BUCKWHEAT FLOUR - Gluten Free

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BUCKWHEAT FLOUR - Gluten Free

BUCFLOUR-10

Description:

Buckwheat is a short-season crop that does well on poor soils. Buckwheat is not technically a grain but is a fruit, an annual related to Rhubarb and Sorrel. Native to Central Asia, Buckwheat was introduced to Europe at the end of the middle ages. The word Buckwheat is said to come from the Anglo-Saxon words boc (beech) and whoet (wheat) because the seed resembled a small beechnut and yet was similar in size to a wheat kernel. When unprocessed, the Buckwheat seed is three-sided and has a thick, hard outer shell that must be removed before eating. This is usually done mechanically and the remaining inner seed is called a groat. Hulled Buckwheat is cream colored and the groats are small and angular shaped. When roasted, this grain is called Kasha and can be used in breakfast cereals, bread, soups, and stuffing. Buckwheat Flour is finely ground Buckwheat Groats. Buckwheat Flour carries a strong flavor and is also known as "black wheat". A rich malted flavor makes this flour useful as a thickening agent and in making soba noodles and pancakes. Buckwheat is an excellent source of easily digestive protein, contains all eight essential amino acids, and is low in gluten and a good source of fiber.

Ingredient Statement:

Buckwheat.

Since buckwheat does not contain gluten, it needs to be mixed with some type of gluten-containing flour for baking. In the United States, buckwheat flour is often used to make buckwheat muffins, crepes, and pancakes, a real delight, especially for those allergic to wheat.

Recommended Preparation Instructions:

Add directly to the recipe.