Buckwheat Flour Organic
The whole buckwheat grain is milled including the outer husk and then sieved to remove 30% of the bran. Buckwheat is high in quality plant proteins which provide a well-balanced variety of essential and non-essential amino acids.
Buckwheat also contains a rich source of antioxidants, soluble fibre and minerals. The mineral content is Buckwheat Flour is far superior when compared to rice flour as it contains significantly more Iron, Zinc, Calcium, Magnesium, potassium, copper and manganese.
Buckwheat flour is actually not a type of wheat but belongs to the same family as rhubarb. Buckwheat flour is most commonly used to make buckwheat pancakes or dumplings; however it can add an interesting taste when small amounts are added to recipes calling for a variety of flours.
High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones. Buckwheat is so versatile the hulls are used as pillow stuffing for those allergic to feathers, dust, and pollen.
Buckwheat is a gluten free super food which is great for celiac and diabetics. It is a highly nourishing, energizing and tasty food that can be eaten instead of rice or the usual porridge.
Buckwheat flour can be used to replace up to half of other gluten free flours used when baking muffins, bread, cakes and cookies. If you replace a portion of rice flour with buckwheat flour when making gluten-free recipes, the amount of essential minerals and nutritional value is significantly increased. Light buckwheat flour can also be used as a thickener for sauces, soups and casseroles.
Storage: Airtight container, in a clean, dry, cool area, recommended temperature 0-15° Celsius.