{"id":2821,"date":"2015-09-04T14:57:46","date_gmt":"2015-09-04T11:57:46","guid":{"rendered":"http:\/\/blog.vegis.ro\/?p=2821"},"modified":"2025-05-15T11:38:19","modified_gmt":"2025-05-15T08:38:19","slug":"tipuri-de-faina-fara-gluten","status":"publish","type":"post","link":"https:\/\/vegis.ro\/blog\/tipuri-de-faina-fara-gluten\/","title":{"rendered":"Tipuri de faina fara gluten"},"content":{"rendered":"

Dieta fara gluten presupune folositrea unor anumite tipuri de faina care nu contin gluten (substanta cu potential alergenic). Aceste tipuri de faina se folosesc de cele mai multe ori combinate si trebuie tinut cont de umiditatea, textura si felul cum se combina cu apa. Mai jos, avem o descriere pentru majoritatea acestor tipuri de faina.<\/p>\n

Faina de orez alb\"rice-flour-e1426012582125\"<\/a><\/b><\/p>\n

Faina de orez<\/a> este un aliment de baza in Asia de Sud, Japonia si sudul Indiei, fiind foarte apreciata pentru faptul ca este bogata in proteine .Acest tip de faina poate si folosita pentru prepararea sosurilor si budincilor, ca si agent de ingrosare, dau pentru diverse tipuri de aluat de prajituri, fursecuri sau galuste. Este o faina care trebuie folosita in cantitati bine gandite, pentru ca adaugata in cantitati mari primeste un gust prea puternic de orez si o textura putin lipicioasa. Se poate combina cu incredere cu alte tipuri de faina fara gluten.<\/p>\n

\"almond-flour-7new\"<\/a>Faina de migdale<\/strong><\/p>\n

Faina de migdale<\/a> este foarte moale si are acelasi aspect ca si faina alba traditionala, dar cu o aroma specifica de nuca. Este un ingredient minune, foarte apreciat in randul cofetarilor din intreaga lume. Este facuta din migdale crude si este recomanda pentru retetele de biscuiti, briose si fursecuri. Avand in vedere ca nu creste usor, nu se recomanda folosirea ei in retetele de aluaturi care necesita dospire. Faina de migdale este folosita atat de des in retetele de dulciuri deoarece grasimile continute de aceasta se combina foarte bine cu clasicele oua, unt si lapte.<\/p>\n

De mentionat este si faptul ca, desi este foarte boagata in proteine si grasimi vegetale sanatoase, faina de migdale este saraca in carbohidrati (zaharuri). Asadar, este ideala pentru persoanele care consuma alimente cu indice glicemic scazut, deoarece aceasta faina nu creste glicemia foarte mult cand este consumata in cantitati medii.<\/p>\n

Faina de hrisca\"buckwheat-flour\"<\/a><\/b><\/p>\n

Faina de hrisca<\/a> se obtine prin macinarea boabelor de hrisca si are un gust specific, folosindu-se in cantitati bine gandite. Are o culoare intunecata si este foarte fina si moale. Se recomandata pentru briose, biscuiti si prajituri, dar in cantitati destul de mici si intotdeauna se foloseste in combinatie cu amidonul de porumb sau faina de tapioca pentru a obtine compozitia ideala. Faina de hrisca poate schimba uneori gustul preparatelor, deoarece are o aroma usoara de nuca.<\/p>\n

\"millet-flour-1278322\"<\/a>Faina de mei<\/b><\/p>\n

Faina de mei<\/a> este usor de digerat , dulce si untoasa . Merge foarte bine in clatite si tortilla dar intotdeauna combinata cu alte sortimente de faina si niciodata singura. F\u0103ina de mei se poate, de asemenea, ad\u0103uga la prepararea painii de cas sau a deserturilor, alaturi de faina alba. Acest tip de faina este bogat in proteine, fibre, vitaminele B, E, minerale (precum calciu, zinc, fier, magneziu, fosfor, mangan, potasiu), aminoacizi esentiali si triptofan.<\/p>\n

Faina de naut\"o-CHICKPEA-FLOUR-facebook\"<\/a><\/b><\/p>\n

Faina de naut<\/a> este inlocuitorul perfect pentru aproape orice tip de faina. Este o faina care se poate folosi atat la ingrosarea sosurilor, supelor, tocanitelor, cat si la prepararea dulciurilor si prajiturilor. Se poate, de asemenea, adauga si in aluatul de paine pentru ca o face mai ferma si ii da o aroma aparte. Este foarte bogata in nutrienti, cum ar fi: proteine, fibre, fier, potasiu, calciu, magneziu, zinc, vitamina A, vitamina C, vitamina B6, vitamina K.
\n<\/span><\/span><\/span>
\n<\/span><\/span><\/span><\/p>\n

\"s675031561882877527_p225_i1_w2181\"<\/a>Faina de quinoa <\/b><\/p>\n

Faina de quinoa<\/a> contine toti aminoacizii esentiali care se regasesc si in carne (izoleucina, lizina, metionina, tiozina, valina s.a.); vitamine A, B, C si E; omega 3; mangan, fier, cupru, magneziu, fosfor, calciu; fibre solubile si insolubile. este bogata in proteine. Are un gust fin, asemanator nucilor si se poate utiliza cu succes la prepararea de painici, clatite, briose. Este gustoasa in budinci cu lapte vegetal, in combinatie cu mirodenii precum scor\u021bisoara, coriandrul, cardamomul sau alaturi de fructe de sezon.<\/p>\n

Faina de in\"FLAXSEED_FLOUR\"<\/a><\/strong><\/p>\n

Faina de in<\/a> este foarte bogata in acizi omega 3, are un con\u0163inut redus de gr\u0103simi \u015fi de carbohidra\u0163i \u015fi un con\u0163inut ridicat de proteine \u015fi fibre. Are o aroma de alune si merge foarte bine in retetele de paine rapida, dar si pentru retetele de tort. Pentru a-si mentine valoarea nutritiva, faina de in se pastreaza la rece.<\/p>\n

Faina din seminte de dovleac<\/strong><\/p>\n

Faina este facuta din seminte de dovleac crude si are o culoare intunecata cu o aroma specifica, fiind recomandata in diferite produse de panificatie sau patiserie precum: paine, biscui\u0163i, chiar si in pesto.Aceasta are aceleasi proprietati ca si semintele intregi si se poate consuma in amestec cu lapte si cereale, iaurt sau miere. Aluaturile preparate cu acest tip de faina sunt mai sfaramicioase, motiv pentru care se recomanda adaugarea unui ou in plus decat cere reteta, sau sa combinam cu un alt tip de faina fara gluten.<\/p>\n

\"pumpkinseedflour\"<\/a>Este bogata in proteine, vitamine si minerale. De asemenea, este bogata si in fibre, care ajuta in reglarea tranzitului intestinal, fibrele nefiind transformate in glucide, astfel ca se mentine in limite normale valoarea glicemiei, fiind recomandat \u015fi persoanelor diabetice. Faina de dovleac con\u0163ine vitamina E, care ajuta la prevenirea bolilor cardiovasculare, ajuta buna func\u0163ionare a creierului si neutralizeaz\u0103 radicalii liberi.<\/p>\n

Faina de dovleac<\/a> este buna si pentru femeile insarcinate si copii, deoarece este o sursa de calciu, fier, magneziu, zinc si alte minerale importante pentru buna dezvoltare si functionare a organismului, fiind totodata un antiparazitar natural.<\/p>\n

Faina din nuca de cocos\"ad16bef122c3092484bb4e2c11513a11\"<\/a><\/b><\/p>\n

Faina din nuca de cocos<\/a> este usor dulce, cu un gust delicat si frecvent utilizata in retetele de paine
\nrapida (pentru ca aluatul creste mai repede) si in retetele de biscuiti sau prajituri . Are proprietati nutritive valoroase, avand foarte multe fibre si proteine, ceea ce da o senzatie de satietate mai indelungata. De asemenea, ajuta la mentinerea scazuta a glicemiei in organism. Faina de cocos mai poate fi utilizata cu succes si in smoothie-uri sau in shake-uri sau poate fi adaugata la micul dejun in bolul de cereale.<\/p>\n

\"faina<\/a>Faina de soia<\/strong><\/p>\n

Faina de soia<\/a> este un bun inlocuitor al fainurilor albe si are un continut mai scazut de zaharuri decat faina alba de grau. Atunci cand este prelucrata corect, proteina de soia este singurul aliment vegetal care ofera corpului toti aminoacizii esentiali, fiind o sursa bogata de antioxidanti. Faina de soia se poate folosi impreuna cu faina de orez brun sau faina de malai . Are o aroma specifica si trebuie folosita in cantitati destul de mici.<\/p>\n

Faina de amaranth\"ceresorganics-organicamaranthflour\"<\/a><\/b><\/p>\n

Amaranth-ul este o samanta veche folosita pe scara larga in Mexic. Faina de amaranth<\/a> se obtine Este deosebit de densa si se adauga doar o treime din necesarul de faina dintr-o reteta sau se poate amesteca cu alt sortiment de faina. Aceasta faina necesita putina apa, dar necesita mai mult timp de coacere sau fierbere.<\/p>\n

\"amidon\"<\/a>Amidon de porumb<\/b><\/p>\n

Amidonul de porumb<\/a> este facut din porumb de culoare alba si este foarte fin, fiind foarte des folosit ca agent de ingrosare . Este perfect pentru ingrosarea cremelor , sosurilor , tocanitelor sau pentru budinci si chiar pentru a face prajiturile mai pufoase. Este recomandat pentru prajituri, pentru ca nu are nici un gust, spre deosebire de amidonul de cartofi.<\/p>\n

Amidon de cartofi<\/b><\/p>\n

Acesta este facut din cartofi si este si el foarte fin. Amidonul de cartofi trebuie folosit in cantitati mult mai mici decat amidonul de porumb pentru ca, folosit in cantitati mari, are un gust specific care se simte destul de tare. Se poate folosi in prajituri, sosuri, dar, dupa cum spuneam, in cantitati mici.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dieta fara gluten presupune folositrea unor anumite tipuri de faina care nu contin gluten (substanta cu potential alergenic). Aceste tipuri de faina se folosesc de cele mai multe ori combinate si trebuie tinut cont de umiditatea, textura si felul cum se combina cu apa. Mai jos, avem o descriere pentru majoritatea acestor tipuri de faina.<\/p>\n","protected":false},"author":2,"featured_media":2828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[496,21],"tags":[930,532],"class_list":["post-2821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diete-si-detoxifiere","category-retete-sanatoase","tag-alimentatie-sanatoasa","tag-fara-gluten"],"acf":[],"yoast_head":"\nTipuri de faina fara gluten<\/title>\n<meta name=\"description\" content=\"Dieta fara gluten presupune folositrea unor anumite tipuri de faina care nu contin gluten (substanta cu potential alergenic). Aceste tipuri de faina se folosesc de cele mai multe ori combinate si trebuie tinut cont de umiditatea, textura si felul cum se combina cu apa. 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Aceste tipuri de faina se folosesc de cele mai multe ori combinate si trebuie tinut cont de umiditatea, textura si felul cum se combina cu apa. Mai jos, avem o descriere pentru majoritatea acestor tipuri de faina.","breadcrumb":{"@id":"https:\/\/vegis.ro\/blog\/tipuri-de-faina-fara-gluten\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/vegis.ro\/blog\/tipuri-de-faina-fara-gluten\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/vegis.ro\/blog\/tipuri-de-faina-fara-gluten\/#primaryimage","url":"https:\/\/vegis.ro\/blog\/wp-content\/uploads\/2015\/09\/GLUTEN-FREE-STAMp2.jpg","contentUrl":"https:\/\/vegis.ro\/blog\/wp-content\/uploads\/2015\/09\/GLUTEN-FREE-STAMp2.jpg","width":1080,"height":988},{"@type":"BreadcrumbList","@id":"https:\/\/vegis.ro\/blog\/tipuri-de-faina-fara-gluten\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Vegis.ro","item":"https:\/\/vegis.ro\/blog\/"},{"@type":"ListItem","position":2,"name":"Tipuri de faina fara gluten"}]},{"@type":"WebSite","@id":"https:\/\/vegis.ro\/blog\/#website","url":"https:\/\/vegis.ro\/blog\/","name":"Natura la tine acas\u0103","description":"Blogul Vegis.ro","publisher":{"@id":"https:\/\/vegis.ro\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/vegis.ro\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/vegis.ro\/blog\/#organization","name":"Natura la tine acas\u0103","url":"https:\/\/vegis.ro\/blog\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/vegis.ro\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/vegis.ro\/blog\/wp-content\/uploads\/2018\/01\/logo-vegis.png","contentUrl":"https:\/\/vegis.ro\/blog\/wp-content\/uploads\/2018\/01\/logo-vegis.png","width":254,"height":85,"caption":"Natura la tine acas\u0103"},"image":{"@id":"https:\/\/vegis.ro\/blog\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/vegis.ro\/blog\/#\/schema\/person\/43e84a456942ee21b1630cec34e26d59","name":"Caty","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/9efa004f9cc61ed12fa09fc647ebaf752a6a337e58e405d75cf2333fe0f95f1c?s=96&d=identicon&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/9efa004f9cc61ed12fa09fc647ebaf752a6a337e58e405d75cf2333fe0f95f1c?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/9efa004f9cc61ed12fa09fc647ebaf752a6a337e58e405d75cf2333fe0f95f1c?s=96&d=identicon&r=g","caption":"Caty"},"url":"https:\/\/vegis.ro\/blog\/author\/caty\/"}]}},"_links":{"self":[{"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/posts\/2821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/comments?post=2821"}],"version-history":[{"count":0,"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/posts\/2821\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/media\/2828"}],"wp:attachment":[{"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/media?parent=2821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/categories?post=2821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vegis.ro\/blog\/wp-json\/wp\/v2\/tags?post=2821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}