Paigambari Whole Wheat Flour
This wheat with its antiquity traced to the Indus Valley civilization is called the original Indian wheat. It is a beautiful small grain, which almost looks like sorghum in golden yellow.
Paigambari is a bread wheat, and the scientific name is Triticum aestivum ( sphaerococcum).
Paigambari is easily digestible due to simpler proteins and is known to have low gluten and also said to have low GI. Farmers call it sugar-free gehu .
Paigambari wheat HAS gluten. No wheat is gluten-free
The Story
Bio Basics gets it's Paigambari wheat from a small organic collective of tribal farmers in Jhabua, Madhya Pradesh. The bhil tribal farmers who now grow multiple varieties of heritage wheat have become the guardians of these seeds.
The wheat is stored naturally and milled fresh every two weeks.
Health
Paigambari wheat is known for its healthful properties and it's antiquity . Unchanged since 1000s of years the protein structure if this wheat is simpler despite it being a bread wheat.
Paigambari wheat can be tolerated by many who have minor intolerance to gluten. Such people could try this wheat under doctors or dieticians advice .
Paigambari is said to be low GI ( glycemic index) and therefore good for blood sugar management. It also has high fibre .
Storage
Store the wheat flour in a cool dry place and use within a month. This flour has no preservatives therefore Refrigeration is the best option . Refrigeration helps the flour stay uninfested and fresh for upto 6 months. Traditionally, wheat used to be milled fresh every week or even every other day as flour can get oxidised.
Cook
Paigambari wheat flour makes delicious rotis and parathas. This flour is also being used by bakers in combination with Sharbati or Lokwan wheat flour to bake while wheat breads.
For rotis, mix the dough, let it rest and then roll out the rotis or parathas. The wheat berries can also be sprouted , cooked and used in a salad or soup.
Customer Reviews
Based on 2 reviews
Write a review