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Multigrain Flour Benefits & Recipe + Gluten Free Multigrain Flour Recipe 2020.

 Multigrain flour Multigrain Flour Benefits & Recipe + Gluten Free Multigrain Flour Recipe 2020.

Multigrain means is a mixing of two or more grains to improve its nutritional value, its nutritional value is more than that of single grain flour like wheat.

  • Every grains has its own nutritional value.

Multigrain Flour Benefits :

  • Multigrain Atta made with two or more grains so it is more nutritious than consuming a single grain.
  • Ragi & jowar made with low glycemic index grains.
  • Multigrain flour helps control diabetes & obesity. 
  • Multigrain flour reduces the sudden spike in blood sugar.
  • Multigrain flour contains more fibre that means easy to digest.
  • Rich in complex type carbohydrates.
  • Rich in proteins minerals & vitamins.
  • Also prevents from pre-mature hair graying & hair loss.
  • Good for heart health.
  • Prevents cancer.
  • Good for the blood pressure.
  • Fights with skin problems.

Multigrain Flour Ingredients :

  1. Wheat 
  2. Maize
  3. Chana Dal 
  4. Barley 
  5. Ragi
  6. Oats
  7. Soya bean
  8. Psyllium
  9. Bajra

Following are the 9 super food grains :

  1. Quinoa
  2. Amaranth
  3. Chia
  4. Teff
  5. Kodo millet
  6. Finger millet
  7. Buckwheat
  8. Spelt
  9. Sorghum

Multigrain Flour Recipe :

For 2.5 kg of multigrain flour 

80% should be Wheat flour 
20% should be other grains
  
Whole wheat                         -   2 kg     (80%)
Oats                                       -   100 g   (4%)
Gram                                     -   100 g   (4%)
Chana Dal                             -   100 g   (4%)
Soya bean                             -   50 g     (2%)
Ragi                                      -   50 g     (2%)
Psyllium husk powder          -   50 g     (2%)
Quinoa                                  -   50 g     (2%)

  • If you want to make your own concentration ration than keep in a mind Ragi & Bajra should be in a low concentration because it may change color of flour as well final product of flour. 
  • You can  even add other above listed grains as per your preference.
  • Make sure your grains should be completely dry before grinding because it may affect quality as well shelf life of flour .
  • If you decided to add sorghum than make sure it should be in a low concentration because it has poor viscoelastic properties compared to wheat.


Gluten Free Multigrain Flour Recipe :

For 1 kg of gluten free Multigrain flour :

Buck wheat           -       500 g    (50%) 
Oats                       -       100 g    (10%)
Quinoa                   -       100 g    (10%)         
Soya bean              -       50 g      (5%)
Corn                       -       50 g      (5%)
Sattu ka aata           -       50 g      (5%)
Arrowroot flour      -       50 g      (5%)
Rice                        -       50 g      (5%)
Millet                      -       50 g      (5%)
  • Sattu ka aata (made from mixture of roasted and grounded pulses).
  • If you are suffering from celiac disease or any other gluten allergy than you should have to avoid gluten containing grains and go for gluten free grains like (Gram flour, Rice flour, Corn flour,  Ragi flour, Oats flour, Bajra flour, Jowar flour, Sattu ka aata, Soya flour, Buck wheat flour, Quinoa flour, Arrowroot flour, Amaranth flour, Millet flour, Tapioca flour, Barnyard millet).
  • To increase the shelf life of the multigrain flour, store it at cool & dry place away from direct sunlight and water.
  • Make sure that storing container should be airtight & spoon used should be clean.

Method :

  • First step should be drying, dry all the grains under sun for at least a day. It should not be wet or more moisture grain because it is responsible for shelf life and quality of flour.
  • Grains need be dried to below 14% moisture content.
  • Next step is Grinding of grains.
  • After completion of grinding process cool it at room temperature ( don't skip cooling process at any how).
  • Healthy Advice skip sifting of flour if you want to be a healthy digestive system.
  • Sifting of flour may be done  with 212 μm sieve.

Nutritional Value of Multigrain flour per 100g

Energy                                            (kcal)            362
Protein                                            (g)                 13.27
Carbohydrates                                (g)                 73.27
of which sugar                                (g)                 2.07
Fat                                                  (g)                  1.77
Monounsaturated fatty acids          (g)                  0.54
Polyunsaturated fatty acids            (g)                  0.53
Trans fat                                         (g)                  0.1
Saturated fatty acids                       (g)                 0.63
Cholesterol                                     (mg)               1
Dietary fiber                                    (g)                 14.08
Calcium                                           (mg)              34.51
Iron                                                  (mg)              4.80
Vitamin B1                                      (mg)              0.51
VitaminB2                                       (mg)              0.5
Vitamin B3                                      (mg)              10.11
Folic acid                                         (μm)                   164
*Approximate Values.


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