Our BUCKWHEAT FLOUR, gluten-free flour.
Origin and supply chain are controlled directly by us: its stone milling, inside our historic mill still working with water, is dedicated, in fact we have a special millstone for this NOT cereal.
Did you know that buckwheat is incorrectly called buckwheat? It’s actually part of polygonaceae along with spinach and rhubarb. That’s why it’s gluten free.
Typical flour of dark color, used in many traditional recipes and indicated for
-those suffering from gluten intolerance,
-diabetics,
-those who like to prepare healthy foods.
Buckwheat, even after grinding, maintains a particular type of starch with slower digestion particularly indicated in the diet of diabetics and important is also the amount of antioxidants present in it.
USE
-BREAD if you want to get a traditional bread will be difficult. The lack of gluten prevents water from creating the "mesh" that transforms the mixture into paste. You can add a 10% to wheat flour or other flour such as Wholemeal Spelt or Organic Spelt Monococco to vary the diet. If you want to do it without wheat use baking powder, make some biscuits and not loaves will be easier to cook.
-SWEET better to mix it with the Super semi-wholemeal flour to obtain high and fluffy cakes
-BISCUITS AND TARTS can also be mixed at 30/40%, remember it has a great taste but important, it is good to dose it the first time. Mix it with the Tender Type 1 and you will get a great workability in the preparation of the tart.
-CREPES to be used in purity to feel all the scents and scents of this cereal. Perfect with sweet filling but also salty!
