corn-flour-slowly pour in boiling water. Stir constantly until the corn-flour thickens. Then reduce the heat. Stir until the corn-flour begins to separate from the pot. Cooking time varies, so follow the instructions on the package. It is great for making gluten-free pizza dough.
Recipe-make a delicious meal with spinach. Put water in the oven. Add sea salt, a little butter and spinach (in amounts as desired). Pour the corn-flour into the water after a few minutes and stir constantly. The mixture becomes almost liquid after adding the corn-flour. Cook it for 2 to 3 minutes to the desired density. Remove from the heat and add the grated cheese. Stir and allow to cool.
Buckwheat seeds are related to rhubarb and sorrel. It has a unique triangular shape. Whole grain is used. Buckwheat is a treasure trove of health. It protects the cardiovascular system from diseases, because it reduces the level of cholesterol in the blood and blood sugar. He is an excellent fighter against hypertension. Keep buckwheat in a well-closed container in a dry and dark place.
Nutritional values ​​- buckwheat is an excellent source of copper, manganese, potassium and fiber. 100 g of uncooked buckwheat contains 343 calories, 3.4 g of fat, 13.3 g of protein, 71.5 g of carbohydrates and 10 g of fiber.
Cooking buckwheat — use twice as much water in a water-buckwheat ratio. The mixture is cooked for about 15 minutes. You can buy roasted buckwheat, or add it to muesli or cooked risotto. It can be used instead of rice or pasta, in salads, as an addition to stuffing or stuffed meat.
Recipe-put the cup of cooked buckwheat in a pan. Stew 400 g of minced meat, one onion and spices. Pour over buckwheat. Grate 5 potatoes and arrange over the mixture. Drizzle with a mixture of ½ liter of milk, 3 eggs and spices.

Amaranth are small and light yellow grains with a high protein content. There are about 19 g of carbohydrates in 100 grams of cooked food. It can be used for cooking, frying (like pop-corn), coarsely ground flour and preparing savory dishes and desserts. In half a liter of water, cook a cup of amaranth, 1 dl of mashed tomatoes, 4 crushed garlic, half a tablespoon of curry, half a tablespoon of ginger, a little salt and pepper. You will get a great side dish when the mixture thickens.

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