Buckwheat Flour is produced by de-hulling and milling grains of buckwheat to form a beige coloured powder. Found in the cooler climate of Europe and parts of China, buckwheat grows best where there are adequate levels of precipitation. Buckwheat is an excellent source of nutrition, containing good levels of protein and minerals such as magnesium and copper.
• Contains high levels of protein.
• Suitable as a thickening and binding agent.
• Has a nutty and slightly earthy taste.
• Becomes gelatinous when heat is applied.
• Ideal substitute for all-purpose flour.
• Commonly used in pancake mixes and other bakery products.
• Works best when combined with other whole-grain flours.