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Nabisco Oreo Biscuit has been around since 1912 and is a huge hit in the US. Almost everyone believes that the actual cream filling crushed between two chocolate discs is what makes them delicious, but from the moment they were released, over 362 billion Oreo cookies have been sold. Thinking about which components are in the Oreo, is it possible that they are considered ingredients for my health? Read on to recognize.
Are Oreos gluten free?
Unfortunately, Oreo is! not gluten FREE. Oreos are enriched with wheat flour as one ingredient, and gluten It is composed of the protein consistency of wheat and grain. Gluten helps give the dough elasticity so that it rises smoothly, holds its proper shape, and the final product gets a chewy texture.
A portion or three Oreo cookies contain 25 grams of carbohydrates, 14 grams of sugar, 7 grams of fat (two saturated), 1 gram of protein, 150 mg of sodium, and trace amounts of iron and calcium. Fields
Oreo Ingredients
1. sugar
Sugar is often used in fried foods as a preservative and helps build and stabilize the structure of processed foods. The highest sugar intake on menus is associated with almost all welfare conditions, including weight gain, obesity, and diabetes. Some still say sugar is an addictive substance that can create cravings.
2. unbleached enriched flour
It contains flour, niacin, iron reduction, thiamine mononutrate (vitamin B1), riboflavin (vitamin B2) and folic acid.
This infiltration is refined, broken down into starch and extracted wheat embryo. This process loses numerous valuable vitamins and minerals, which are replaced by additives and preservatives to extend the shelf life of the commodity. The unbleached concentrated powder is labeled as a refined carbohydrate and cannot be absorbed by the human body. If the question is asked, is it Oreo gluten Free? We assure you that the answer to this question will resonate throughout this section.
3. high oil acid canola and/or palm and/or canola oil
These oils contain many healthy monosaturated fats and almost no saturated fats (no trans fats). When used in baking, these oils extend the shelf life of products. Canola oil is commonly found in processed foods, especially baked and fried foods. In addition to quite a few good fats and a few bad fats, canola oil also contains omega-3 fatty acids.
4. cocoa (processed with alkalia).
Treating cocoa with alkalia reduced the bitterness of the cocoa and darkened its color. This process reduces the number of flavonoids in the cocoa.
5. corn syrup with the highest fructose content
High fructose corn syrup (HFC) is made by extracting dextrose from corn syrup and converting it to fructose. This makes HFC much tastier than corn syrup and more favorable than sugar, which is why it is often used in processed foods. For example, the negative effects are not easy to digest at all (full digestion costs up to 4 days.) HFK use has been associated with diabetes, high cholesterol levels, high blood pressure, liver fat, weight gain, and obesity.
6. plants (baking soda and/or calcium phosphate)
Bakkerssoda is a chemical mixture used in research and batters. They work with the actual dough and batter to release gas, causing the formation of some bubbles when the chemicals react to heat, making the fried food loose and soft.
7. corn starch
Corn starch is used in processed foods for its great thickening. The process of making corn starch consists in the removal of the outer husks of corn kernels and processing them into endosperm so coleated. However, it is possible to think of corn starch as gluten free if only enriched flour is not removed from the cookie, is the answer to eating Oreos. gluten free? – remains no.
8. salt
Fried amlodine often contains more sodium than the natural product. Salt is usually added during the production process to add flavor and extend the shelf life of the product.
9. sojalecithin
Sojalecithin is often used in baked and fried foods to emulsify fats. People allergic to soy or lecithin should disregard the use of soy lecithin.
10. vanilliné (artificial flavor)
Vanillin is often used as a substitute for vanilla extract in many processed foods for flavor.
11. chocolate
Any product prepared based on cocoa butter and cocoa components is considered chocolate. In processed products, chocolate is often artificially sweetened with flavor. Often, companies save on price by reducing the number of cocoa components by replacing them with other fats.
How to make gluten-free Oreos at home
Now, the answer to the question – Oreos! gluten Free? Those who want to avoid it. gluten You can apply the following recipe for gluten Gluten – Free Oreo Cookies. The cookies are made with almond flour and thus retain the normal crunchiness possible with store-bought Oreos. The insides are made primarily with honey and coconut oil. This is in contrast to buttercream, which contains large amounts of sugar.
Ingredients
Cookies:
½ cup + 6 tablespoons almond flour
¼ cup arrowroot powder
¼ cup unprocessed cocoa powder
4 tablespoons butter
1 tablespoon canned full coconut milk
½ teaspoon vanilla extract
2 tablespoons of raw honey
Buttercream filling:
3* tablespoons of melted coconut oil
½ teaspoon vanilla extract
2 tablespoons water
1 tablespoon raw honey
Method
Cookies:
- Mix almond flour, arrowroot powder and wet cocoa powder in a medium bowl.
- Take another bowl and mix butter with absolute fat, canned coconut, vanilla extract, and raw honey.
- Place the almond flour mixture from the two bowls into one bowl, stir the mixture and place in the freezer for 15 minutes.
- Remove the mixture from the freezer (this should have formed a dough). Roll the dough into a ball shape, place between two sheets of parchment paper and press the dough down to 1/8 inch thick.
- Remove the top layer of the parchment top paper from the crushed dough and place the dough on a baking sheet.
- Make a circle with the dough (about 2 inches) and bake in the oven at 350°F for about 9 to 11 minutes or until light from the outside.
- Remove from oven and allow to cool before placing on a rack.
Buttercream filling:
- Mix all ingredients together (this process is much easier with the help of an electric mixer).
- Using a teaspoon, scoop the mixture in one of the freshly baked cookies (use one teaspoon of stuffing per Oreo).
- Store the Oreos family in the Airtight Package in the freezer.
Comment:
*To melt coconut oil, place coconut oil in a saucepan over a pot of boiling water. Make sure you know for sure if the coconut oil has melted before using. There is no need to choose coconut oil from the store. It can be cheaper to make it yourself. To make it, you get unsweetened, dried coconut and blend it to a creamy texture (similar to peanut butter) in a high-speed blender.
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