Buckwheat flour is a gluten-free alternative to wheat flour.
Buckwheat Flour
What is Buckwheat Flour?
Buckwheat flour is a brown to dark-brown powder made by grinding the buckwheat fruit (seed). It has no relation to wheat, and is gluten-free.
Origin
China is the main producer of Buckwheat.
Function
Buckwheat is mainly used for its carbohydrate function and a non-gluten flour. It is high in essential amino acids, and fiber.
Composition
71% carbohydrate, 12% protein, 11% moisture, 7% fiber, 3% fat
Application
Blend with wheat flour, maximum usage of 40% of wheat flour levels, to prevent undesired flavor and texture. Use in tortillas, bread, cakes, cookies, pancakes.
For gluten-free products, blend buckwheat flour with other gluten-free flours (i.e. rice, sorghum).
Nutrition
High in protein, fiber and amino acids. Gluten-free.
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