FLAXSEED

 

What I am flaxseed?

Their scientific name is Linum usitatissimum, appartiengono the family Linaceaee.

The main substances contained in flaxseed are represented by omega 3 fatty acids that are present in significant percentages lignans and phytoestrogens that have important antioxidant properties.

Flax seeds are basically of two types or varieties: brown and golden yellow. The color difference does not affect the chemical content of the food and their delicate flavor.

Immersed in the water absorb liquids up to 9 times their own weight by releasing the mucilage which have inside, making them more digestible and absorbable and transforms them into a substance binder and thickener usable in the kitchen as a substitute of the eggs of fat or of a part of the fats present in the recipe and xanthan (E415 hydrocolloid carbon which is used as a thickener and stabilizer) in preparing the bakery products.

How do I use flaxseed in the kitchen?

To replace eggs in the dough:

  • 1 tablespoon of flax seed smoothie with 3 tablespoons of water and allowed to stand for 15 minutes forms a gel that can replace 1 egg.

To totally or partially replace the oil or butter in the dough:

  • 1 tablespoon of fat (butter or oil) can be replaced by the gel that is formed by mixing and letting it sit for 5 minutes 3 tablespoons of flaxseed smoothies with 1 tablespoon water.
  • when the fat you are replacing is a dose of more than 1 spoon, mix 1 part of flaxseed with 9 parts water and let stand for 15 minutes at least, the gel that forms can totally or partially replace the fat of the recipe. Whisk again before you mix it with the other ingredients of the recipe. The flax gel prepared in this way can be stored in the refrigerator for 3 weeks.

To give structure to baked goods without gluten:

  • in baked goods without gluten replace part of the flour in the recipe.

To replace xanthan and guar gum which can sometimes cause food hypersensitivity, Dr. Jean Layton has created what she calls “pixie dust” a mixture of organic seeds as follows:

  • 20 g of organic flaxseed
  • 10 g of organic chia seeds
  •   5 g of organic psyllium seed,

pureed in a blender using the pulse function to avoid overheating of the seeds and to release their oily part that would create a slurry and not a powder that is mixed with the flour in the recipe.

The mixture of seeds must be stored in a refrigerator, it is advisable to produce small doses at a time so that it is always fresh, the ground seeds become rancid more easily.

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