An ancient grain, buckwheat has been harvested for its energy and nutrients in China and the Himalayas for 8,000 years. The grain used in the flour comes from the rich Central Western region of New South Wales.
Buckwheat is a fruit seed, not a cereal grain and is closely related to rhubarb. It is considered to be one of the healthiest alternatives to whole grains. It is high in protein and fibre and has all the essential amino acids. Buckwheat flour is also high in magnesium, copper, folate and manganese.
This flour is very popular in Japan where it’s used to make soba noodles, though it is very versatile and can be used in many recipes. It is often used in pancakes and crepes and is beginning to be a pastry chef’s favourite in cakes. It is best used in conjunction with other flours such as rice, tapioca or maize, and imparts a pleasant ‘nutty’ flavour to the finished products.