Today, 16 October 2020 , Bread Day is celebrated, the day internationally dedicated to one of the staple foods of our diet and, albeit in various other guises, a little to that of the whole world. How about celebrating it in our own way, perhaps running to the kitchen to make bread with an alternative flour ?
Any tips on this? Below we recommend 5 that, if you have never tried, you should keep in the pantry: alternative flours are versatile and are not only used to prepare sandwiches and loaves of bread.
5 alternative flours for homemade bread
Wholemeal or less refined flours of the common 00 have the advantage of keeping intact the precious nutrients present inside the germ, including the fibers , very important in our diet. Not to mention the decidedly more intense taste that a flour can give to the recipes in which it is used. Here are 5 suitable for baking .
Perciasacchi flour, Sicilian heritage
Among the ancient Sicilian grains, Perciasacchi stands out, which gives life to this flour that is particularly suitable for making bread, pizza , but also pasta . Perciasacchi flour appears similar to that of soft wheat, but its color turns yellow. Low in gluten, it is recommended to prefer it for savory baked goods with medium leavening times: bread is one of these. By the way: did you know that its name, which literally means "bag hole" comes from its grains which, pointed, tended to pierce the bags in which they were stored?
Einkorn spelled flour, the oldest cereal in the world
Einkorn spelled flour , have you ever used it? It differs from the common wheat flour for the higher percentage of proteins it contains. Due to its noble nutritional qualities it is also recommended for weaning children. It goes without saying that bread made with einkorn spelled flour has something extra. But be careful: if you want to make bread, you will have to use 50% of the total flour. Mix it with soft wheat flour, otherwise it could make leavening difficult.
Tumminia flour, for a rustic and fragrant bread
Organic wholemeal Tumminia durum wheat flour from Sicily , ground with natural stone: is that enough for you? Also known as timilia , it is a Sicilian wheat low in gluten and rich in protein like Perciasacchi. Tumminia flour is now used for the production of numerous food products (including beer ) but it is ideal for preparing the typical black bread of Castelvetrano or for making light and digestible products.
Chickpea flour, for a protein and gluten-free bread
In Sicily it is widely used to prepare panelle , but did you know that bread can also be made with chickpea flour ? Well yes. With a few small tricks you get one that is gluten-free , protein-based and suitable for varying your diet, otherwise sometimes boring.
Hazelnut flour, for a sweet and savory bread
Hazelnut flour is not only used for sweet recipes . Obtained from finely ground hazelnuts, it can be used to make a delicious hazelnut bread . Baked product with a particular taste, it combines both sweet and savory. Excellent for breakfast, it can be used to accompany meals or create intriguing sandwiches.
