CANIHUA FLOUR

Canihua is an original South American plant, a relative of quinoa but contains no saponins, its grains are small and hard very similar to anchovy.

It has nutritional and medicinal properties even its stems are a great repellent against mosquitoes. It can be cultivated without the use of herbicides and pesticides even in adverse climatic conditions.

THE FLOUR OF CANIHUA IN THE KITCHEN

Its grains are so small that they can use this cereal in our whole dough, after having soaked it for one night or cooked for about 20 minutes.
The flour has the same density of quinoa flour and can be used in the same food, but it has a great advantage its flavor is much more delicate without the need of “denaturation” and it is matched with any kind of sweet or salty recipe.
It can replace wheat flour 1: 1 but does not have the same density therefore 100 g of wheat flour 00 corresponds to 82 g of canihua flour.

It increases the moisture of the doughs, so it is necessary to reduce the liquids a little.

When you convert a recipe made with wheat flour it is better to mix the amaranth flour with other flours such as rice or sorghum flour in the “chart of the density of flours and starches” found for each flour the ratio of substitution with wheat flour.

It is a light enough flour used for pies and biscuits that do not require “elastic” consistency and, combined with eggs (o aquafaba), can give soft and slightly compact doughs.

In the preparation of baked goods, especially if leavened or whipped, you must have some more precautions:

  • sift the flours before adding them to the other ingredients so as to incorporate air and make the lighter products
  • the dough must be softer
  • let the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.

It increases the moisture of the dough, so it is necessary to reduce some of the liquids.

Not containing gluten that causes leavening and consistency to doughs, especially in leavened dough to replace the function of glutinous net. You can use these ingredients alternately:

    • flour of legumes in a percentage of from 25% to 50% of the weight of the rice flour
    • soy milk or nuts or oil seeds that can completely replace the portion of the water used in the dough leavened
    • egg white or whole egg that help to incorporate air and to tie.
    • other ingredients such as thickeners that replace the role of gluten should always be used in leavened, but there is only xanthan, but also the seeds chia, flax and psyllium used separately or in a mix, here found “how to imitate the function of gluten”.

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