Go against the grain
What's gluten-free, packed with nutrients, and surprisingly versatile? Buckwheat flour, of course! Learn how to use it in your cooking.
What is gluten free; an excellent source of magnesium, fibre, iron, and vitamin B; and can be used in sweet and savoury dishes? Buckwheat flour! This very flavourful flour is so versatile and delicious, it should be in every pantry and used often to create dishes that are nutritious and tasty.
Many people think buckwheat is a cereal grain, but it is actually a fruit seed, making it a suitable substitute for people sensitive to wheat or other grains.
While buckwheat isn’t a true grain, it’s used like one in cooking, giving meals a nutritional boost with its array of antioxidants and minerals, including copper, manganese, and niacin. It is a cholesterol-lowering food and may help reduce and stabilize blood sugar levels following meals, which is a significant factor in preventing diabetes and obesity.
Buckwheat has more protein than rice, wheat, millet, or corn and is high in essential amino acids. Its amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day. Buckwheat’s proteins and flavonoid compounds may help control blood pressure and may also possess anti-inflammatory and anticarcinogenic properties.
Bottom line: having buckwheat in your diet can help you stay fit, nimble, and healthy!
To maintain freshness, buckwheat flour should be kept in the refrigerator or freezer to ensure proper conservation and lasting quality.