One of the oldest types of cereals on Earth, buckwheat (whose name it received from the ancient Greeks, who cultivated it with the light hand of the Hindus), is good by all accounts. No wonder in the 20th century she was named the Queen of all cereals. Scientists were so impressed by the vitamin and mineral composition. Which, by the way, is completely preserved if the flour is ground itself at home from buckwheat that has not been heat-treated (it will be less bright in color).
Buckwheat flour is most often found in recipes with these five products:
Since ancient times in Russia, real Russian pancakes have been cooked with this flour, but with the obligatory addition of wheat flour. This is done due to the lack of binding properties of buckwheat, more precisely, gluten. And any dough mixed only with such flour will fall apart, no matter how many eggs are added to it.
Buckwheat flour dishes are highly recommended for people who are contraindicated in gluten. Because this substance is simply not present in buckwheat. Buckwheat removes toxins, reduces elevated blood sugar levels, and removes excess water from all tissues. It can be introduced into almost all diets and dietary restrictions. For high energy properties and the content of active chemicals.
Buckwheat flour can be mixed not only with wheat, but also with oatmeal or rice. Which is better in many cases, because both are much healthier than wheat (it is too high in calories).
Properties of buckwheat flour
Calories: 353
BZHU per 100 grams: 13.6; 1.2; 71.9
Contains: vitamins B, C, E, PP.
Contains minerals: iodine, calcium, potassium, copper, magnesium, sodium, sulfur, fluorine, phosphorus, zinc.
How to cook buckwheat flour at home
First, the buckwheat needs to be sorted. Then rinse in water and dry in the oven. It should become completely dry. In this form, it can be ground in a coffee grinder, blender, food processor, or hand mill. Store in a dry, carefully sealed container away from sunlight.