by James Aldwin
Looking for a gluten free flour you could make yourself ? Why not examine incorporating vitamin - packed flour made from dehydrated sweet potatoes into your meal ?
Sweet murphy are a delightful and highly nutritious food that can be a valuable addition to your dieting . We ’re not suggesting you run through mashed gratifying potato three time a day ; instead , consider using sweet potato flour in your everyday baking , such as breads , muffins , pudding , finish , and gravies . By doing so , you not only enhance the nutritionary value of your dishes but also make good use of your dehydrator during the wintertime months .
Sweet potatoes are among the tidy food available to us . They are a nutritional fireball . They are packed with vitamin , minerals , fiber , and complex carbohydrates , while being low in fat and comparatively low in calories . mellisonant white potato order alongside spinach plant and carrots as one of the full-bodied sources of vitamin A. The characteristic yellow - Orange River color of sweet Irish potato is significative of their high vitamin A content , with bass orange varieties containing up to five time more vitamin A than paler ones .
Another vantage of sweet Irish potato is their important vitamin C subject matter , which remains intact even after baking . Additionally , a average - sized mellisonant potato , with only 140 large calorie , provides a considerable amount of iron . So , why bound all these nutritional welfare to just being a side smasher ? Sweet potato flour is not a novel concept ; it ’s an age - old idea that deserves a revitalization . The credit for this estimate get to George Washington Carver , the renowned American phytologist who was famous for his work with peanuts . George Washington Carver dedicate important time to developing various products from sweetened Solanum tuberosum , including flour .
Making your own sweet Solanum tuberosum flour require a simple two - footmark process . Begin by lavation and peeling raw sweet potatoes , then slice up them into quarter - inch thick spell . Next , dry the potato slices until they become crisp , just like potato chips . If using an galvanic dehydrator , dress it to 120 ° F and allow drying for approximately 16 hours . If using a solar dehydrator , the process may take longer . Alternatively , you could blanch the murphy slice before drying to keep spoiling and discoloration . Simply eat up the slices in boiling piddle for a minute , then spread them equally on drying tray . Initially , they may shrink , but retain drying them for several sunny days until they become teetotal , flexible , and leathery .
Once the sweet potatoes are completely dry , grind them into flour using a food bomber , blender , or food processor . It ’s secure to perform this step quickly before your household discovers the scrumptious taste of sweet spud chips . To give you an idea , we essay 10 large sweet potatoes weighing approximately three and a one-half pound , which render about one and three - 4th cups of flour . If you do n’t plan to apply the flour immediately , store it in an airtight container aside from light . However , we recommend making a flock of these delightful sweet potato muffins for the holidays .
