#millet flour cookies millet food

[certifiedceliac]

Gluten Free Cookie Dough Brioche Rolls (via The Loopy Whisk)

[rabbitcruiser]

National Biscuit Day 

In the US, they’re flaky bread rolls. In the UK, they’re sweet, crispy treats known as cookies in the US. Bake your own, and try different varieties and flavors.

Calling all smart cookies! National Biscuit Day offers the perfect chance to go crackers about one of the world’s most popular snacks. But did you realize just how many types of biscuits there are?

American biscuits are small crusty bread rolls, often served at breakfast or as a side dish. However, in the UK, the word “biscuit” is used for flat sweet treats, which are known as “cookies” in the US. One of the most unusual traditional British varieties is the Garibaldi. Also known as the “squashed fly biscuit,” it contains currants in between two layers of dough.

History Of National Biscuit Day

Many of you will be surprised to find out that biscuits aren’t a modern invention. Instead, they were born of necessity in the ancient world. Merchants and military personnel in the Roman, Greek, and Egyptian empires would often spend many weeks at sea, ferrying cargo and making their way to foreign shores. Hence, they needed a snack that would provide them with a source of calories for the entirety of the journey. Fresh food was out of the question. It just wouldn’t keep. So captains turned to stocking their larders with dried foods that wouldn’t go off.

Preservation techniques were already fairly advanced in ancient times. People knew that if you dried something out, it would last longer and wouldn’t go off. Millers, therefore, began grinding up flours and then baking cooked bread on a low heat for an extended period. This technique helps to retain the nutrition, but removes the water content, preventing any microbes from thriving.

From that point, dried biscuit-like breads became a staple at sea. The ancient Egyptians, for instance, cooked up flat brittle loaves made of an old grain called millet. Later, the Romans created the first example of what we would recognizably call a biscuit. They spread wheat flour paste over a plate and then left it to dry and harden.

Biscuits also played a prominent role in the early history of medicine. Many physicians believed that problems with the body emerged in the bowel. An “imbalance” in the gut led to patients developing all sorts of nasty symptoms, including many health problems we would recognize today. Doctors, however, saw biscuits as a health aid – very different from the view of medics today – and prescribed them daily for people with digestive issues.

Interestingly, this approach probably would have worked. Cooks made ancient biscuits of whole grains and without sugar. They were a plain, high-fiber food, ideal for settling stomachs.

Eating biscuits at sea remained popular in the middle ages. In the sixteenth century, the Royal Navy provided its sailors with a daily allowance of a pound of cookies and a gallon of beer (yes, you did read that right!) to help them fight off the Spanish armada.

The modern conception (or should we say “confection”) of biscuits as sweet treats didn’t begin until the seventh century. The ancients saw them strictly as a travel food – something you’d take with you for long journeys that wouldn’t spoil. But the Persians began to experiment. Instead of just making the flour into a paste with water, they began incorporating other ingredients like eggs, butter, and cream to improve the texture. They noticed that when you added these items to the mix, you wind up with fluffier, more luxurious delicacies. After a while, they introduced sweet things, like fruit and honey, creating the first cookies in history.

Biscuits arrived in Europe around the end of the tenth century. Legend has it that an Armenian monk traveled from central Asia to France and passed on a recipe he had learned in the Caucuses. The main flavor at the time was ginger.

Even so, these biscuits were still not the modern confections that we enjoy today. They were fluffy and tastier than their ancient forebears, but the mass production of sugar was still absent. For most of the middle ages, biscuits were a side-show – and exotic delicacy that people in some parts of the world enjoyed on occasion as part of their traditional cuisine.

Once sugar production ratcheted up in the eighteenth century, however, the game changed. Suddenly, flour-millers and bread makers could add sweetness to their mixes and create entirely new classes of products, all at a low cost.

By the 19th century, per capita sugar consumption rocketed, and biscuit firms like McVitie’s, Crawfords, and Carr’s all set up factories to mass-produce confections.

The history of biscuits, however, bifurcated between the new and Old World. In the New World, the term came to mean a soft, leavened quickbread. In the Old World, it referred to an unleavened, hard, and flat, flour-based product.

National Biscuit Day is a celebration of biscuits of all forms – not just cookies, but also oatcakes, crackers, water biscuits, and crispbreads. While most biscuits for sale are sweet, savory varieties still make up a considerable chunk of overall sales.

How to celebrate National Biscuit Day

As you might imagine, celebrating National Biscuit Day is a lot of fun. It is your yearly excuse to eat as many biscuits as you like – and to do a spot of baking.

Baking an ancient Roman biscuit called a buccellum is perhaps the most exciting way to experience the day. While the final product won’t be as delectable as manufactured biscuits, it will give you an insight into the sort of cuisine that people enjoyed in the past while sailing.

Failing that, nothing is stopping you from baking cookies or traditional biscuit bread. What’s more, you could trial unique, healthy versions using authentic ingredients. There are plenty of recipes that still use wholemeal flours and sugar alternatives on the internet.

Biscuits are an experience that you’ll want to share. Many people, therefore, invite family and friends over for an afternoon of cookies and tea enjoyed in the traditional style. You just take your favorite type of tea (Assam, Darjeeling, and so on), add a spot of milk, some sugar, and then pair with your favorite biscuits – sweet or savory! Many people like to dunk their biscuits in their tea.

Traditionally biscuits came in particular sizes and shapes. Still, there’s no need to stick with the official format if you don’t want to. Cookies don’t have to be round. If you’ve got some shape cutters at home, put them to good use. You can make cookies in the shape of donkeys, cars, stars, hearts, triangles – whatever you have to hand. And for extra fun, you can cover them in icing sugar.

There are few crumbs of information about just how National Biscuit Day started, but that’s no reason to miss out on the celebrations. So bake up a treat for friends and family, or settle down with a cup of tea or coffee and enjoy one of your favorite varieties. Don’t forget to share your creations with your friends on social media. You never know what other biscuit fanatics are lurking out there.

Source

[abramsbooks]

RECIPE: Mochi Doughnuts (From Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown, and Cathy Erway)

Taiwan is famous for Q or QQ textures, which may be best translated as “Bouncy” or “Springy.��� Think boba, gummy bears, and mochi, a sticky rice treat popular throughout East Asia. These doughnuts are made with sticky rice flour for a chewy bite that stretches in a very Q way. Mochi doughnuts are definitely a thing in Taiwan, and Danielle really gravitated to the ones she sampled throughout Taiwan, having made many fried doughnuts fresh to order in her time at Craft, working under doughnut and overall pastry legend Karen DeMasco.

In Tainan, we also sampled mochi doughnuts made with millet flour in addition to sticky rice flour, and Danielle was eager to start recipe-testing as soon as she returned. She landed on this formula that’s satisfyingly QQ, delicious, and also completely gluten-free. Once they’re out of the fryer, they can be coated with sugar and your choice of additional seasonings—at Win Son Bakery, we love a classic sugar and cinnamon topping, but you can add to yours some toasted and ground black sesame seeds, ground black cardamom, ground ginger, and any other spices you love. Or just toss them with sugar—sometimes that’s all you need.

Makes about 12

INGREDIENTS

FOR THE BATTER:

5 cups (800 g) glutinous rice flour

1½ cups (165 g) millet flour

12⁄3 cups (335 g) sugar

1⁄3 cup (65 g) baking powder

3 tablespoons salt

3 cups (720 ml) whole milk

1 cup (225 g) unsalted butter, melted and cooled

6 eggs

FOR SHAPING AND FRYING:

2 quarts (2 L) neutral oil for frying, such as soybean

1/4 cup (40 g) glutinous rice flour, plus more for cutting out the donuts

TO FINISH:

1 cup (200 g) sugar

2 tablespoons ground cinnamon (optional)

MAKE THE BATTER: In the bowl of a stand mixer, combine all of the ingredients for the batter and mix with the paddle attachment until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 3 hours or overnight.

SHAPE AND FRY THE DOUGH: In a fryer or Dutch oven, preheat the oil to 325°F (165°C), when measured with a candy thermometer.

Sprinkle 1/4 cup (40 g) rice flour on a flat surface and on top of the dough and roll it out until it’s about ½ inch (12 mm) thick. Cut doughnuts about 3 inches (7.5 cm) in diameter using a doughnut cutter, concentric cookie cutters, or a drinking glass and a shot glass, flouring the cutters to avoid sticking. Combine the leftover pieces and roll out the dough again into a ½-inch-thick (12 mm) layer as many times as possible, to create as many doughnuts as you can.

Work in batches so as not to overcrowd the fryer. Once the oil is up to temperature, gently place as many doughnuts as will comfortably fit into the oil and allow to fry for 3 minutes before carefully turning them over. Fry the other side for 3 minutes and drain on a cooling rack with something underneath to catch any excess oil.

To finish, on a plate, mix the sugar and cinnamon, if using. Toss the doughnuts with the mixture and serve immediately.

A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn’s lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine.

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or "flies’ head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine's definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style.

For more information, click here.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Experience the pure joy of snacking with Kibi Foods Pearl Millet (Bajra) cookies. Crunch into the enticing texture, savor the wholesome ingredients, and delight in the Pearl Millet (Bajra) flavors. Whether you enjoy them as a snack on the go or as a delightful addition to your tea time, these cookies are sure to satisfy your cravings. Treat yourself to the natural goodness of our Pearl Millet (Bajra) cookies and elevate your snacking moments. Order now and embark on a flavorsome journey that will leave you wanting more. DELICIOUS TASTE: Our Pearl Millet (Bajra) cookies taste bakery-fresh and A Healthy combination of Desiccated Coconut, Wheat flour, Desi Ghee (Indian Clarified Butter), Khand (Raw Sugar), Milk texture that makes it the perfect snack to have around. HANDMADE COOKIES: Our Pearl Millet (Bajra) cookies are handmade to perfection with premium quality ingredients blended together. Better than your average biscuits, they form the ideal mix of texture and taste. BEST CHAI-TIME PARTNER: Our pack of Pearl Millet (Bajra) cookies will make an excellent companion for your daily chai-time breaks. You can even keep them in your office for an evening snack SNACK ANYTIME: Our Pearl Millet (Bajra) cookies can be eaten anytime and will surely be a family favourite. Our cookies come in an air tight container to keep them crunchy and fresh. Great for snacking on the-go 100% natural. [ad_2]

[himalayanmonalagro]

Amazing Benefits of Ragi for Kids: Nutrition Made Fun!

Amazing Benefits of Ragi for Kids: Nutrition Made Fun!

Ragi or Finger Millet is the New 'Super Grain' that is Extremely Nutrient-Rich and can have Serious Benefits on the Child's Well-Being. This Blog Contains Seven key Benefits of Ragi for Kids and Five Mouth-Watering, Kid-Friendly Recipes that will make Mealtime Both Nutritious and Enjoyable.

Benefits of Ragi for Children

1. Nutrient Availability - Ragi is very Rich in all Essential Nutrients, Such as Calcium, Iron, and Fiber, Which bring about a huge Importance in the Child's Years of Growth.

2. Develops the structure of Bones: Ragi is a very good source of Calcium, giving us Strong Bones in the Child's Growing years.

3. Diet Eases Digestion: The Dietary Fiber Present in Ragi Supports Easy Digestion, which Prevents Many Common Digestive Disorders in Children, Including Constipation.

4. Provides Energy: Ragi is a Rich Food for Complex Carbohydrates, thus Providing a Continuous Supply of Energy to the kids in order to be active throughout the day.

5. Regulates Blood Sugar: The Low-Glycemic Index of Ragi Provides Stability in the Blood Sugar Level, thus very Healthy for Children.

6. Builds Immunity: Ragi is Filled with Anti-Oxidants Along with Other Nutrients that can Boost Up the Immunity System of the Body, Hence the Kid can Fight the infection.

7. Gluten-Free Option: Along with Ragi, Gluten-Sensitive Children could enjoy All Wheat Foods Without any eservation.

Children-Friendly Ragi Recipes

1. Ragi Porridge

Ingredients: Ragi Flour, Water, Milk, and Sweetener-Honey or Jaggery.

Instructions: Mix the Ragi Flour with Water to make a Smooth Paste. Then put Ragi Mixture in the Pan, Adding Milk and Sweetener, Till Thick. Serve Warm.

2. Ragi Pancakes

Ingredients: Ragi Flour, Mashed Banana, Egg, Milk and Baking Powder.

Instructions: Mix All the Ingredients with each other and Make a batter. Heat up a Pan, add Small Portions of the batter, Prepare Pancakes, let it Get Golden Brown on both sides.

3.Ragi Idli

Ingredients: Ragi Flour, Urad dal (Split Black Gram), Salt and Water.

Instructions: Soak Urad Dal Overnight, Grind to a Paste, mix with Ragi Flour and Water. Ferment Overnight, then Steam in idli Molds for 10-15 Minutes.

4. Ragi Energy Balls

Ingredients: Ragi Flour, Dates, Nuts (like Almonds or Cashews), and Cocoa Powder.

Instructions: Blend Dates and Nuts to Form a Paste. Mix with Ragi Flour and Cocoa Powder. Roll into Small Balls and Refrigerate.

5. Ragi Dosa

Ingredients: Ragi Flour, Rice Flour, Water, and Salt.

Instructions: Mix all the ingredients together to form a thin batter. Grease a Non-Stick pan and pour in the batter. It will puff up both the ends. Serve with chutney.

Conclusion

Introduce ragi into your child's meal. Of course, they would go over such Healthy Food. With Ragi's Fantastic Health Benefits and the Recipe list is Endless, it sure can add loads of Fun to Meals.

Order Now -

Finger Millet (Ragi) Atta 1KG / रागी आटा / मडुवा आटा

Description Finger Millet Atta / Ragi Atta / मडुआ आटा Our Ragi is an excellent vegan source of protein . 100gms of Ragi provides 13gm of protein . Rich in Calcium: 1000gms of Ragi is enough for fulfilling 49% of our body’s daily calcium needs . Along with calcium Ragi also contains phosphorous, which works with calcium to strengthen your bones and teeth. Regular consumption of Ragi helps keep osteoporosis at bay and reduces the risk of fracture. Ragi helps in recovery of anemia too. Rich in Iron: Ragi is very good source of natural iron . Ragi based food are highly suited for pregnant and lactating mothers and elderly too, due to its high calcium and iron content. How to make Ragi Atta Ragi flour can be used in making chapatis, Chilla, Dosa, Halwa, Cakes, pancakes, parathas, cookies. For best results you can add 20% wheat flour in Ragi flour chapatis. Note: As our products are grown or procured from marginal farmers associated with our Himalayan Monal Co-operative Society, these products are not eligible for returns. However, in the event of your receiving a damaged product, please Whatsapp or email a photograph of the said product to us on our Whatsapp No +91-9494971000 or at info@himalayanmonals.com within 48 hours of receiving your order. Our team will get back with a resolution at the earliest.

[thefoodangel]

Millets are a nutritious and versatile food option, rich in fiber, protein, and various minerals. Here are some tips to help you incorporate millets into your daily diet:

1. Start with Whole Millets: Begin with whole millets like ragi (finger millet), jowar (sorghum), bajra (pearl millet), or kodo millet. You can soak them overnight and cook them with water or use them in place of rice or wheat in recipes.

2. Experiment with Millet Flours: Try using millet flours, such as ragi or jowar flour, in baked goods like bread, muffins, or cookies. This adds a nutty flavor and extra nutrition.

3. Add Millets to Breakfast: Incorporate millets into your breakfast routine by making millet porridge, using millet flour for pancakes or waffles, or adding cooked millets to oatmeal or yogurt.

4. Use Millets in Soups and Stews: Add whole millets or millet flour to soups and stews for an extra boost of nutrition and fiber.

5. Make Millet Pilafs: Cook millets with vegetables, herbs, and spices to create flavorful pilafs that can be served as a side dish or used as a base for salads.

[blogbybava]

How can we make choco chip cookies using ragi flour?

Ragi flour, also known as finger millet flour, is a fantastic alternative to regular wheat flour, adding a nutritious twist to your favorite cookie recipes. Here’s a simple and delicious recipe to make choco-chip cookies using ragi flour:

Ingredients:

1 cup ragi flour

1 cup all-purpose flour (optional, for a lighter texture)

½ cup butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

¼ teaspoon salt

1 cup chocolate chips (for gooey chocolate goodness)

Instructions:

Preheat Your Oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the ragi flour, all-purpose flour (if using), baking soda, and salt.

Mix Everything Together: Gradually add the dry ingredients to the butter mixture. Stir until just combined. Fold in the chocolate chips.

Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet. Flatten them slightly. Bake for 10-12 minutes or until the edges are golden brown.

Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Final Touch:

Using ragi flour gives these cookies a unique, nutty flavor while maintaining a delightful chewiness. Plus, it's a great way to incorporate more fiber and nutrients into your treats!

Want to make your cookies extra special? Try our premium chocolate chips from NK FOOD PRODUCTS. Perfect for adding that rich, gooey chocolate experience to every bite. And for businesses, we offer bulk supply options to keep your kitchen stocked with the best! 🍪🍫

Order today and elevate your baking game!

[rashmash2]

Exploring the Benefits and Uses of Foxtail Millet in India

Introduction

Foxtail millet, known as "Kangni" or "Thinai" in various parts of India, is an ancient grain that has been cultivated for thousands of years. Recently, it has regained popularity due to its numerous health benefits and adaptability to different culinary uses. As people become more health-conscious and seek out nutritious, gluten-free grains, foxtail millet in India has emerged as a superior choice. In this article, we will delve into the history, nutritional benefits, and culinary versatility of foxtail millet, along with practical tips on incorporating it into your diet.

The History of Foxtail Millet in India

Ancient Origins

Foxtail millet is one of the oldest cultivated grains, with evidence of its use dating back to the Neolithic period. It was a staple in the diets of ancient civilizations across Asia, including India, China, and Korea. In India, it was widely consumed in rural areas and was a key part of traditional farming systems.

Decline and Revival

With the advent of modern agriculture and the Green Revolution, foxtail millet and other traditional grains were overshadowed by more commercially viable crops like rice and wheat. However, in recent years, there has been a revival of interest in foxtail millet in India due to its health benefits, environmental sustainability, and adaptability to changing climate conditions.

Nutritional Benefits of Foxtail Millet

Rich in Nutrients

Foxtail millet is a powerhouse of essential nutrients. It is rich in protein, dietary fiber, vitamins, and minerals such as iron, magnesium, and phosphorus. It also contains significant amounts of antioxidants, which help protect the body against oxidative stress and chronic diseases.

Gluten-Free Grain

For individuals with gluten intolerance or celiac disease, foxtail millet is an excellent alternative to wheat and other gluten-containing grains. It is naturally gluten-free, making it a safe and nutritious option for those with dietary restrictions.

Low Glycemic Index

One of the most significant health benefits of foxtail millet is its low glycemic index (GI). Foods having lower GI level are digested slowly and lead to an increase in sugar levels. This makes foxtail millet an ideal grain for people with diabetes or those looking to manage their blood sugar levels.

Weight Management

Foxtail millet is high in dietary fiber, which promotes satiety and helps control appetite. Including foxtail millet in your diet can aid in weight management by reducing overall calorie intake and preventing overeating.

Heart Health

The high fiber content and presence of heart-healthy nutrients like magnesium and potassium in foxtail millet contribute to better cardiovascular health. Regular consumption of foxtail millet can help reduce cholesterol levels, regulate blood pressure, and lower the risk of heart disease.

Culinary Uses of Foxtail Millet in India

Traditional Dishes

In various regions of India, foxtail millet is used to prepare traditional dishes. In Tamil Nadu, it is used to make "Thinai Pongal," a savory dish cooked with lentils and spices. In Karnataka, it is used in "Navane Upma," a breakfast dish similar to semolina upma but made with foxtail millet.

Modern Recipes

With the growing interest in healthy eating, foxtail millet is being incorporated into modern recipes as well. It can be used as a substitute for rice or quinoa in salads, stir-fries, and pilafs. Foxtail millet flour is also used to make gluten-free bread, cookies, and pancakes.

Cooking Tips

Cooking foxtail millet is similar to cooking rice. Below are some recommendations to get desired benefits:

Rinse Well: There is a need to rinse the millet well to remove impurities. 

Water Ratio: Use a 2:1 water to millet ratio. For example, for one cup of foxtail millet, use two cups of water.

Cooking Time: Bring the water to a boil, add the millet, reduce the heat, and simmer for about 15-20 minutes until the water is absorbed and the millet is tender.

Fluff with a Fork: Once cooked, fluff the millet with a fork to separate the grains.

How to Incorporate Foxtail Millet into Your Diet

Breakfast

Start your day with a nutritious breakfast by incorporating foxtail millet. You can make a foxtail millet porridge by cooking it with milk or water and adding your favorite fruits, nuts, and sweeteners. Alternatively, use foxtail millet to make healthy breakfast muffins or pancakes.

Lunch and Dinner

Foxtail millet can be used as a base for hearty lunch and dinner dishes. Replace rice with foxtail millet in your favorite recipes like biryani, pulao, or khichdi. You can also use it in soups, stews, and salads for added texture and nutrition.

Snacks

For healthy snacks, try making foxtail millet energy bars or ladoos. You can also use foxtail millet to make savory snacks like millet crackers or millet puffs.

Conclusion

Foxtail millet in India is a versatile and nutritious grain that offers numerous health benefits. Its rich nutrient profile, low glycemic index, and gluten-free nature make it an excellent choice for those looking to improve their diet. By incorporating foxtail millet into your meals, you can enjoy its delicious flavor while reaping its health benefits. Whether you are preparing traditional dishes or experimenting with modern recipes, foxtail millet is a valuable addition to any kitchen.

FAQs

1. What are the health benefits of foxtail millet?

Foxtail millet offers numerous health benefits, including improved digestion, weight management, heart health, and better blood sugar control. It is also rich in essential nutrients and antioxidants.

2. How do I cook foxtail millet?

To cook foxtail millet, rinse it thoroughly, use a 2:1 water to millet ratio, bring the water to a boil, add the millet, reduce the heat, and simmer for about 15-20 minutes until the water is absorbed.

3. Can foxtail millet be used in baking?

Yes, foxtail millet flour can be used in baking to make gluten-free bread, cookies, pancakes, and other baked goods.

4. Is foxtail millet suitable for people with diabetes?

Yes, foxtail millet has a low glycemic index, making it a suitable grain for people with diabetes or those looking to manage their blood sugar levels.

5. Where can I buy foxtail millet in India?

Foxtail millet is available in most grocery stores, health food stores, and online marketplaces in India. Check for organic options to get best quality.

6. Can I use foxtail millet as a rice substitute?

Yes, foxtail millet can be used as a substitute for rice in many recipes, including biryani, pulao, and salads. 

By exploring the numerous ways to incorporate foxtail millet into your diet, you can enjoy its health benefits while adding variety to your meals. Whether you are cooking traditional Indian dishes or experimenting with new recipes, foxtail millet is a versatile and nutritious grain that deserves a place in your kitchen.

Further Reading:

Organic foods: Are they safer? More nutritious?

[beautyandhealthinsights]

Harnessing Nachni Satva Benefits for Optimal Wellness

Harnessing Nachni Satva Benefits for Optimal Wellness

Nachni Satva, derived from nutrient-rich finger millet (also known as nachni or ragi), offers a plethora of benefits that can significantly enhance overall wellness. This ancient grain, celebrated for its nutritional density and health-promoting properties, is a powerhouse of essential nutrients like calcium, iron, and fiber.

Nachni Satva Benefits:

Nutrient Density:

Nachni Satva is packed with essential vitamins and minerals, making it a valuable addition to a balanced diet. It is particularly rich in calcium, which supports bone health and helps prevent osteoporosis.

High in Fiber:

Fiber content in Nachni Satva benefits aids in digestion, promotes a feeling of fullness, and supports gut health by regulating bowel movements.

Rich Source of Iron:

Iron is crucial for the production of red blood cells and maintaining energy levels. Nachni Satva provides a natural source of iron, making it beneficial for those at risk of deficiency.

Gluten-Free and Easily Digestible:

Unlike wheat-based flours, Nachni Satva benefits include gluten-free and suitable components for individuals with gluten intolerance or celiac disease. Its digestibility also makes it gentle on the stomach.

Antioxidant Properties:

It contains antioxidants like polyphenols, which help combat oxidative stress and inflammation in the body, thereby supporting overall health.

Incorporating Nachni Satva into Your Diet:

Porridge or Breakfast Cereal:

Prepare a nourishing breakfast by cooking Nachni Satva with milk or water. Add fruits, nuts, or honey for additional flavor and nutrients.

Baked Goods:

Use Nachni Satva flour in baking muffins, cookies, or bread for a wholesome twist on traditional recipes.

Nutrient Boost in Smoothies:

Blend Nachni Satva powder into smoothies to enhance their nutritional profile and add a mild, nutty flavor.

Savory Dishes:

Use Nachni Satva flour as a thickening agent in soups, stews, or gravies, or make savory pancakes or crepes.

Nachni Satva Benefits for Babies

Introducing Nachni Satva benefits into a baby's diet can be highly beneficial due to its nutrient density and digestibility. Rich in calcium, iron, and fiber, Nachni Satva supports healthy growth and development. It provides essential minerals crucial for bone formation and strengthens the immune system. Nachni Satva's gluten-free nature also makes it a safe choice for babies with sensitivities, while its mild flavor and versatility allow for easy incorporation into baby food recipes like porridge or nutrient-packed purees. Always consult with a pediatrician before introducing new foods to ensure they are suitable for your baby's individual needs and development stage.

Conclusion:

By incorporating Nachni Satva into your diet, you can harness its myriad benefits for optimal wellness. Whether you seek to improve bone health, boost energy levels, or support digestion, this versatile ingredient offers a delicious and nutritious solution. Embrace the goodness of Nachni Satva benefits to fuel your journey towards a healthier lifestyle.

[brigittas-writing-nook]

Swapping Foods: Wheat Part 2

"Swapping Foods: Wheat Part 2" Disclaimer: None of the information provided in these posts should be taken as medical advice. Please consult with your doctor before trying recommendations or if you have concern Some posts may contain affiliate or third-party links. Welcome back! As I mentioned part 1 of Swapping Foods: Wheat, I’m going to share some brands I like for gluten free flours, pastas, and baked goods. There are also a couple of flour blend recipes. Let’s dig in.

Flour

There are a variety of gluten-free flours on the market today. The one I use most often is King Arthur™ Gluten-free Measure for Measure flour. It has the xanthum gum in it, and it works for everything from cakes to cookies to biscuits. I would argue it’s better than wheat flour for making a roux. I haven’t tried their Bread Flour, because it has pea protein, so I would love it if someone would try it out and let us know how it worked out for them. Shop King Arthur Baking

If you want to make your own blend (or you need a rice-free blend), here is a recipe for the blend I created 15 years ago (and this went through a lot of trial and error). Gluten-free All-purpose Flour Blend Makes 8 cups (approximately 2 pounds) - 1 cup each of:- Amaranth flour - Sorghum flour - Millet flour - Bean or Almond flour - Tapioca starch/flour (same thing) - Arrowroot or Corn starch - 2 cup potato starch - 4 teaspoons xantham gum Blend together either by hand or with a stand mixer (my Kitchen-Aid® stand mixer makes this so much easier and quicker than by hand). Store in a container in the fridge for up to 90 days (can store for up to 6 months in the freezer. There are other gluten-free flours available to add to mixes. Teff and buckwheat will add more fiber to a blend. Corn flour (not cornmeal; they are two different things) can also add a different texture and flavor to a flour blend, though I would stick to using it when making tortillas (corn flour) or cornbread (cornmeal). Here is the higher fiber blend recipe. Gluten-free Higher Fiber Flour Blend Makes 8 cups (approximately 2 pounds) - 1 cup each of:- Amaranth flour - Sorghum flour - Tapioca starch/flour (same thing) - Arrowroot or Corn starch - ½ cup each of:- Millet flour - Bean or Almond flour - Teff flour - Buckwheat flour - 2 cup potato starch - 4 teaspoons xantham gum Blend together either by hand or with a stand mixer. Store in a container in the fridge for up to 90 days (can store for up to 6 months in the freezer.

Pasta

There are a lot of gluten-free pasta options on the market now (significantly more than back in 2009). Some have bean flours in them, while others have corn or quinoa. Some are strictly rice-based. All of them have different cooking times, though, so read the package instructions. And follow them! Gluten-free pasta has a very short window between al dente and mush, and that window changes depending on the brand. Different brands that I have used include (but are not limited to): - Barilla (watch the time on these) - Trader Joe’s (don’t cook this too long, or it gets sticky) - Simple Truth (Kroger) - Tinkyada (their lasagna noodles are perfect!) - Jovial (I discovered thanks to my family giving me 7 boxes of different pastas for Christmas a couple of years ago)

Baked goods

There are many more gluten-free breads out on the market now. I’m a personal fan of Canyon Bakehouse products, because their breads don’t dry out as much in the refrigerator as other brands. Their English muffins are fabulous! Other brands that are available include (but not limited to): - Udi’s - Trader Joes (excellent muffins, especially the coffee cake ones) - Aldi - Simple Truth (Kroger) - Schär - Bfree - Against the Grain - Katz (their donuts are yummy, and they have toaster pastries!)

About Roux

A brief word on this style of sauce: gluten free flour (in my opinion) makes a better roux than wheat flour. It thickens better (probably because of the starches in the blends) and has a nice mouth-feel. Krusteez and King Arthur™ seem to work best in roux. Make sure to cook the flour before adding liquid, just like you would with wheat flour. That’s all for today. Let me know if you use any of these products and what you think of them. Next week, we’re going to talk about food allergy tips for Independence Day (in the US). Be safe. Eat safe. And savor life! Want to receive posts in your email? Subscribe below. Read the full article

[businessresearchreportss]

Bakery and Cereal Market in India: Market Leaders and Innovators

India's booming bakery and cereals market is a battleground for established players and innovative newcomers.

For more insights on the report, download a free sample

Here's a look at some key leaders and the rising stars driving change:

Market Leaders:

Britannia Industries: A household name, Britannia dominates the market with a vast portfolio of breads, biscuits, rusks, and cakes. They excel in distribution and brand recognition.

ITC Limited: ITC's Sunfeast brand is another major player, offering a wide range of biscuits, cookies, and rusks. They are known for their focus on affordability and mass-market appeal.

Everest Industries Ltd.: Known for their popular brand "Everest", they boast a strong presence in the rusk and toast segment, catering to regional preferences.

Nestlé India: A global giant, Nestle offers popular breakfast cereal brands like Maggi and Cerelac, targeting the growing demand for RTE cereals, particularly for children.

Innovation Leaders:

Innovation in Ingredients: Whole Foods India and Nature’s Basket are leading the charge for healthier options, using whole grains, organic ingredients, and sugar alternatives.

Artisanal Baking: Boutique bakeries like The Baker’s Dozen and Le15 Patisserie are introducing premium breads, pastries, and cakes made with high-quality ingredients and unique flavor profiles.

Snacking Revolution: Yolo! Health Foods and Yoga Bar are at the forefront of healthy snacking options, offering innovative baked snack bars made with nuts, seeds, and dried fruits.

Regional Flavors: Mumbai’s Breadkraft and Delhi’s BigFatBaker are reimagining traditional Indian bakery items like thepla and cookies with regional twists and gourmet ingredients.

Direct-to-Consumer Brands: Online brands like The Dough Box and Goodness Grains are offering fresh-baked goods and customized cereal subscriptions, catering to convenience and personalization.

Looking Ahead:

The Indian bakery and cereals market is poised for continued growth. Market leaders will need to adapt to changing consumer preferences for health and convenience. Innovation in ingredients, localized flavors, and e-commerce strategies will be key differentiators. Watch out for these trends:

Focus on Millets: Millets like jowar and bajra are gaining popularity for their nutritional benefits, and bakery and cereal companies are incorporating them into new product lines.

Plant-Based Bakery: The rise of veganism might lead to more plant-based bakery options, using ingredients like nut flours and vegan alternatives to butter and eggs.

By understanding these leaders and innovators, stakeholders can gain valuable insights into the future of this exciting market.

[enchantmillets]

As an food based company, we are providing you hygiene and quality products using millets which as highly nutritious and gluten-free.

OUR PRODUCTS

Mixed millet flour- It makes a mild tasting flour that adds tenderness and taste.

Bajra millet cookies- It is so safe eat than the refined flour.

Little millet pasta-Taste the pasta magic in the choice of healthy way.

Sprouted ragi flour- It has rich anti-oxidants and good food for children.

Little millet Hakka noodles- It has modern way of diet to children's in healthier way.

Finger millet cookies - Millet cookies strengthen bones and boosts immune system.

Mixed millet muesli - For cravings it has the best choice to stop your crave.

Special mixed millet laddu -It is sugar-free so diabetes people also taste the sweet in their healthy way.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] All the goodness of multi-grains, the cookies provide adequate quantities of fiber and Antioxidants, helps maintain a healthy glycaemic index and keep you active. The perfect combination of natural ingredients such as Ragi Flour and Jaggery makes cookie a deliciously healthy and crunchy snack. The Perfect combination of Banana powder, Little flour, Moringa leaf powder, Unrefined sugar, Honey and Cardomon makes the cookie delicious and crunchy. Our made Cookies will help to balance your daily diet. 100% NATURAL INGREDIENTS: No Maida (White Flour), Free of White/Refined Sugar, No Preservatives, No Artificial Colours, No added Flavourings. The perfect combination of natural ingredients such as Ragi Flour, Moringa Leaf Powder, Honey, Cardamom and Jaggery makes cookie a deliciously healthy and crunchy snack. UNIQUE & HEALTHY SNACK: All the goodness of Nine grains, the cookies provide adequate quantities of Fiber and Anti oxidants, to help maintain a healthy Glycemic index and keep you active. DIABETIC FRIENDLY: The Diet Millet Cookies provide adequate quantities of Fiber and Anti oxidants, to help maintain a healthy glycemic index and keep you active always. It is also served as a best snack for all who have type -2 diabetics. FOR ALL AGE GROUPS: ANMOLPREET Cookies are an all-time favorites of all those who love tasty and healthy snacks. You are sure to have a lot of health benefits with this energy filled snack. The Digestive cookies are one of those kinds of food that you are looking for nourishment to keep you active and fit. We only use Natural grains & Cereals, Palm sugar/Jagger, oils to ensure maximum Health benefits and Nutrition to all age groups, including Kids, Young and elders. REWARD: Treat yourself or share a happy moment with your loved ones with a chocolate filled ANMOLPREET cookie. [ad_2]

[lalsingh228-blog]

Ancient & Specialty Grain Flour Market Projected to Show Strong Growth

Global Ancient & Specialty Grain Flour Market Report from AMA Research highlights deep analysis on market characteristics, sizing, estimates and growth by segmentation, regional breakdowns & country along with competitive landscape, player’s market shares, and strategies that are key in the market. The exploration provides a 360° view and insights, highlighting major outcomes of the industry. These insights help the business decision-makers to formulate better business plans and make informed decisions to improved profitability. In addition, the study helps venture or private players in understanding the companies in more detail to make better informed decisions. Some are the key & emerging players that are part of coverage and have being profiled are General Mills, Inc. (United States), Hain Celestial Group Inc. (United States), Parrish and Heimbecker (Canada), Enjoy Life Foods LLC (United States), The Scoular Company (United States), Hain Celestial Group Inc. (United States), Associated British Foods PLC. (United States), Cargill Inc. (United States), Sunopta Inc. (Canada), Agrana Beteiligungs-AG. (Austria). Get Free Exclusive PDF Sample Copy of This Research @ https://www.advancemarketanalytics.com/sample-report/107522-global-ancient--specialty-grain-flour-market Ancient and Specialty grain flour offers high fiber content, antioxidants, omega-3 fatty, and gluten-free flour which are useful for consumers with dietary restrictions and those who perceive the product as healthier. These grain flour are utilized to produce confectionery products, bakery products, and different breakfast products. The positive impacts of ancient grains influence the purchasing decision of consumers to buy such grain flour utilized products. Ancient and specialty grain flour is utilized as a substitute for wheat flour in order to gain new flavor, texture, and richness in preparing food items like bread, cookies, and pancakes, etc. Diets higher in ancient grains have been linked to health benefits, such as improved blood sugar and reduced inflammation, as well as heart disease and cancer risk. Diets higher in Ancient and Specialty grains flour have been connected to health advantages, for example, further developed glucose and diminished inflammation and malignant growth hazard.

The titled segments and sub-section of the market are illuminated below: by Type (Amaranth Flour, Millet Flour, Khorasan wheat (kamut) Flour, Sorghum Flour, Teff Flour, Freekeh Flour, Farro Flour, Other (Barley Flour, Quinoa Flour, Bulgur Flour, Fonio Flour, Rye Flour)), Application (Bakery and confectionery, Breakfast Solutions, Food Processing, Other Food and Beverage Processing, Foodservice (Hotels/Restaurants/Café), Household, Others), By Source (Legumes, Cereals), By Supplies and Distribution (Wholesalers, Convenience Stores, Specialty Stores, Supermarkets, Online Retailers, Other)

Market Trends:

Increase in demand for organic and natural ingredients.

Increase in attraction and preference of consumers towards superfoods

Opportunities:

Increase in manufacturing ancient & specialty grain flour products

Increase in the production of ancient and specialty grain in developing countries

Market Drivers:

Increase in health-awareness and the consumers prefers the healthy products

Manufacturers in the food industry increase the use of ancient and specialty grain flour to prepare healthy and gluten-free products

Global Ancient & Specialty Grain Flour market report highlights information regarding the current and future industry trends, growth patterns, as well as it offers business strategies to help the stakeholders in making sound decisions that may help to ensure the profit trajectory over the forecast years. Region Included are: North America, Europe, Asia Pacific, Oceania, South America, Middle East & AfricaCountry Level Break-Up: United States, Canada, Mexico, Brazil, Argentina, Colombia, Chile, South Africa, Nigeria, Tunisia, Morocco, Germany, United Kingdom (UK), the Netherlands, Spain, Italy, Belgium, Austria, Turkey, Russia, France, Poland, Israel, United Arab Emirates, Qatar, Saudi Arabia, China, Japan, Taiwan, South Korea, Singapore, India, Australia and New Zealand etc. Have Any Questions Regarding Global Ancient & Specialty Grain Flour Market Report, Ask Our Experts@ https://www.advancemarketanalytics.com/enquiry-before-buy/107522-global-ancient--specialty-grain-flour-market Points Covered in Table of Content of Global Ancient & Specialty Grain Flour Market:

Chapter 01 – Ancient & Specialty Grain Flour Executive Summary

Chapter 02 – Market Overview

Chapter 03 – Key Success Factors

Chapter 04 – Global Ancient & Specialty Grain Flour Market - Pricing Analysis

Chapter 05 – Global Ancient & Specialty Grain Flour Market Background

Chapter 06 -- Global Ancient & Specialty Grain Flour Market Segmentation

Chapter 07 – Key and Emerging Countries Analysis in Global Ancient & Specialty Grain Flour Market

Chapter 08 – Global Ancient & Specialty Grain Flour Market Structure Analysis

Chapter 09 – Global Ancient & Specialty Grain Flour Market Competitive Analysis

Chapter 10 – Assumptions and Acronyms Chapter 11 – Research Methodology Read Detailed Index of full Research Study at @https://www.advancemarketanalytics.com/reports/107522-global-ancient--specialty-grain-flour-market Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Middle East, Africa, Europe or LATAM, Southeast Asia. Contact US : Craig Francis (PR & Marketing Manager) AMA Research & Media LLP Unit No. 429, Parsonage Road Edison, NJ New Jersey USA – 08837 Phone: +1 201 565 3262, +44 161 818 8166 sales@advancemarketanalytics.com

[wemill123]

Indulge in Healthy Delights: Ragi Jaggery Cookies Now Available Online in India

In recent years, there has been a growing trend towards healthier snacking options, with consumers increasingly seeking out alternatives that are not only delicious but also nutritious. Among the plethora of options available, one particular snack has been gaining popularity for its health benefits and unique taste – Ragi Jaggery Cookies. These wholesome treats, made from ragi flour and jaggery, are now making waves in the online market in India, offering a guilt-free indulgence for health-conscious individuals.

Ragi, also known as finger millet, is a gluten-free grain that is rich in fiber, protein, and essential minerals such as calcium and iron. Jaggery, a traditional sweetener made from concentrated sugarcane juice, is known for its natural sweetness and nutritional properties. When combined, these two ingredients create a powerhouse of nutrients that make Ragi Jaggery Cookies not just a tasty snack but also a wholesome choice for those looking to fuel their bodies with goodness.

One of the key advantages of Ragi Jaggery Cookies is their low glycemic index, which means they release sugar into the bloodstream slowly, providing sustained energy levels without causing spikes in blood sugar levels. This makes them an ideal snack option for individuals with diabetes or those trying to manage their weight. Additionally, the high fiber content of ragi helps promote digestion and keeps you feeling full for longer, reducing the urge to indulge in unhealthy snacking.

Another reason for the popularity of Ragi Jaggery Cookies is their versatility. They can be enjoyed as a quick breakfast on-the-go, a mid-afternoon pick-me-up, or a guilt-free dessert after meals. Their crunchy texture and subtle sweetness make them a hit among both children and adults, making them a convenient option for busy families looking to incorporate healthier snacks into their diet.

Thanks to the convenience of online shopping, Ragi Jaggery Cookies are now readily available to consumers across India with just a few clicks. Whether you're in bustling cities like Mumbai, Delhi, or Bangalore, or in remote towns and villages, you can easily order these nutritious treats from the comfort of your home and have them delivered right to your doorstep.

Moreover, many online retailers and specialty food stores offer a wide range of options, including gluten-free and organic variants, catering to various dietary preferences and requirements. This accessibility ensures that everyone can enjoy the goodness of Ragi Jaggery Cookies, regardless of their location or dietary restrictions.

In conclusion, Ragi Jaggery Cookies represent a delicious and nutritious snacking option that is gaining popularity among health-conscious consumers in India. Packed with the goodness of ragi and jaggery, these cookies offer a guilt-free indulgence that satisfies the taste buds while nourishing the body. With the

convenience of online shopping, they are now more accessible than ever, allowing individuals across the country to enjoy the benefits of these wholesome treats. So why wait? Treat yourself to a pack of Ragi Jaggery Cookies today and embark on a journey towards healthier snacking habits.

For more info :-

Ragi Jaggery Cookie Online in India

We Mill 

[oaresearchpaper]

Bolo Bamboo: Exploring Flour Substitute's Functional Properties

Abstract

The study aimed to generate flour substitute from the shoots and culms of Gigantochloa levis, determine and compare the percent yield of the flour produced between different source parts, and evaluate the functional properties of the shoots flour (SF) and culms flour (CF) in reference to first-class flour (FCF) and third-class flour (TCF). The average yield of the shoots and culm flour were 62.78% and 62.87% respectively. Starch was positively identified via iodine test for both samples. Results indicate that bamboo SF and bamboo CF had the following functional properties respectively; 12.61 and 11.75% moisture, 5.6 and 4.7 pH, 3.1942 and 3.5080 (g/g) water holding capacity (WHC), 1.3879 and 1.2834 (g/g) oil absorption capacity (OAC), 0.6519 and 0.7367 (g/ml) bulk density, 4.1046 and 3.6942 (g/g) swelling power, 20.090 and 24.2342% water solubility, 94 and 95°C gelatinization temperature (GT) and 14% and 16% (g/mL) least gelatinization concentration (LGC). It was revealed from the assessment; functional properties SF and CF are still comparable to the commercial flour with some advantages in other form of products, formulations, and usage. These include dough and pastries, enrichment of high dietary fiber content for bakery products, as flavor retainer, palatability enhancer and shelf-life extender. Based on the findings of this study, it can be inferred that bamboo shoots and culms of Gigantochloa levis could be a viable source for production of flour.

Introduction

Food security is a potential dilemma in the modern world. People currently faced with the challenge of providing low-cost, sustainable and nutritious food for the rapid growing world’s population. Food safety is the importance of accessibility, affordability, use and stability this means that financial and natural resources and the ability of people to eat together determine access to food and their rights (Shaheen et al., 2017).

Land degradation, lack of freshwater, overfishing, and global warming are particularly at risk off reducing food supplies. The demand for food is increasing due to the growing population and growing middle class in developing countries. High technology has helped farmers grow, but inequality in the greatest wealth still deprives the poorest people in the world. Food can be produced with availability of energy sources and resources. One of the main alternative energy sources is biomass, which includes trees and other plants, and energy can be integrated into food chain (Shaheen et al., 2017). Converting these resources to produce alternative food and other beneficial products will improve food supply and livelihoods. By providing these alternative resources, consumers who experience significant food shortages can increase food sources, reduce malnutrition, create alternative incomes, and become increasingly important in the eventof natural disaster such as droughts, food crises, market volatility, political unrest and military disputes (Baum et al., 2015).

The main food groups that most people consume are carbohydrates, protein food containing milk and dairy products, fruits and vegetables, fats and sugars. Of the five main groups, carbohydrates provide optimal nutrition for most people with optimal nutrition. More than 55% of all energy comes from carbohydrates of various food ingredients (Asp et al., 1997). Starchy foods considered as hard foods such as pasta, rice, oats, potatoes, noodles, yam, green bananas, sweet potato, millet, couscous, breads, snacks, cereals, barley and rye are the good sources of carbohydrates. Millions of people around the world eat bread and good quality food which were commonly provided. Complex properties of food provide energy, protein, minerals and many other macro and micronutrients. Flour makes an important contribution to industrial use. For example, develop bread, cookies and other pastries, sweets and the common, pasta products. Starch makes up most of the flour (68-76%) and exists in the form of small grains or granules. In general, the main components of white flour are starch 71%, ash 0.5%, lipid 1%, water 2%, moisture 14% and protein 12% (Figoni, 2003). 

Bamboo is a subspecies of Poaceae (grass family) and is comparable to African napper grass, elephant grass, corn, wheat, millet, and sugar cane. It is also an important grass closely related to human life, housing demand, food, clothing, and many other things. In addition, bamboo known as “the plant of multifunctional uses” because of its wide variety of applications due to the constant growth per unit area and high biomass production (Akinlabi et al., 2017). The shoots are consumed locals as vegetables, but now they offered as delicacies in special markets and restaurants and are processed and stored in various forms, including drying, fermentation, pickling, water soaked, and canned (Chongtham et al., 2011). High nutrient value contributes to the excellent nutritional potential of bamboo shoots mainly consist of fiber, protein, vitamins, minerals, carbohydrates, amino acid and low fat (Akinlabi et al., 2017). 

At the upper portion where woody material is located were observed to have high crude fiber content and polysaccharide such as starch and sugar, and during their growth the rhizomes of a 2-3-year-old young culms were know have rich in reserve nutrients (starch and nitrogen) but depending on species and part of culms which also comprises with 40% fibrous tissue and 50% of parenchyma tissue rich in starch (Chongtham et al., 2011; Felisberto et al., 2017).

Since bamboo shoots and culms are rich in nutrients, consisting of fibers, proteins, vitamins, minerals, carbohydrates, amino acid, low fat, fibrous tissue and parenchyma tissue rich in starch hence there can be a demand for new source of starch which also could be a potential substitute for production of flour. Thus, the study intends to produce and evaluate the functional property of alternative flour sourced from bamboo shoots and culms of Gigantochloa levis.

Source : Functional properties of flour substitute from bolo (Gigantochloa levis) bamboo shoots and culms