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Organic buckwheat flour is obtained from the grinding of buckwheat seeds grown following organic and sustainable agricultural practices. Buckwheat, despite its name, is not related to wheat and does not contain gluten.

Characteristics of Organic Buckwheat Flour:

Organic Cultivation:

• The buckwheat used to produce the flour is cultivated without the use of pesticides or chemical fertilizers, following organic agricultural practices.

Organic Certification:

• It carries organic certification, guaranteeing that it meets the organic standards established by competent authorities.

Nutritional Profile:

Gluten-Free:

• Buckwheat is naturally gluten-free, making the flour a safe option for those with gluten sensitivity or celiac disease.

High-Quality Proteins:

• It contains high-quality proteins that provide all essential amino acids, making it a good option for those following vegetarian or vegan diets.

Dietary Fiber:

• It is rich in dietary fiber, beneficial for digestive health and blood glucose regulation.

Vitamins and Minerals:

• It provides B vitamins, as well as minerals such as magnesium and manganese.

Common Uses:

Bakery:

• It is used in the preparation of bread, cookies, muffins, and other baked goods, providing a characteristic flavor and distinctive texture.

Crepes and Pancakes:

• It can be incorporated into the making of crepes, pancakes, or pancakes, providing an additional nutritional touch.

Substitute for Wheat Flour:

• It is used as a substitute for wheat flour in many recipes, especially for those seeking gluten-free options.

Additional Benefits:

Low Glycemic Index:

• Buckwheat has a low glycemic index, meaning it does not cause sharp spikes in blood sugar levels.

Special Flavor and Texture:

• It provides an earthy flavor and a denser texture to preparations, which can be appreciated in certain types of bread and baked goods.

Energy value 1431kJ/338kcal

Carbohydrates 65.8 g

Sugars: 1.1 g

Fats 1.3 g

Saturated: 0.3 g

Proteins 13.6 g

Fiber 4.0 g

Salt 0.0 g