Lentil flour from red lentils
Lentil flour is increasingly found in local supermarkets. More and more health-conscious people use this flour because of it’s healthy impact and taste. It is not only an eye-catcher because of the special colour, it is also particularly nutritious and easy to process.
Lentil flour is especially popular because of its high vegetable protein content. That is why lentils are often found on the plate of athletes, vegetarians and vegans. In addition, the flour has a very high fiber content and many good carbohydrates, which increase the insulin and blood sugar levels only slowly. This means that the fat burning is boosted. The carbohydrates and the protein content ensure a long-lasting satiety. In addition, the flour of lentils contains few fats.
Also, numerous minerals and vitamins are found in the lentils – especially magnesium, iron, zinc and vitamin B. Vitamin B has a good effect on our nervous system and br
ain. Lentil also aids digestion and provides energy – a very healthy and nutritious food.
Lentil flour binds well and is easy to process. The nutty taste of the red lentils is a bit sweet, unlike lenses in other colors.
The flour of the lenses should be stored in a dry environment, protected from light and cool. It is best if you mill the nutritious flour yourself and fresh. Bread, pastries, pasta, spreads and dips taste perfect with lentil flour. Lentil flour can also be used in breadcrumb, muesli or smoothie.
The dried, red lentils are best to grind with a Salzburg flour mill. The MT5, MT12 and MT18 are perfect for fine flour of lentils. The MH 4 produces flour which has a rough consistency. With the homemade lentil flour you can be sure that no additional colorings or preservatives are included.
In summary, we can definitely recommend you lentil flour, because of the many positive qualities.