Buckwheat Flour is made from 100% whole grain buckwheat groats.
Despite the name, buckwheat isn’t related to wheat and is gluten-free.
The nutritional profile of buckwheat is quite impressive. It is high in fiber, protein, niacin, amino acids and vitamin D. It is also rich in potassium, phosphorus, iron and calcium. The protein in buckwheat is said to be one of the best sources of protein available from plants and it contains all of the essential amino acids.
Because it is gluten-free, buckwheat is a suitable substitute for wheat flour for anyone with celiac disease or sensitivities to gluten. Although it is a specialty flour, I find it is more readily available than other types of non-wheat flours.
Buckwheat is good for the cardiovascular system. It is linked to lower blood pressure and a lowered risk of developing high cholesterol. This is because it is rich in flavanoids which are phytonutrients that help protect against disease by acting as antioxidants.
Buckwheat also contains high levels of magnesium which helps relax to blood vessels that improving blood flow. The nutrients in buckwheat also help to control blood sugar levels and of great benefit to people with diabetes.
Use Buckwheat Flour for making Buckwheat pancakes, noodles and pastas, blini and as a replacement for wheat flour in baked goods.