NUTRITIONAL VALUE OF INGREDIENTS
AMARANTH FLOUR is a product extremely high in nutritional value, higher in protein than most commonly used grains, with the exception of Quinoa. It has a near perfect balance of amino acids. Amaranth is very high in fibre, iron, manganese, phosphorus, magnesium and has a high content of calcium, pantothenic acid, potassium, protein, vitamin B-6 and zinc. Unlike most grains, amaranth is high in vitamin C and also contains vitamin A.
BESAN FLOUR = From roasted chick-peas, this highly nutritious flour has a low GI rating, it also known as gram flour = chana flour Shopping hints: Look for this in Indian markets or health food stores. To make your own: Lightly roast dried chick peas, then grind them in a blender until mixture has the consistency of flour.
FINE RICE FLOUR, now produced in Australia, originated in Asia but is grown throughout the humid, sub-tropical regions. It differs from most other cereals in requiring land that is submerged in water to grow, though some varieties do grow in upland areas. Rice is a good source of carbohydrate but doesn't have quite as much protein as some other cereals (6.5g per 100g).. Rice flour because of the lack of gluten cannot be used to make a yeasted loaf but can be used for cakes, biscuits and pancakes. Rice flakes (brown and white) can be added to muesli or made into a milk pudding or porridge.
TAPIOCA STARCH is milled from the dried starch of the cassava root, or tuber, a woody perennial shrub native to Brazil and Paraguay, and now widely grown in the tropics and subtropics. The tapioca starch is found in the cells of the tubers, which is recovered by wet-grinding the washed roots and continuous re-washing, resulting in a pure carbohydrate. The starch grains, once released from the strained pulp, are dried to a paste then milled into flour. The unmodified starch is called native tapioca starch or native tapioca flour, a fine white powder. Best used in combination with other flours, it is gluten-free and easy to digest.
POTATO STARCH makes potato Flour/Starch. The potatoes are dried and then ground to a powder to make this flour. It is high in carbohydrates. It is a good source of vitamin B-6, iron , zinc , niacin, potassium and manganese, magnesium, phosphorus, thiamin and also contains vitamin C and fibre . Some brands of this flour contain preservatives, look for a brand that is preservative free.