This flour is produced from organic black buckwheat and does not contain gluten.Historically, buckwheat originated in the Himalayan region.In the eyes of a botanist, buckwheat is part of the same family as sorrel and rhubarb is polygonaceous.It’s from the category that is called pseudo cereal.
Now, where the word buckwheat is from? The name buckwheat come from wheat and buck a deformation of the word beech, because the form of the grain look like the fruit of the beech. One of the common name of Buckwheat is “black wheat” due to the color of its grains.
Containing 12 to 15% protein and all essential amino acids (including lysine) this flour is also very rich in fiber.To grind this flour, it must first be hulled because its shell brings a lot of bitterness.
It adds a crispy effect to waffles and pancakes, buckwheat goes well with sweet or salty recipes. It pair well with chocolate or blue cheese. Since it doesn’t content gluten it’s better to pair this flour with wheat for baking bread or to not have a sandy texture.
