Making a Superior Mix Part I
To make my pancake and waffle mix even more nutritious and to reduce the amount of gluten, I added flours that are nutrition powerhouses and are gluten-free. It will take two or three blogs just to list them all!
Brown rice has been a food staple across the world for centuries with its high protein fiber, excellent source of magnesium, good source of selenium, potassium, phosphorus, calcium copper, manganese, and vitamin B3.
Grain amaranth was widely used by the ancient Aztecs as a food staple and in religious rituals. It was considered the super grain of the Aztecs, the golden grain of the gods. It’s a complete protein containing all essential amino acids, including lysine, which is generally lacking in grains. It’s high in fiber, a good source of magnesium and iron. Magnesium is so critical for good heart stability. That is another reason I love the einkorn, the balanced magnesium and manganese in it. Non-GMO and gluten-free.
Tapioca flour, cassava root, from South America is non-gluten, non-GMO. Tapioca flour helps bind gluten-free recipes and improves the texture of baked goods. It’s low in saturated fat and sodium.
Sorghum flour—this is not the sorghum syrup. It has a wide variety of uses, including animal feed, biofuel, brooms, alcoholic beverages, and culinary consumption. Use is similar to wheat, which makes it an excellent wheat alternative. It’s high in protein, iron, and dietary fibers. All of these elements that are so essential to your well-being digest more slowly, with a lower glycemic index, so it sticks with you a bit longer than other flours or substitutes.