7 Common Plants You Could Turn Into Flour And Didn't Know
Non-wheat flour is the product obtained by grinding grains, nuts, legumes, and some fruits and vegetables. Some grains contain gluten, while others do not; those that don't can be used in Gluten Free Baking. Non-wheat flour is not new at all; most have been around since ancient times, nourishing entire civilizations. High in protein, a good source of fiber, low in calories and many containing little or not fat per serving, many non-wheat products offer a nutritional boost to any baked good.
1. Amaranth, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants.
2. Rye grass is a tall grass 3 to 4 feet in height. The seeds are long and narrow and distinct from some of the small seed heads on other grasses.
3. Acorns – Acorns are best harvested in the fall after they’ve fallen to the ground. They need to be dried, and the best way is to roast them.
4. Cattails – A single acre of cattails can produce approximately 6,474 pounds of flour during an average year. First, you need to peel and chop the roots and then clean them very well. Next, you’ll have to remove the long fiber strings, pound them into a powder after they have been allowed to dry completely, and then use that as flour.
5. Mesquite is also another flour that is used by native Americans and is climbing up the ranks for a good option to wheat flour
6. Capomo flour is the crushing of the seed of the capomo tree considered to be a great source of nutrients.
7. Chestnuts are also amazing as flour, full of nutrients and with great flavor.