Made from organically and sustainably grown buckwheat, this flour is milled with meticulous care, using traditional methods and without treatments, such as chemical bleaching. Eek, they do that to flour?
Despite its name, buckwheat is actually the fruit of a plant related to rhubarb and sorrel. The rich flavour of buckwheat flour complements many recipes and elevates the mundane to the marvellous. It’s popular in many nations for its nutritional benefits - Eastern Europe for blinis, in the US for crepes and pancakes, and in Asia for Japanese soba noodles.
Buckwheat has become popular as a health food due to its high mineral and antioxidant content. Its benefits may include improved blood sugar control as buckwheat scores low to medium on the glycemic index (GI) — a measure of how quickly a food raises blood sugar after a meal — and should not cause unhealthy spikes in blood sugar levels. Further, some of the soluble carbs in buckwheat, such as fagopyritol and D-chiro-inositol, have been shown to help moderate the rise in blood sugar after meals.
Buckwheat contains small amounts of protein, but because of its well-balanced amino acid profile, the protein in buckwheat is very high quality. It is particularly rich in the amino acids lysine and arginine. Buckwheat is richer in minerals than many common cereals, such as rice, wheat, and corn.
The most abundant minerals in common buckwheat are:
- Manganese. Found in high amounts in whole grains, manganese is essential for healthy metabolism, growth, development, and your body's antioxidant defenses.
- Copper. Often lacking in the Western diet, copper is an essential trace element that may benefit heart health when eaten in small amounts.
- Magnesium. When present in sufficient amounts in your diet, this essential mineral may lower your risk of various chronic conditions, such as type 2 diabetes and heart disease.
-Iron. Deficiency in this important mineral leads to anaemia, a condition characterized by reduced oxygen-carrying capacity of your blood.
-Phosphorus. This mineral plays an essential role in the growth and maintenance of body tissues. Compared to other grains, the minerals in cooked buckwheat groats are particularly well absorbed. This is because buckwheat is relatively low in phytic acid, a common inhibitor of mineral absorption found in grains and seeds. This buckwheat is farmed organically.
Organic farming uses no pesticides or artificial fertilisers and works with nature to build the fertility and health of our soil while caring for our environment. Organic farming has a low carbon footprint. Pure and simple, just the way nature intended.
How to Use Buckwheat flour is a great grain-free flour suitable for all your baking needs. Buckwheat flour is a little denser than some other whole flours. When using Buckwheat flour in bread dough, it is best to mix it half-half with another flour to ensure proper proving and rising. For a delicious wheat-free loaf, try combining 3 parts buckwheat with 2 of quinoa and 1 part brown rice flour. Buckwheat also makes a great sourdough. Organic Buckwheat flour is deliciously suitable for pizza bases, home-made pasta and traditional Japanese Soba noodles. Or create yummy pancakes – great with banana and maple syrup; scrumptious biscuits and muffins; and hearty pie crusts.