Eggplant, also known as psyllium, is an exceptional ingredient, especially appreciated in gluten-free cooking. At MONCANA, we focus on the highest quality of our products, so our ground egg plantain is distinguished by its extremely fine grinding. As a result, it not only improves the texture of gluten-free baked goods, but also increases the bioavailability of nutrients, which is especially important for those concerned about a healthy diet. What other benefits are associated with the use of egg plant?

Properties and health benefits of ground eggplant

Egg plantain (Plantago ovata) is a natural source of dietary fiber derived from a plant that grows mainly in areas of India and Pakistan. The seeds of this plant, also known as psyllium, are rich in soluble fiber, which forms a gel-like consistency when in contact with water. This process makes eggplant great for supporting intestinal peristalsis, regulating the digestive system and stabilizing blood sugar levels. Consumption of eggplant has a number of health benefits:

• Support for the digestive system - Eggplant is rich in fiber, which promotes regularity of bowel movements and helps prevent constipation. The gel, which is made from plantain, also supports natural intestinal cleansing, which is beneficial for intestinal microflora.
• Regulation of sugar and cholesterol levels - Soluble fiber helps stabilize blood glucose levels, which is important for those concerned about normal sugar levels, and also supports the maintenance of healthy cholesterol levels, reducing the risk of cardiovascular disease.
• A feeling of satiety - Consuming plantain before meals can help control appetite, thanks to the fiber's gelling properties. This is an excellent ingredient for those on a reduction diet or who want to better control their calorie intake.

Functions of ground egg plant in gluten-free baking

Eggplant is a valued ingredient in gluten-free baking because of its exceptional binding and stabilizing properties. Its extremely fine grinding makes it act as a natural thickener and binder in gluten-free baked goods, which often lack the elasticity and texture typical of gluten-containing products. The addition of egg plant to the dough helps retain moisture and gives baked goods a better texture, making cakes and baked goods softer and fluffier.

The fine grinding of our egg plantain further improves its ability to absorb liquids, allowing it to achieve the perfect batter consistency without worrying about baked goods being too dry or falling apart. With this, you can make tasty gluten-free breads, cakes, muffins or pancakes with great texture.
Improved dough texture - Due to its fine grinding, MONCANA egg plantain absorbs water perfectly, creating a gel that gives baked goods the elasticity and softness that is difficult to achieve in traditional gluten-free baked goods.

• Gluten substitution - Gluten gives traditional baked goods springiness and texture. In gluten-free baked goods, egg plantain plays this role, increasing the elasticity of the dough and preventing it from crumbling.
• Increasing the shelf life of baked goods - Eggplant's binding properties keep baked goods fresh and moist longer, which is especially useful in gluten-free baking, where baked goods tend to dry out more quickly.
• Easier dough shaping - The use of egg plantain makes the dough more malleable, which makes it easier to form, such as for gluten-free bread or rolls.

MONCANA - the highest quality ground egg plantain

Our MONCANA ground egg plantain is a high quality product, sourced from controlled cultivation and processed with care to preserve all natural nutrients. Thanks to the micronization process, our grandmother is distinguished by the highest quality of fine grinding, which increases its effectiveness in both gluten-free recipes and health benefits.

MONCANA egg plantain is suitable for vegans, vegetarians and people on a gluten-free diet, and thanks to its versatility, every home baker can enjoy healthy and tasty gluten-free baked goods with perfect texture.