Red Quinoa Flour – Gluten free
0
Red quinoa four has the same properties as white quinoa flour, except of course, with a dark red colour.
Description
Red Quinoa four has the same properties as White Quinoa flour, except of course, with a dark red colour.
It is a nutritious and gluten-free flour made from grinding red quinoa seeds, which are the seeds of the Chenopodium quinoa plant. Quinoa is a pseudocereal that has been cultivated for thousands of years in the Andean region of South America, and its flour is celebrated for its unique flavor, texture, and nutritional benefits.
One of the key nutritional benefits of this flour is its high protein content. Quinoa is considered a complete protein, containing all nine essential amino acids necessary for human health. This makes red quinoa flour an excellent plant-based protein source, particularly for vegetarians and vegans. Additionally, red quinoa flour is rich in dietary fiber, vitamins, and minerals, including iron, magnesium, phosphorus, and manganese.
Culinarily, this flour has a slightly nutty flavor and a rich, earthy taste, which adds depth to baked goods and other dishes. It can be used in a variety of recipes, including bread, muffins, pancakes, cookies, and cakes. Red quinoa flour can also be used as a thickening agent in soups, stews, and sauces, or as a coating for meats and vegetables.
In addition to its culinary uses, it is associated with several health benefits. It is believed to help support heart health, regulate blood sugar levels, and aid in digestion due to its high fiber content and low glycemic index. Red quinoa flour is also rich in antioxidants, which can help protect against oxidative stress and inflammation in the body.
Overall, it is a nutritious and versatile ingredient that offers numerous health benefits and culinary possibilities. Its unique flavor and nutritional profile make it a valuable addition to any kitchen.
Want to find out more about AGT Foods South Africa and our products? Then get in touch, our friendly team is here to assist.
http://seed-select.advanceseed.com/
AGT Foods Africa is a leading supplier of high-quality agricultural products and ingredients in Africa. With over 20 years of experience in the food industry, AGT Foods Africa has established itself as a trusted partner for businesses in the food processing, retail, and export sectors.
Related
Pea Flour V-6000 – Gluten free
Pea flour V-6000 provides nutritional benefit, including low-calorie formulation & allergen gluten & lactose-free solutions. Furthermore, it has improved binding properties in formulated foods.
Pea Flour V-6000 – Gluten free
Pea flour V-6000 provides nutritional benefit, including low-calorie formulation & allergen gluten & lactose-free solutions. Furthermore, it has improved binding properties in formulated foods.
Rye Flour
Rye flour is made from ground rye berries. It has a slightly sour taste & it is used to prepare rye bread & sourdough. Loaves of bread produced with this flour are generally darker & denser than other types of bread.
Brown Teff Flour – Gluten free
Brown Teff flour has the same properties as white Teff flour but with a more earthy flavour. Teff flour is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food.
Brown Teff Flour – Gluten free
Brown Teff flour has the same properties as white Teff flour but with a more earthy flavour. Teff flour is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food.
Barley Flour
Barley flour can be used to replace part of the wheat flour in a recipe for a slightly nutty flavour and texture. Unlike many non-wheat flours, it contains more gluten, has more than 4 times the fibre of all-purpose flour & has slightly more fibre than whole wheat flour.
Barley Flour
Barley flour can be used to replace part of the wheat flour in a recipe for a slightly nutty flavour and texture. Unlike many non-wheat flours, it contains more gluten, has more than 4 times the fibre of all-purpose flour & has slightly more fibre than whole wheat flour.
