Gluten-Free Wholegrain Buckwheat Flour
ORIGIN: Italy
Buckwheat flour is a naturally gluten-free product obtained by stone milling the whole grain characterized by a rustic aroma and a strong taste given by the numerous flavonoids it contains. This flour also presents a high biological value by being rich in essential amino acids.
It can be a great option, used in combination with other flours, for the preparation of traditional dishes such as pizzoccheri, polenta taragna, soba (buckwheat spaghetti) and many baked goods such as biscuits, snacks, crackers or focaccia. Buckwheat flour can be added to the bread dough to confer a rustic aroma to it and also combined with rice flour in the preparation of crepes or blinis.
