What properties buckwheat flour has?

Buckwheat flour is made from buckwheat seeds, which are brown in color when ground. The use of buckwheat in the food industry makes products like bread, pasta and cakes darker in color. Buckwheat has many health properties, and our flour, thanks to state-of-the-art ultra-fine milling technology, retains most of them.

• High fiber content - improves bowel function, prevents constipation, reduces cholesterol absorption
• Power of antioxidants - polyphenols - neutralize free radicals in the body, have anti-inflammatory effects
• Low GI - low glycemic index
• Rich in protein

Vitamins and minerals:

• b vitamins,
• manganese,
• iron, magnesium, potassium, zinc

Use of buckwheat flour in the kitchen

Buckwheat flour can be a very healthy substitute for wheat flour. Products made from buckwheat flour alone are characterized by a darker color, more pronounced flavor, but are also more brittle. Where to use buckwheat flour?

• Baked goods - bread, cakes, cookies
• Pancakes, pies, dumplings, noodles, blintzes
• Thickening of sauces and soups
• Macarons

Buckwheat flour and products made from it have an intense aroma, so your baked goods are sure to be tasty and very flavorful! Including buckwheat flour in your daily diet is a very good way to change your eating habits to a much healthier one.

Why you should rediscover buckwheat?

Buckwheat has been naturally grown in South America for many millennia. In Poland, its popularity has been overshadowed by wheat, which is cheaper and much poorer in nutrients. However, for several years now, thanks to people's growing awareness of healthy eating, it has returned to favor.

Increasingly, Poles are including buckwheat in their menus, and very rightly so! This cereal, compared to regular flour, is rich in nutrients, including many vitamins and minerals. With the use of buckwheat flour in the kitchen, you can cleverly "smuggle" a lot of valuable ingredients that will positively affect health!

Zarzecka K., Gugala M., Mystkowska I., Nutritional value and uses of buckwheat. Advances in Phytotherapy, 2014, 1.

Kunachowicz H . et al., Tables of composition and nutritional value of food. Wydawnictwo Lekarskie PZWL, Warsaw 2017.