Buckwheat Flour - 200gms
Also Known As:
Kuttu Aatta, Beechwheat Flour, Okhla
Buckwheat flour is flour ground from Fagopyrum esculentum, known more casually as buckwheat. It has a rich, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. In addition, this flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative.
Although buckwheat is treated like a cereal crop, it is not a grass. The grain-like fruit of buckwheat is what is harvested and eaten, after the hard outer husk has been pulled away. The plant thrives in poor growing conditions and matures quickly, two things which have made it a popular choice of crop around the world. In addition to making flour from the buckwheat harvest, people also crack it into groats and steam or boil them in puddings and porridge. Buckwheat is also planted as a cover crop for beekeeping, since it produces a high volume of flavorful nectar.
To make buckwheat flour, the plants are mowed and allowed to dry before threshing to remove the inedible outer husk. The fruit is allowed to dry out completely, to prevent it from going rancid. It is ground, typically with the outer bran, which is high in fiber and other nutrients. The bran turns the resulting flour a rich brown color, with dark flecks. Then, it is packaged for sale on its own, or blended with other flours.
- Buckwheat is a very good source of iron and calcium and a good source of magnesium and dietary fiber. Thus, it is recommended for people with high cholesterol levels.
- Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin.
- The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.
- Inclusion of buckwheat flour will also make a dish more nutritious, since buckwheat is high in niacin and vitamin B, among other things.
How to Use:
- For people who are not limited by dietary restrictions, mixed flours with buckwheat included can be used in baking bread, muffins, pancakes and biscuits.
- For breads, no more than half of the total flour should be buckwheat, as it can have an impact on rising and dough performance. The rich flavor complements many foods, and can elevate a dish from the mundane to the interesting.
- Inclusion of buckwheat will also make a dish more nutritious, since it is high in fiber, amino acids, protein, niacin, and vitamin B, among other things.
- Use buckwheat flour to make pancakes which go very well as a breakfast dish.
- Use to make nutritious dhoklas (steamed savoury), chilas (thin crepes), etc.
- Combine with other flours to make waffle batter, pancake batters etc.
- In Japan, buckwheat flour is used to make traditional buckwheat soba noodles.