Bitter Buckwheat Flour

Buckwheat (Fagopyrum esculentum) popularity hit the West only in recent times when it was discovered as healthy flour alternate for an increasing number of people with gluten intolerance (Celiac disease). As a hardy plant, the Buckwheat is native to high altitudes and Bhutan grows two kinds of species: the sweet buckwheat and bitter buckwheat. Though considered a poor man’s food, it has risen in popularity due to its versatile quality, rich in nutrients, and great source of energy.

It is high in fiber and protein compared to white flour and is a high-energy source due to its high content of carbohydrates. A cup of buckwheat serving provides more than 10 percent of the daily value of four minerals like magnesium and phosphorus that helps you build strong teeth and bones. As a rich source of manganese it helps stabilize the blood sugar level and fights against a toxic glucose analogue called alloxan, which destroys insulin-producing cells in the pancreas. These qualities make it a welcome diet addition for diabetic patients. Buckwheat also provides the much needed copper and iron, both of which are important for the production of red blood cells.
Buckwheat also provides the daily value of three B vitamins like thiamin and niacin, which helps in healthy blood circulation as well as support your nervous system, and B-6 that helps absorb fats and protein. It seems a good idea to replace white flour consumption for buckwheat since it is known to increase “overall sensory quality” and found to have the most nutritional benefits for Celiac patients who are gluten intolerant.