ORGANIC BUCKWHEAT, flour
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Origin: China / USA
Production: ground whole buckwheat groats
Despite the name, Buckwheat is not a wheat (grass family) or cereal but a seed fro
m a flowering plant related to Rhubarb. This ancient seed has a distinct, tetrahedral shape and was domesticated and first cultivated in Asia as early as 6000BC. It was one of the earliest crops introduced by Europeans to North America. Buckwheat is a short-season crop that does well on low-fertility or acidic soils and is commonly used as a green manure,
Qualities: Buckwheat is naturally gluten free and an important source of high-quality plant protein which contains all eight essential amino acids as well as Alpha-Linolenic Acid, which is one of the two essential fatty acids. It is also high in lysine, B vitamins as well as minerals such as phosphorus and magnesium (build strong bones and teeth), iron, zinc, and copper (produce red blood cells) and manganese (helps stabilize blood sugar). Its high content of both soluble and insoluble fiber may aid in keeping blood sugar levels balanced and lowering cholesterol levels.
Common use: Common use: Buckwheat flour has a distinctive flavor and is often mixed with other flours to lend its distinctive taste to many baked goods. It is used in noodles (called Soba in Japan), crepes, and many gluten-free baked goods.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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I made buckwheat pancakes for my 15 month old and he could not get enough of them. I also tried mixed a bit of buckwheat when making homemade gnocchi and dare I say it was another hit. Highly recommend. It is more dense than regular flour but a great substitute.