BUCKWHEAT FLOUR (G20)

Buckwheat flour is finely ground buckwheat groats, small angular shaped pieces that are cream colored until roasted. This is the white, endosperm only buckwheat flour. This hulled buckwheat is rich in amino acids, fiber and considered to be very hearty. Native to central Asia and later introduced to Europe, this plant has been an important food source since the 10th century BCE. Used like a typical grain in baking or cereals, this often mistaken ingredient has no relation to wheat, but is actually a cousin to rhubarb. Its consistency and nutritional benefit allows itself to fare well in gluten-free diets or substituted in for partial amounts of flour to add a healthy punch. • Scientifically named Fagopyrum Esculentum • Naturally gluten-free • Hearty, prevalent crop available in all corners of the world