what is kuttu flour - #24979
I am really curious about what is kuttu flour because I've heard so much hype lately. My friend's been on this health kick and swears by it! I mean, she says it's great for weight loss or something, but I don't even know what it truly is. I noticed some funny stuff when I tried making a dosa with it last week. It didn’t stick well, and I thought maybe I was doing it wrong! I also got all bloated after eating it—like, did I do something wrong? Or is kuttu flour just not for me? I found this recipe online that mentions it’s gluten-free which caught my eye since I might be sensitive to gluten. But wait, is it possible to use kuttu flour for baking too? I just wanna get it right! Also, how do I know if I'm buying the real stuff? My grocery store had a few options, but they all looked kinda similar. Anyone got tips on what is kuttu flour and how to use it effectively without feeling gross after? 🤔 Trying to stay healthy!
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Doctors’ responses
Kuttu flour, also known as Buckwheat flour, comes from the seeds of the buckwheat plant, a pseudocereal like quinoa, that closely connects with traditional fasting foods in India. Despite the name, it’s not a wheat; it’s naturally gluten-free, making it a go-to option for those with gluten sensitivity. However, it’s important to be cautious, as sometimes processing facilities may introduce cross-contamination with gluten-containing grains. Checking labels or finding mills that guarantee no cross-contamination helps ensure you’re getting a pure product.
Your experience with dosas may relate to the nature of kuttu flour, as it’s inherently dense and sticky when cooked. Mixing it with other flours like water chestnut or adding a bit of rice flour might improve consistency and avoid breakage. If you’re feeling bloated, pay attention to your Agni, or digestive fire—a key Ayurvedic concept that influences digestion and metabolism. Kuttu is heavier, and eating it excessively or without proper pairing, especially in the evening as digestion winds down, may aggravate Vata dosha, causing bloating. Enhancing digestion with spices like cumin, coriander, or ginger might help balance, but start with small quantities to see how your system responds.
For baking, kuttu flour works well in recipes that allow its nutty flavor to shine, like pancakes or muffins, but you might need some binding agents, like psyllium husk or xanthan gum, for structure. When shopping, look for brands with a reputable name in health stores, ensuring it’s not mixed with fillers. Handling the flour with mindfulness and balance according to Ayurvedic principles—considering your personal dosha constitution and digestive capacity—is key to enjoying its benefits without discomfort. If symptoms persist or worsen, consulting with healthcare professionals would be advisable.

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