NZ freshly milled organic wholegrain buckwheat flour.
Milled in Palmerston North by the not-for-profit registered charity Wholegrain Organics. Wholegrain Organics uses any profit made to sponsor their Hands-On Food educational program for 12-19 year-olds.
Buckwheat flour is an extremely high quality flour that retains all its nutrients and valuable vitamins. The flour does not overheat because of the air flow and is very fine even though wholegrain. Buckwheat is very high in magnesium (by volume). One cup of it is said to contain 98% of a person's daily magnesium needs. Although the name implies it, buckwheat isn't a type of wheat, not even a grain. It is gluten-free and belongs to the rhubarb family. It is a pseudo grain. Buckwheat is rich in complex carbohydrates and is a very good source of plant protein, the protein being readily available (giving a biological value above 90%). This is explained by the high concentration of all essential amino acids. It is also rich in iron, zinc and selenium. Buckwheat is one of the most important foods in Russia and Poland. They simply cook the roasted kernels, use it in soups or eat it like rice. Buckwheat flour is very well suited to waffles or pancakes, and can also be used in cakes, biscuits and bread. Buckwheat flour is used in Eastern Europe to make blinis, in the US to make crepes and pancakes and in Asia to make Japanese soba noodles. The rich flavour of buckwheat complements many recipes and elevates the mundane to the interesting.