This new lfour high maize is a miracle, it makes waffles like clouds, and works very good in muffins, I try adding it in place of regular flour and usually you can get away with 1.4 to 1/2 a cup replacement of regular flour, depending on the amount you use. In waffles that call for 2 cups, try substituting 1/2 cup of high maize for regular flour ....to start.
You can order the high maize from King Arthur Flour, I have put the link here, in case you want to zip over to King Arthur . Read the review below the links...
Hi-Maize High Fiber Flour - 3 lb.
(30) - write a review
item# 3511 $11.95
Quantity
add to cart
Ships to Canada.
“Invisible” fiber? Tell me more!
Use our new Hi-Maize Flour Blend to bake fiber-rich bread, pizza, cookies, pancakes… with none of the taste or “grit” of fiber.
Our new flour blend is a mix of King Arthur Unbleached All-Purpose Flour, and Hi-Maize High Fiber.
Each cup of blend includes 20g of fiber—that’s over 40% more fiber than you’d find in a cup of 100% whole wheat flour!
Make white bread—bread your kids will LOVE—with more fiber than 100% whole wheat bread.
3-pound bag, about 10 1/2 cups.
News from Hi-maize® Resistant Starch
In This Issue
Quick Bites
Q&A: Emily Munday
Cream Puff Recipe
Quick Links
More information for health care professionals
More information for food manufacturers
Quick Bites
ILSI Europe published a monograph on Glycemic Response and Health concluding that reducing the glycemic impact of the diet in association with an enhanced fiber intake is a valid nutritional objective.
Look for Hi-maize at these 2012 State Dietetic Association Meetings:
Nebraska (April 12)
Texas (April 13)
Illinois (April 20)
California (April 26/27)
Hi-maize Gets to the Heart of New Ulm
In the last newsletter, we told you we were headed to New Ulm,
Minnesota to participate in Hearts Beat Back: The Heart of New Ulm (HONU) Project's 4th Annual Community Summit and Food Expo. We did just that in early November.
New Ulm, 100 miles southwest of Minneapolis/St. Paul, was founded by two groups of Germans in 1854 looking for a "utopian German community on the American wilderness." Fast-forward 150 years. The heavily German city now reflects America: overweight, frequent hearts attacks and onset of type 2 diabetes.
Time to orchestrate a health turnaround! HONU is a 10 year collaborative effort between the Minnesota Heart Institute Foundation (MHIF), New Ulm's two medical centers, Allina Hospitals & Clinics and New Ulm Medical Center, along with the leaders and residents.
The primary healthy eating goal? "To eat five or more servings a day of fruits and vegetables because people who do are 30% less likely to have a heart attack," said Jackie Boucher, MS, RD, CDE, V.P. of Education for MHIF and HONU Project Director. Two more goals: up fiber, decrease sodium.
In November, Hi-maize helped New Ulm celebrate the completion of year three. Research Chef Emily Munday showed residents and chefs how to increase their fiber intake with Hi-maize and foods naturally high in resistant starch. I talked to dietitians about the health benefits of resistant starch. Check it all out here.
Here's to your health!
Hope Warshaw, RD, CDE
Q&A: Chef Emily Munday
Research Chef Emily Munday joined us in New Ulm, whipping up some delicious and nutritious items made with resistant starch. (See Emily's cream puff shell recipe below - for both sweet and savory fillings!). We asked her to share her thoughts about working with Hi-maize.
How did you find working with Hi-maize?
Working with Hi-maize was really easy. I used Cash Wise Fiber Rich White Bread in a turkey stuffing strata and Racconto Essentials Glycemic Health pasta for my pesto pasta salad - both products contain Hi-maize. These foods worked well in my recipes - they tasted great and didn't affect the texture. Adding Hi-maize to recipes is as simple as adding a scoop of flour. I loved seeing all those empty plates after we offered a taste!
What surprised you about using the ingredient?
I was surprised to find that I could replace up to one third of the flour in my cream puff dough recipe for Hi-maize. It made the puffs crisp on the outside and light and airy on the inside, the perfect vehicle for a creamy filling. I was also surprised at how adding Hi-maize to a smoothie with berries didn't affect the taste or texture at all. For people who don't have much time for cooking, adding Hi-maize to a breakfast or snack smoothie is an easy way to increase fiber and resistant starch.
What kinds of questions did you get from the audience about using Hi-maize?
Everyone I heard from was very excited about the health benefits associated with Hi-maize, especially maintaining healthy blood sugar levels and feeling full for longer. A few of the questions pertained to the gastrointestinal effects such as gas and bloating of some fibers. We were happy to tell them that Hi-maize, because it's digested slowly in the large intestine, doesn't cause these problems, even in large amounts.
Pâte à Choux Dough for Cream Puffswith Hi-maize®
This easy recipe creates a light and airy cream puff shell, perfect for adding your favorite savory or sweet filling such as Creamy Greek Yogurt Cucumber or Creamy Greek Yogurt Blueberry Filling.
INGREDIENTS:
1 cup water
4 T. unsalted butter
1/4 t. salt
2/3 cup all purpose flour
1/3 cup Hi-maize 260 Resistant Starch
5 large eggs
PREPARATION:
Yields approximately 45 cream puff shells, about 10 servings.
Preheat the oven to 400F. Line 2 baking sheets with parchment paper or a silicone-lined baking sheet.
Beat one of the eggs in a small bowl and set aside.
Bring the water, butter and salt to a boil in a medium saucepan. Add the flour and resistant starch all at once, stirring vigorously.
Cook for 1 minute until the mixture forms a ball. Remove to a bowl and allow to cool for 5 minutes.
Add the remaining 4 eggs one at a time, beating well with an electric mixer after each addition. Dough should be smooth and sticky.
Scoop the dough into a pastry bag and pipe out 20-25 1-inch rounds on each baking sheet. Alternatively, drop the dough from a spoon onto the baking sheet. Brush each lightly with the beaten egg.
Bake for 25 minutes or until puffed, golden and hollow on the inside. Remove from the oven and cool completely on a wire rack.
Add your favorite filling!
We'd love to hear from you. Whether you are a health care professional interested in healthful tips for your clients or a food manufacturer looking to improve the nutritional value of your food products, we can help. For questions or more information, please contact Rhonda Witwer, rhonda.witwer@nstarch.com.
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News from Hi-maize® Resistant Starch
In This Issue
Quick Bites
Q&A: Emily Munday
Cream Puff Recipe
Quick Links
More information for health care professionals
More information for food manufacturers
Quick Bites
ILSI Europe published a monograph on Glycemic Response and Health concluding that reducing the glycemic impact of the diet in association with an enhanced fiber intake is a valid nutritional objective.
Look for Hi-maize at these 2012 State Dietetic Association Meetings:
Nebraska (April 12)
Texas (April 13)
Illinois (April 20)
California (April 26/27)
Hi-maize Gets to the Heart of New Ulm
In the last newsletter, we told you we were headed to New Ulm,
Minnesota to participate in Hearts Beat Back: The Heart of New Ulm (HONU) Project's 4th Annual Community Summit and Food Expo. We did just that in early November.
New Ulm, 100 miles southwest of Minneapolis/St. Paul, was founded by two groups of Germans in 1854 looking for a "utopian German community on the American wilderness." Fast-forward 150 years. The heavily German city now reflects America: overweight, frequent hearts attacks and onset of type 2 diabetes.
Time to orchestrate a health turnaround! HONU is a 10 year collaborative effort between the Minnesota Heart Institute Foundation (MHIF), New Ulm's two medical centers, Allina Hospitals & Clinics and New Ulm Medical Center, along with the leaders and residents.
The primary healthy eating goal? "To eat five or more servings a day of fruits and vegetables because people who do are 30% less likely to have a heart attack," said Jackie Boucher, MS, RD, CDE, V.P. of Education for MHIF and HONU Project Director. Two more goals: up fiber, decrease sodium.
In November, Hi-maize helped New Ulm celebrate the completion of year three. Research Chef Emily Munday showed residents and chefs how to increase their fiber intake with Hi-maize and foods naturally high in resistant starch. I talked to dietitians about the health benefits of resistant starch. Check it all out here.
Here's to your health!
Hope Warshaw, RD, CDE
Q&A: Chef Emily Munday
Research Chef Emily Munday joined us in New Ulm, whipping up some delicious and nutritious items made with resistant starch. (See Emily's cream puff shell recipe below - for both sweet and savory fillings!). We asked her to share her thoughts about working with Hi-maize.
How did you find working with Hi-maize?
Working with Hi-maize was really easy. I used Cash Wise Fiber Rich White Bread in a turkey stuffing strata and Racconto Essentials Glycemic Health pasta for my pesto pasta salad - both products contain Hi-maize. These foods worked well in my recipes - they tasted great and didn't affect the texture. Adding Hi-maize to recipes is as simple as adding a scoop of flour. I loved seeing all those empty plates after we offered a taste!
What surprised you about using the ingredient?
I was surprised to find that I could replace up to one third of the flour in my cream puff dough recipe for Hi-maize. It made the puffs crisp on the outside and light and airy on the inside, the perfect vehicle for a creamy filling. I was also surprised at how adding Hi-maize to a smoothie with berries didn't affect the taste or texture at all. For people who don't have much time for cooking, adding Hi-maize to a breakfast or snack smoothie is an easy way to increase fiber and resistant starch.
What kinds of questions did you get from the audience about using Hi-maize?
Everyone I heard from was very excited about the health benefits associated with Hi-maize, especially maintaining healthy blood sugar levels and feeling full for longer. A few of the questions pertained to the gastrointestinal effects such as gas and bloating of some fibers. We were happy to tell them that Hi-maize, because it's digested slowly in the large intestine, doesn't cause these problems, even in large amounts.
Pâte à Choux Dough for Cream Puffswith Hi-maize®
This easy recipe creates a light and airy cream puff shell, perfect for adding your favorite savory or sweet filling such as Creamy Greek Yogurt Cucumber or Creamy Greek Yogurt Blueberry Filling.
INGREDIENTS:
1 cup water
4 T. unsalted butter
1/4 t. salt
2/3 cup all purpose flour
1/3 cup Hi-maize 260 Resistant Starch
5 large eggs
PREPARATION:
Yields approximately 45 cream puff shells, about 10 servings.
Preheat the oven to 400F. Line 2 baking sheets with parchment paper or a silicone-lined baking sheet.
Beat one of the eggs in a small bowl and set aside.
Bring the water, butter and salt to a boil in a medium saucepan. Add the flour and resistant starch all at once, stirring vigorously.
Cook for 1 minute until the mixture forms a ball. Remove to a bowl and allow to cool for 5 minutes.
Add the remaining 4 eggs one at a time, beating well with an electric mixer after each addition. Dough should be smooth and sticky.
Scoop the dough into a pastry bag and pipe out 20-25 1-inch rounds on each baking sheet. Alternatively, drop the dough from a spoon onto the baking sheet. Brush each lightly with the beaten egg.
Bake for 25 minutes or until puffed, golden and hollow on the inside. Remove from the oven and cool completely on a wire rack.
Add your favorite filling!
We'd love to hear from you. Whether you are a health care professional interested in healthful tips for your clients or a food manufacturer looking to improve the nutritional value of your food products, we can help. For questions or more information, please contact Rhonda Witwer, rhonda.witwer@nstarch.com.
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