Since buckwheat flour does not contain gluten, it is very suitable for people with gluten sensitivity or coeliac disease. Rich in nutrients, buckwheat flour has a very pleasant, sweet and nutty taste. Buckwheat is rich in fibre, protein, niacin, essential amino acids and Vitamin D. In addition, it is an excellent source of potassium, phosphorus, iron and calcium. Since buckwheat contains all essential If you are amino acids, it is considered one of the best plant sources or protein.
Buckwheat is loved in many parts of the world - in Japan and Italy it is used to prepare buckwheat pasta, while in France savoury buckwheat crêpes and buckwheat pies are made from it. In Slovenia, buckwheat flour is used to make hearty dishes like ajdovi žganci (a kind of porridge), ajdovi krapci (a kind of mezzaluna pasta), ajdovi štruklji (boiled roulades), sponge cakes and other sweet and savoury delights. If you do not have gluten sensitivity, it is recommended you mix buckwheat flour with wheat flour to improve the taste of the dishes and enjoy an even better combination of nutrients. For buckwheat read, you should use up to 50 per cent of buckwheat flour, the rest should be wheat flour. People with gluten sensitivity or coeliac disease should mix buckwheat flour with rice flour or cornflour.