Healthy Food Database
Flour - Buckwheat
Ground from the seeds of an herbaceous plant originating in Asia, buckwheat flour is a common ingredient in pancake mixes, and is also used to make soba noodles. It has an earthy, slightly sour flavour and is safe for those with coeliac disease or wheat intolerance. Buckwheat flour is available in three varieties, light, medium and dark, depending on the kind of buckwheat it is milled from. The dark type boasts the strongest flavour and is the most nutritious.
Category: Grain
In Season:
all year
To Buy:
Some lower quality buckwheat flour may be blended with wheat flour, so if wheat or gluten intolerant check labels well.
To Store:
Store in an airtight container in the pantry, fridge or freezer.
Tips & Tricks:
Make your own buckwheat flour by processing whole white buckwheat groats in a blender or food processor.
Cooking Tips:
Combine buckwheat flour with whole wheat flour to make delicious breads, muffins and pancakes.
Nutrition per 1 Cup:
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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