Flour is used a lot in India, wholemeal flour is most commonly used since roti is eaten 2-3 times a day. Wheat flour is used for festive dinners and holidays. Much is also naturally gluten-free, but is used to a lesser extent in Norway.
Millet flour; Bajra
Millet is one of the oldest grains and has been used for over 8,000 years. Its protein is far superior to that of wheat, rice or corn. It is one of the few grains that is alkaline (forms little acid, which is what regular grains do). It is easily digestible, contains a lot of silicon, magnesium, phosphorus, potassium, iron, fluorine and is non-allergenic.
Uses: baking, for roti and other bread.
Amaranth flour; Rajgira
Amaranth is not a grain, but a seedling with a high content of protein and dietary fiber. The seeds contain, among other things, calcium, magnesium, iron and zinc. The flour can be used for baking and as a binder, but has poor leavening ability. If you are going to bake bread, it is recommended to use only ¼ of the amount and mix the rest with other types of flour, to avoid problems with leavening. The flour is also a good gluten-free binder in soups, sauces and in vegetable dishes. Here I have three varieties of pie made with amaranth flour.
Nutritional content per 100 grams:
360 calories
14.2 grams of protein
57 grams of carbohydrate
6.6 grams of fat
6.6 grams of dietary fiber
Soy flour
Soy flour is made from ground soybeans and is very high in protein, rich in polyunsaturated fats and also contains many vitamins and minerals. Uses: thickening sauces and in baking.
Arrowroot
Arrowroot flour is made from dried roots that resemble Asian radish. The Latin name is Maranta arundinacea . It is easily digestible, rich in protein, contains folate, improves digestion, provides stable blood sugar, is colorless and tasteless. Uses: A binder.
Chickpea flour; besan (own advertisement)
Masalamagic's chickpea flour is a protein-rich and gluten-free flour made from chickpeas, also called gram lentils, which, in addition to Indian sauces, can be used to thicken soups, sauces and gluten-free baking.
The flour is made from brown chickpeas after the shell has been removed. These are in the same family as chickpeas and a brown, slightly smaller pea. It is naturally gluten-free and has a yellowish color. It is a pure flour of lentils, it is very high in protein. Per. 100 gr it contains 23 grams of protein. Chickpea flour gives a low Glycemic Index (how high your blood sugar gets when you eat food with carbohydrates) is very rich in iron and is especially suitable for diabetics. It can be used for waffle and pancake batter, among other things. If you do so, the batter can be made a little thinner than with regular wheat flour. Chickpea flour is a "heavier" type of flour that is more filling, healthier and can be used as wheat flour, but not in the same amount, as it affects the taste. Since it is lentil flour, it contains carbohydrates, slow carbohydrates to be sure. It does not increase blood sugar as quickly as wheat flour, but provides stable blood sugar.
Fiber cushion is a water-soluble fiber from an Indian plant called Psyllium Husk in Latin. The seeds are used to balance the digestive system, i.e. in case of a sluggish or loose stomach. Furthermore, it is indispensable in gluten-free baking, it makes the dough fuller, more fibrous and durable.
Rice flour; Chawal ka ata
Rice that has been ground into powder is used for pancakes, finger foods, and papadams. The famous dish dosa is made from rice flour. The dish is vegan and South Indian, one of my favorites!
Cornmeal; Makki ka ata
Corn flour is used for roti dough, bread and as a binder. Below you can see a picture of makki ki roti.
Water chestnut flour; Kuttu ka ata
Water chestnut flour is used on special religious days when grain products are not to be eaten.
Jowar; buckwheat flour used to make roti and other bread
If you want to read about bread in Indian cuisine, you can read the post I wrote. HERE .