Multigrain flour

Multigrain flour is a blend of different types of cereals and milled grains, designed to provide a more complete nutritional profile and a more complex flavor to culinary preparations. Unlike common wheat flour, multigrain flour combines ingredients such as wheat, corn, oats, barley, rye, sorghum, and in some cases seeds like chia or flax.

Origin: This type of flour has its roots in traditional agricultural practices where various grains were mixed to make the most of nutrients and achieve better textures in bread and other baked goods. Currently, multigrain flour is very popular worldwide, especially in Latin America, the United States, and Europe, due to its health benefits and versatility in recipes.

Properties: Multigrain flour is rich in fiber, protein, B-complex vitamins, minerals such as iron, magnesium, and zinc, as well as antioxidants. Thanks to the combination of grains, it offers a lower glycemic index than refined flour, helping to control blood sugar levels. Its texture and flavor add a rustic and nutritious touch to breads, cookies, tortillas, pancakes, and other healthy baking and cooking products.

Synonyms in Spanish from Latin America: depending on the region, multigrain flour may be known as harina de mezcla de granos, harina integral multigrano, or simply mezcla de harinas. In some places, it is also called harina combinada, always referring to the mixture of several types of milled grains.

In summary, multigrain flour is an ideal ingredient for those looking to enrich their recipes with more nutrients and flavor, while maintaining a balanced and varied diet.