January 25, 2012
Some Common Ingredients Of Gluten Free Multigrain Breads
Gluten free multigrain breads are made without wheat flour, and contain no wheat proteins. Some people’s digestive systems cannot tolerate wheat proteins. They include those who suffer from celiac disease, autism, dermatitis, and digestive sensitivities.
There are numerous grains which are not related to the wheat family. Among them are teff, millet, chia seed, montina, quinoa, sorghum, and lupin. Even though its name alludes to a relationship, buckwheat is not part of the wheat family.
Quinoa is a grain-type crop which is grown for its seeds. It is a pseudo-cereal, and is not in the grass family. Rather, it is closely related to beets, tumbleweed, and spinach. This plant has been farmed for food for 4K years. It originated in the Andes regions of Peru, Columbia, Bolivia, and Ecuador.
Compared with common cereals, quinoa’s nutritional value is very high. It includes significant amounts of protein, as well as the essential amino acids, especially lysine. It is also a good source of iron, phosphorous, magnesium, thiamine, riboflavin, folic acid, calcium, and vitamins B6 and E.
Chia seeds are harvested from a plant in the mint family, Lamiaceae. It is native to Guatemala and the southern parts of Mexico. Since the pre-Columbian Aztec era, it has been cultivated as an important food source.
Chia seeds are nutritious and high in fiber. They are very rich in Omega-3 fatty acids. A one-ounce portion of dried seeds contains many nutrients. They include four grams of protein (nine percent of the recommended daily value, RDA), nine grams of fat (13 percent of the RDA), and 11 grams of fiber (42 percent of the RDA). It also contains significant amounts of potassium, sodium, calcium, manganese, and phosphorous.
There are many wheat-free ingredients incorporated into gluten free multigrain bread. They include nutritious alternatives which are high in fiber. Chia seeds and quinoa are among the flavorful options used in many recipes.
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