Wefood Gluten-Free Raw Buckwheat Flour
Consuming natural and nutritionally rich foods is becoming increasingly important today due to environmental factors. In addition to foods suitable for direct consumption, nutritious flour varieties offered as alternatives to white flour are attracting significant interest. Buckwheat flour stands out among these valuable flours in more ways than one.
Buckwheat flour, with its nutritional value and unique, intense, peanut-like flavor, is among the most popular alternative flours. Its gluten-free formula makes it a popular choice for many people who prioritize their diet, especially those with celiac disease. However, during the processing and packaging stages, it's crucial to ensure that the product's nutritional value is preserved and that cross-contamination with gluten-containing products is prevented. Fortunately, wefood is there for all this!
What is buckwheat flour?
Buckwheat flour is a type of flour obtained from the seeds of the grechka plant, a member of the sorrel family. Despite its name, buckwheat is not actually a grain but falls into the pseudocereal category. Therefore, it does not contain gluten. Buckwheat flour, a food consumed in Asia for centuries, is also cultivated in Russia, European countries, and northern America due to its wide range of uses and benefits. The product, which has a caramel-colored appearance, offers a delicious taste resembling peanuts and chickpeas.
How is Wefood gluten-free raw buckwheat flour made?
Produced from high-quality Russian buckwheat seeds, wefood gluten-free raw buckwheat flour is offered raw, preserving its nutritional value. The seeds are harvested after the plant matures and ground in mills without any heat treatment or other processes. The entire production process, from field to packaging, is carried out on lines that process only gluten-free products to prevent the risk of cross-contamination. Finally, the products arrive in hygienic and reliable glass jars, without any added preservatives or additives.
How do buckwheat flour contribute to nutrition?
The benefits of buckwheat are primarily evaluated as a reliable source of carbohydrates, protein, and
fiber. However, the plant also offers a highly nutritious source of minerals. When ground correctly, the seed's mineral content is highly preserved in its flour form. This makes buckwheat flour rich in iron, phosphate, manganese, copper, and magnesium.
Buckwheat flour consists of approximately 15 percent protein, while more than 10 percent consists of digestion-friendly fiber. Its high carbohydrate content also allows it to effectively and reliably meet the body's daily needs. Furthermore, the natural oil components found in trace amounts in buckwheat flour contribute to a balanced diet, contributing to a multifaceted diet.
What are the benefits of buckwheat flour?
Its
fiber and beneficial carbohydrate content ensure a long-lasting feeling of fullness.
It contributes to the normal functioning of digestive activities.
Since it is unrefined, it eliminates the possibility of rapid changes in blood sugar.
Its protein-rich structure helps with weight control without muscle loss.
It contributes to meeting the body's daily mineral needs.
It is an ideal protein source for vegans.
Since it is gluten-free, it can be safely consumed by celiac patients and those with gluten intolerance.
How is buckwheat flour used? How can it be incorporated into recipes?
You can make nutritious pancakes and crepes for breakfast and other meals.
You can try gluten-free bread recipes.
You can prepare nutritionally rich foods for your baby.
You can use it instead of white flour in all your standard baking recipes or choose it as a supplementary ingredient.
You can create gourmet delights, especially in desserts like chocolate chip cookies and brownies.
How much buckwheat flour should be used?
Due to its gluten-free nature, buckwheat flour can have a firmer texture than white flour recipes. Therefore, in recipes where you use buckwheat flour alone, you can choose to reduce the flour ratio by up to 10 percent compared to the standard. Instead, you can achieve a softer flavor by increasing the amount of water, milk, yeast, baking powder, eggs, or baking soda.
What are the storage conditions for buckwheat flour?
Because buckwheat flour has a dry texture, it can stay fresh for a long time, just like white flour, when stored under the right conditions. However, this requires keeping the product away from moisture and high temperatures. Wefood gluten-free raw buckwheat flour, with its ideal weight and reliable glass jar, preserves its freshness and flavor like new. All you have to do is store the product in a sealed container, away from direct heat and light—preferably in the refrigerator in summer.
Gluten-free raw buckwheat flour
Nutritional values (per 100 g)
Energy 343 kcal
Protein 13.3 g
Carbohydrate 71 g
Sugar 0 g
Fat 3 g
Origin: Russia
