European Flours ~ IN AMERICA – ‘We Don’t Talk About Protein in Flour!’

 

Plant Protein in flours:  All-purpose-less (over milled) – claims 2 grams of protein!

Reading flour labels is confusing! Plant Protein is the Primary Protein support for the CNS & Prefrontal  Brain – It has been hard to find more than 4 grams in American flours – Even Spelt is now ‘Over milled’ & 4 grams!

Someone, PLEASE HELP ~ ‘CLEAR UP THE CONFUSION’!   

Our ‘Thinking’ Brain cannot function normally without Plant Protein & Seafood protein!        He (Some say God) fed the Multitudes with Barley Loaves & Fishes  2000 years ago – Are we finally getting the message?

Why does Amazon neglects to list the protein? 

More profit on Over-Milled Disease-causing Flours of 4 grams or less! Now even VitaSpelt lists protein as 4 grams – used to be 7 grams!

The Forgotten Protein – Plant Protein  

(It is often Over-Milled – leaving more ‘Disease-Causing’ Refined Carbs!) to support the CNS & Prefrontal Brain (the Thinking Brain!)

Unaltered whole Ancient Grains & Seafood Protein!!

ITALIAN FLOURS – Depends on the Milling of the whole grain!

EUROPEAN FLOURS – Higher Plant Protein Content!

Why Pizza Dough is ‘Disease-Causing’

** Ban GMO – It is Not SAFE!

** While it Magnifies the food (to Feed the world)

**ALSO MAGNIFIES are the  (‘Seed Lock’ in each ‘magnifies Kernel)- Celiac disease rampant

**Also Magnifies are the Lectins in the Peel- Bitter to ‘ward off Predators’ (Obesity)!

These ‘Naturally occurring ‘non-nutrients” – 

Easily removed by SOAKING  (with a medium ~ salt, apple cider vinegar, lemon juice ~ to prevent microbial growth during Soaking) ~ & rinsing off before cooking 

**  CAFO-GMO ‘processing’ skips this vital step!! & Grounds into the flour (Whole Wheat often Over-Milled (removing the Plant Protein) Flour)!

ITALIAN FLOURS ~

Italian flours are graded by an Italian law passed in 1967 (law 4.7. 1967. n. 580.) It is based on measuring the ash content of the flour (just as for French and German Flours.)

OO flour – over milled for taste – milling out the Plant Protein that supports the Brain & CNS – Central Nervous System – higher in ‘disease-causing’ Refined Carbs!

Specifically, the three kinds of wheat flour you’ll find mentioned in pasta recipes: semolina, all-purpose, and high-protein, finely milled “00” flour. At the end of the day, I settled on using all-purpose flour for my recipe. It’s the flour most people already have in their pantries, and it makes great pasta.Jan 5, 2015

The Science of the Best Fresh Pasta | Serious Eats   https://www.seriouseats.com/…/best-easy-all-purpose-fresh-pasta-dough-recipe-instructio…

The ash content is a measure of the total amount of minerals present within a food, whereas the mineral content is a measure of the amount of specific inorganic components present within a food, such as Ca, Na, K and Cl.

ANALYSIS OF ASH AND MINERALS   people.umass.edu/~mcclemen/581Ash&Minerals.html

Ash contains phosphorus, potassium, calcium, boron, and other elements that growing plants need to be healthy and strong. Ash is very alkaline and raises pH levels in garden soil; this provides a great place for seeds to grow.May 26, 2015   Benefits and Uses of Wood Ash – Napoleon Fireplaces   https://napoleonfireplaces.com/benefits-and-uses-of-wood-ash/

Flours from hard wheat are termed “semola” or “grano duro.” Flours made from soft wheat are labelled “grano tenero” meaning “tender grain.” In Italy, as in much of Europe, soft wheat is the norm.

Grano duro flours are slightly yellowish and have a more granular texture. They are used for pasta, and in the south of Italy, for some types of bread. They are often also called “semolato di grano duro” or “sfarinato di grano duro.”

Grano tenero flours are white, more powdery flour used in bread and in pastries.  You can also buy “farina speciale per pizza, dolci e pasta.” In the flours listed below, “Tipo” means “type.” This type classification applies to “grano tenero” flours.

Flour type Ash content Extraction Rate Protein
Type 00 < .5% 50% 7 to 9%
Type 0 .51 to .65% 72% 9 to 10%
Type 1 .66 to .80% 80% 10%
Type 2 .81 to .95% 85% 10%
Integrale 1.4 to 1.6% pastedGraphic.png 10%

TIPO 00- PROTEIN ~ 7 – 9 %

These Italian Flours are also called “dopio zero”, meaning “double zero.”

They are the softest, finest, Italian flours; they are very finely ground like a fine powder and are very white. They have the most refinement done to them and the least fibre remaining.

Every mill in Italy makes several different kinds of Type 00, as flour in this category can be milled from hard wheat (durum wheat) or soft wheat.

The protein will range between 7.4 (for the soft wheat flours, often labelled “grano tenero”) and 11 % (for the hard wheat flours, “grano duro”), but generally it is no higher than 9 to 9.5%. Consequently, at bakeries, they are often blended with stronger flours for bread making.

The “grano tenero” flours in this category are more in the range of “cake flour” in terms of protein content. They will not create much gluten.

If you are using a Tipo 00 flour for pasta, you want to make sure that the one you are using was milled from hard wheat.

TIPO 0  ~ 9 to 10%

This category of flours is more in the range of a strong all-purpose or lower protein bread (strong) flour. They are a bit less refined than Type 00, use about 70% of the grain, and are consequently a bit darker.

TIPO 1 ~ 9 to 10%

These flours are a bit darker and coarser than Type 0.

TIPO 2 ~ 9 to 10%

These flours are a bit darker and coarser than Type 1.

FARINA INTEGRALE ~ 9 to 10%

This is the darkest and coarsest Italian flour. It uses the whole grain.

FARINA MANITOBA – the WEAKEST  in the amount of Plant Protein for the Thinking brain! Choose your poison!

This comes as both a 0 and 00 flour. Made from the Manitoba variety of hard wheat, as grown in Canada and the States, it has a high protein content.

Essentially a strong, highly-refined white bread flour, it is mostly used as a flour to strengthen other flours, often being mixed in right at the mills.

Such strengthened flours are sold as special strength flours — the flours may be marked as being for “pane, pizza, dolce” (bread, pizza, baked goods.) 

At other times, the presence of Farina Manitoba may be indicated by a W on the package (the W is a value used on “Chopin Alveograph” graphs in Europe that measure the quality of gluten in flour.)

The name “Manitoba” is applied to it by Italians only. People in the Canadian province of Manitoba would have no idea what they meant — nor is it made only from wheat grown in Manitoba.

SUBSTITUTES   – In North America, for Tipo 0 flour for bread or pizza (disease-causing & over milled!), use all-purpose!!

In North America, for flour strengthened with Manitoba flour (when the recipe calls for flour with a W in the name), in the States, use bread-flour if you have it, or all-purpose. In Canada, the all-purpose there is stronger than American all-purpose, so just all-purpose will do.

Read More:

Food Nutritional Value Chart – Check out the Food Nutritional Value Chart that shows Fat Grams, Carbohydrates Grams, and Calories for the flours (listed below) used in baking.

IN AMERICA – ‘We don’t talk about Protein in flour!’

https://whatscookingamerica.net/Bread/FlourTypes.htm    In North America, for soft flour, use regular flour, or cake flour.

For grano duro flour substitutes, try bread flour if making pizza dough, semolina flour if making pasta, durum flour if making noodles.

More elaborate substitution

If you are making bread: in North America, some suggest 3 parts all-purpose flour to 1 part cake flour; in the UK, 3 parts of bread flour to 1 part plain flour. Bread (strong) flour on its own is probably pretty much too strong for almost any Italian recipe. The absolute highest protein content you’d want in a flour for Italian bread would be 12 to 12.5%, tops. (Granted that their top protein rate is 10%, but remember that they tend to add a stronger flour such as Manitoba to beef up the dough.)

HISTORY NOTES

Italian wheat traditionally produced soft (or “weak”) flours. To compensate for this, a stiff starter called a “Biga” was used that would reinforce the bread dough. Now that strong North American flours are being used and blended in, the starter, which is still called a “Biga”, has evolved to be weaker so as not to combine with the stronger flours and make the bread dough too stiff.

5 Uncommon, Gluten-Free Flours That Are High in Protein-

Depending on Honesty of the Miller!

Flour isn’t generally thought of as a high-protein food, especially with all the other amazing sources you can consume.

And while flour isn’t as superior as eating a whole food itself, (which most flours are made from), nutritious and unrefined flour choices can be helpful to use in a variety of recipes. There are plenty of gluten-free, high-protein flours you can use instead!

For those that are gluten-free or looking to add more nutrition to their diets, alternative flours offer hope and inspiration for a gluten-free kitchen. However, many gluten-free flours on the market, such as gluten-free all-purpose flours, are just as refined and nutritionally empty as enriched wheat-based flours.  

Other uncommon flours, however, are some of the most nutrient-dense sources of fiber, along with protein, surprisingly enough. They include no processing except a cold-milling process, nor do they have any added ingredients, colors, etc.

Take a look at some of the most uncommon, gluten-free flours that are also packed with protein per serving and give them a try this week in all your plant-strong recipes!

1. Quinoa Flour-Check the label for protein! May be ‘over-milled’!

Quinoa flour contains roughly 4-5 grams per 1/4 cup and is completely gluten-free. It is much different than whole quinoa, though still packed with all the essential amino acids found in whole quinoa. Quinoa flour has an especially rich, savory flavor and works well in recipes like pizza crust, savory pancakes, waffles, or even gluten-free stuffing and cornbread. Try making this Healthy Digestive-Friendly Quinoa Pizza Crust as a great way to try it out!

2. Coconut Flour – Check the label for protein! May be ‘over-milled’!

Per 2 tablespoons, this delicious grain and gluten-free flour has 3.5 grams of protein! Per 1/4 cup, with 7 grams, that’s more than oat flour, wheat flour, or even a bowl of oatmeal for that matter! Coconut flour can be used in so many ways and is one of the simplest ways to add more protein to your food. Try using it in oatmeal, baking with it, putting it in smoothies to thicken it up, or make protein powder cookies or pancakes with it using only coconut flour, non-dairy milk, coconut yogurt, chia  

ome digestive benefits to those with sensitivities. It’s made only from amaranth seed ( which is often referred to as an ancient grain) and is one of the most incredible sources of protein in the plant-based kingdom. It’s also rich in iron, B vitamins, along with potassium, calcium, and magnesium. Amaranth flour works well anywhere else you would use gluten-free flours, though it’s best suited for uses like pizza crust, muffins, breads, and cookies since it has a distinct, nutty flavor.

4. Teff Flour Check the label for protein! May be ‘over-milled’!

Richer in protein than any other, with 7 grams per 1/4 cup, teff is such an amazing little seed (and the tiniest one to exist!) If you haven’t heard yet, teff is the new “it” grain-like seed to be eating.  Teff flour is all the rage these days as well. Use it to make cupcakes, brownies, cakes, muffins, pancakes, waffles and more. Give these Gluten-Free Goji Muffins a try as a delicious way to try it out.

5. Chia Flour Check the label for protein ! May be ‘over-milled’!

Chia flour is a great way to benefit from chia’s high protein content and is only made of ground, raw, cold-milled chia seeds. Containing 3 grams of protein per 2 tablespoons, which is the same as chia seeds, chia flour is one of the most Healthy Alternatives to White Flour you can use. Chia seeds and chia flour contains all the essential amino acids your body needs. The beauty of using chia flour in your recipes is that it helps bind your recipes together so you don’t need to worry with eggs or even egg replacement products. Chia flour also helps add a nice, nutty, slightly bread-like texture and taste to your foods, while also being low in carbohydrates. This makes it friendly to your blood sugar and to your digestive system due to the high amounts of fiber it contains. Use chia flour to make anything you like such as pancakes, waffles, quick breads, and cookies. It’s even useful in smoothies, oatmeal, and dessert to serve as a thickener.

Remember that depending on the recipe, some of these flours may require you to adjust the liquid in your recipes or even the amount of baking soda (which will help them rise.) Learn some tips for baking with gluten-free flours and try out different varieties to see which ones work for you.

Some other great options to try are: chickpea (garbanzo bean) flour, green pea flour, hemp protein powder, and even sprouted brown rice protein powder.

The U.S. – in the Grip of a Real Epidemic – We Shouldn’t Have to Wonder if Our Food is SAFE-LOCAL SOURCES!

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Reasons to Ban GMO in America! (The Land of the Free (& Greedy)!

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WITHOUT CAFO-GMO – Italian Renaissance Food & Drink- Non-CAFO-GMO, Over-Milled-Removing ‘Plant Protein’ or Heat Altered (SAD)-Sistine Chapel OR Modern Art -CAFO-GMO!  https://www.linkedin.com/post/edit/italian-renaissance-food-drink-non-gmo-plant-protein-sad-raw-hinkle

America is Ripe for Revolution! The Hunt for ‘Red October’- Plant & Seafood Protein! Dee Hinkle on LinkedIn America is Ripe for Revolution!  Red October – https://www.linkedin.com/pulse/america-ripe-revolution-hunt-red-october-plant-seafood-dee-hinkle/ 

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