Super excited to have Australian grown, certified chemical free Buckwheat. It's fresh, mills beautifully and smells lovely.
 
From Blinis in Russia to Soba Noodles in Japan and Kuttu Pakoras in India, buckwheat is a global village child to be loved and shared. It’s not a member of the grass family, but in fact belongs to the same family as rhubarb and sorrel. A wonderfully adaptable, gluten-free flour which is rich in trace minerals and high in protein, iron, zinc, B vitamins and selenium. Buckwheat contains resistant starch which promotes good gut health and helps to balance blood sugar.
 
It works well in breads, cakes and biscuits - especially if paired with lighter flours, ground almonds or starches like tapioca or cornflour.
 
Freshly milled buckwheat has a grassy aroma – it reminds me of the smell of our paddock when it’s been recently slashed. Strong, but not unpleasant. It balances well with sweetners like brown sugar and honey, or strong savoury flavours like smoked salmon and herbs.
 
If you’re making bread, soaking the flour overnight before adding the yeast or fermenting in a sourdough mix will significantly increase the nutritional value. With rutin and quercetin to help strengthen small blood vessels, tannins to support bowel flora and antioxidants like glutathione, no wonder buckwheat is called a superfood. There’s a catch though – with high nutrients, it’s important to ensure your buckwheat flour isn’t stale so buy it freshly milled, in smaller quantities.