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Easy Weeknight Meal Recipes
Spring is busier than ever and you still need time to enjoy the weather. Try a quick weeknight meal.
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Triticale Flour
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A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye. Triticale is often ground, packaged, and sold as flour. It doesn’t taste like rye, but it has a stronger, nuttier flavor than wheat. It is a delicious ingredient for breads and other baked goods. It has a shelf life of up to one year if stored tightly wrapped in the freezer. Triticale flour is available in natural and health food stores and through mail order suppliers.
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Flour is the main ingredient in all types of breads. Different types of flour milled from wheat are most commonly used for making bread.
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Amaranth seeds are very small so they are difficult to grind into flour with conventional kitchen equipment.
Nutritional Advantages | All About Gluten
Nutritional Advantages of Various Types of Flour
Most types of flour are composed mainly of carbohydrates, but the quantity varies according to the type of substance used to create the flour.
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Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
Flour Used as a Thickening Agent
Flour is one of the most often used thickening agents when cooking foods such as sauces, gravies, soups, stews, and gumbos.
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