NutriMill plus, Руководство пользователя

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unsaturated fats, and seven B vitamins. A versatile grain that can be used in cereal,
cookies, breads, pancakes and waffles. ( NOTE: rolled oats will NOT feed into the
NutriMill
®
Plus ).
• RYE - An excellent supplementary grain to wheat or in recipes that call for corn or
oatmeal as part of the flour. Bread made entirely from rye makes a moist, dense
loaf. 2 parts rye to 5 parts wheat will make a great light bread. It has less gluten than
wheat and can be milled alone or with other grains.
• RICE - Low in both fat and sodium, high in carbohydrates, and rich in iron and many
of the B vitamins. Rice is wonderful in cereals, casseroles, side dishes, and soups. It
also makes delicious breads with a cake-like texture.
• BARLEY - A great addition to soups, casseroles, and doughs when making pastries.
It’s a good rice substitute. Try it as a supplement in wheat bread at 1 part barley to 5
parts wheat. It’s especially good pan-browned on medium heat using 2 tablespoons
of oil and stirred constantly until browned. Do not mill barley after browning.
• MILLET - Used in soups, puddings, casseroles, and breads. Its effect and flavor in
bread is similar to corn. 1 part millet to 5 parts wheat is ideal. Too much will make
dense bread that separates from its crust. At the right amount, it adds crunchiness.
• SOY - Containing the highest protein amount of any vegetable, it is very versatile.
Soy milk, tofu cheese, TVP meat substitute, casseroles, and bread are all ways of
using soy. It has a higher oil content, but can easily be ground to flour by itself.
NOTE: Soy, kamut, quinoa, and spelt must be dry before milling.
THE NUTRIMILL® PLUS WILL MILL THE FOLLOWING:
GLUTEN-FREE
BEANS & PEAS
• Yellow Lentils
• Red Lentils
• Chickpeas
(Garbanzo Beans)
• Lima Beans
• Soybeans
• Anasazi Beans
• Mung Beans
• Black Beans
• Kidney Beans
• Navy Beans
• Green Split Peas
• Yellow Split Peas
GLUTEN-FREE GRAINS
• Popcorn
• Blue Corn
• Oat Groats
• White Rice
• Brown Rice
• Wild Rice
• Sorghum
• Millet
• Buckwheat
• Red Quinoa
• Quinoa
• Amaranth
GRAINS
CONTAINING GLUTEN
• Kamut
• Hard Red Wheat
• Hard White Wheat
• Spelt
• Barley
• Farro
• Soft Wheat
• Rye
• Bulgur Wheat