BIO BUCKWHEAT FLOUR 1 Kg

The BIO Oltresole Buckwheat Flour is certified Organic. To obtain the flour, the pyramidal seed is peeled and ground. Buckwheat has a rustic aroma of dried fruit with an almost earthy hint and a slight bitter aftertaste given by the numerous flavonoids it contains. It is therefore a very rich flour from a nutritional point of view. Buckwheat flour is a product particularly sought after by those who follow alternative diets and by those who are intolerant to gluten as it is absent. It is mistakenly thought that it is obtained from a cereal when in reality buckwheat is a pseudo-cereal plant completely different from the grasses with which it has in common only the processing of certain types of products. In fact, from a botanical point of view, buckwheat has nothing in common with wheat, its name seems to be associated with episodes to be found in the past when it was used for food counterfeiting. The addition of buckwheat flour gives the gluten-free pasta a more compact consistency, thus making it more suitable for cooking. Furthermore, buckwheat doughs absorb smaller quantities of liquid during cooking. PAIRING: Buckwheat flour is practically impossible to rise or at least does not rise very little if taken alone. This is because it has little ability to form the starch "lattice" by binding to water within which the air bubbles remain trapped and this means that, for example, a bread can rise in a limited way. Certainly it is possible to mix buckwheat flour with other flours (for example wheat flour) but in these cases we will not be able to prepare gluten-free products and we will lose one of the potential advantages of this flour. However, using this flour it is possible to prepare many other particular products. Alongside traditional products such as pizzoccheri and manfrigoli we find it also used thanks to its full flavor and its crunchy and crunchy texture in many delicious sweet recipes such as biscuits, cakes and pies to be filled with chocolate jams, creams and much more. WELLNESS AND HEALTH: Buckwheat flour is characterized by a high biological value: it is in fact rich in essential amino acids and especially soluble fibers that slow down the absorption of carbohydrates and at the same time facilitate intestinal transit. Unfortunately, these two fundamental elements from a nutritional point of view are not useful in baking: in fact, proteins cannot be bread-making and fibers (where flour is used in large quantities) inhibit the development of the dough. Buckwheat flour is a naturally gluten-free ingredient. CURIOSITY: Buckwheat was considered a low-energy product, the wheat of the poor as it was cheaper to produce but with poor aptitudes, especially for baking. For this reason, often its flour, which is similar to that of soft wheat to the eye, was in ancient times added to wheat flour to do food counterfeiting: the advent of industrialization and the possibility of growing wheat at much lower costs. compared to the past, therefore, it has practically eliminated the Saracen.