Buckwheat is a grain that originated in China and Central Asia and appeared in Europe in the Middle Ages and has spread to North America over time. In Asia, Europe and the United States, buckwheat is used in the preparation of pancakes, noodles and breads.
Buckwheat is considered an ancient grain: it has undergone only minimal alterations due to varietal selection over the millennia and is therefore largely the same as that consumed by our distant ancestors.
The buckwheat selected by Farinart comes from qualified sources, cultivated with care to ensure exceptional purity and optimal nutritional benefits.
This product is available raw, roasted or sprouted, and is offered whole, cracked or ground into flour. It can be sourced from either conventional or organic farming. Our buckwheat is GMO-free.
Buckwheat is a pseudo-cereal that influences the taste and texture of baked goods to which it is added. With its rich and intense earthy and vegetal flavor with its slight mineral, toasted nut and cocoa notes, it stands out in both savory and sweet applications.
Given the intensity of its taste and due to its viscoelastic properties, buckwheat is often used as a component (30–40%) of the flour in pancakes, breads, and cakes, often combined with wheat flour where it contributes to the softness and increases the moisture content. Replacing wheat flour with buckwheat flour at a rate of 10 to 30% can improve bread texture and slow down the staling process.
Buckwheat is an excellent source of complex carbohydrates including resistant starch which acts as a prebiotic. It is also a source of fiber and of proteins and is particularly rich in lysine. It contains minerals such as manganese, copper, magnesium, zinc, iron and phosphorus, as well as polyphenols and flavonoids. In addition, it is a source of vitamins A, E and the B complex. Its partial replacement for wheat flour (20%) can considerably improve the nutritional profile of bread: it significantly increases the protein, polyphenol, magnesium, iron and zincs contents.
Buckwheat is a gluten-free grain. It is therefore a tasty and nutritious alternative for gluten-free baked goods or pastries. In addition, buckwheat is considered to be a cereal low in FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols).
