Buckwheat Flour

Buckwheat has the word "wheat" in it, however, it is not a wheat grain and is gluten-free. It is a pseudocereal, which is a type of grain that is eaten like cereal but does not belong to the grass family. Buckwheat flour has a deep, earthy taste and is ideal for fast and yeast bread. It has a crumbly texture because of the lack of gluten. It may be blended with other gluten-free flour, such as brown rice flour, to produce a high-quality product.

It is high in iron, folate, magnesium, zinc, manganese, and fiber, as well as a range of B vitamins. Buckwheat flour is also abundant in antioxidants, notably the anti-inflammatory polyphenol rutin. Buckwheat can get contaminated with gluten-containing foods through processing, shipping, or rotational cropping with wheat. To be safe, seek verified gluten-free on the label.