Flavorful Fortified Food
  • Home
    • Getting to know me >
      • Important Events
  • Blogs
  • Your Book Store
  • Spice it Up With Robust Flavor
  • Dining Services Education & Training
  • Orientation and Training Manual for Cooks
  • Food for Group Homes
  • Simplified Diets & Nutrition Guide
  • Flavorful Fortified Food
  • Food First!
  • Long-Term Care Operations Manuals
  • Hobby Store
  • Get in touch with me!

Flour

6/10/2015

Comments

 
Picture
Flour dates back to the 6000 BC when wheat seeds were first crushed into a fine powder and mixed with liquid to use as food. As more uses for the powder were discovered, other grains such  as rye, maize (corn), barley and rice were experimented with. Different nuts and seeds are also ground into delicious and nutritious flours. Even other starchy root vegetables such as potatoes can now be made into flour.

The most popular use for flour is in baking, and many types of flour are now used for that purpose due to the higher incidence of gluten intolerance, whether true or assumed. But there is no doubt that baked foods are popular and delicious, and their popularity seems to increase every year.

Most casual users like me can do just fine with one type of flour, All Purpose flour, but dedicated bakers like my husband prefer to venture into the vast assortment of flours found in the markets. He includes in his collection of flours with which he bakes artisan breads so many we needed a special small refrigerator and freezer to keep them fresh.

Among the available flours we have tried are high gluten wheat, soy, rye, spelt, rice, potato, barley, oat, rye, kamut, whole wheat, corn, oats, chickpea, buckwheat, barley, amaranth, arrowroot, millet and buckwheat.  My mother, a cake baker, kept boxes of cake flour in the freezer for freshness. We have not tried almond, buckwheat, chickpea, tapioca, coconut, pumpernickel, teff, quinoa, semolina and soy.

Although flour in general has many nutritional benefits, the necessary evils brought on by the industrial revolution required that baked goods last longer without spoiling to enable long distance transportation. In order to extend flour products shelf life the fat from the grains contained in the germ was removed. What seemed like a logical solution at a time when very little was known about nutrition stripped the refined, processed flour products of most vitamins, amino acids and micronutrients such as minerals. 



Picture
Through my daughter’s efforts we have tried acorn flour and an acorn cake she made with it last Thanksgiving. What an experience that was, from the harvesting of the acorns, milling it and processing it, then baking this rich, flavorful and so nutritious cake.

One of the most common uses of wheat flour is for thickening purposes. Who doesn't know the delicious Cajun Roux, a simple mixture of flour and melted fat browned slowly to a rich, caramel color that imparts strong flavors to soups and gravies. I keep a jar in the refrigerator at all times ready to be used. You can try the Chunky Potato Chowder (page 54) or Cream Soup Base (page 55) in Flavorful Fortified Food - Recipes to Enrich Life.
Comments

    Author

    Digna and Linda have years of experience working with individuals needing assistance to eat sufficient calories and protein in multiple settings. Flavorful Fortified Food - Recipes to Enrich Life is our way to share this knowledge with clients, patients, athletes, caregivers, and professionals.

    Categories

    All
    Anti Inflammatory
    Beans
    Bean Soup
    Books
    Breakfast
    Broccoli
    Cheese
    Cheese Soup
    Chocolate
    Cream Soup
    Dairy
    Dehydration Prevention
    Eggs
    Enhanced Food
    Exercise
    Flavorful
    Fluids
    Food
    Food Safety
    Fortified
    Fortified Food
    Health
    Healthy Meals
    Ice Cream
    Lactose
    Lentils
    Lentil Soup
    Meals
    Nutritious
    Nuts
    Potato Soup
    Protein
    Pumpkin Soup
    Quick And Easy
    Recipes
    Soup
    Soup Recipes
    Strawberries
    Superfood
    Wellness

    Archives

    September 2017
    July 2017
    April 2017
    March 2017
    January 2017
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013

    RSS Feed

Disclaimer: The information and services provided by Digna I Cassens, MHA, RDN, CLT, FAND and Cassens Associates - Diversified Nutrition Management systems,  is not intended as substitute for medical care. The information provided in this website, in our books and blogs and through our services is for educational purposes only. All nutrition information should be used in consultation with your physician and other healthcare providers. We are not responsible for the contents or products of any or all links made from and to this site by a third party site. We disclaim any liability arising directly or indirectly from the use of this web site, books, blogs  and/or services.                                                                                            
Copyright 2015 -  www.flavorfulfortifiedfood.com                  
Photos used under Creative Commons from Andreas Kollegger, ☼ Cheryl*, Jeff Kubina, seelensturm, joejiang.sg, OliBac, star5112
✕