Gluten free flours: Buckwheat flour
“Research even shows that 81% of the population deals with some kind of gluten intolerance.”
Gluten free flours: Buckwheat flours. If you, just like me, (regularly) eat gluten free I am sure you are familiar with buckwheat flour. I like to tell you a bit more about it in this blog.
Do you sometimes feel bloated? Or are you bothered by stomach complaints or intestinal staples? Maybe after eating bread? You might be suffering from some kind of gluten intolerance. Research even shows that 81% of the population deals with some kind of gluten intolerance. (1) If you have serious complaints it is best to consult a doctor or specialist.
When you complaints are not that serious you can try to eat gluten free for a while or reduce gluten in your diet. Buckwheat flour can be a healthy replacement for wheat for example.
Why Buckwheat (flour)?
Buckwheat contains the most fibers from all grains and is a very healthy choice. Fibers give you a full feeling, but they also improve the digestion. (2) Officially buckwheat is no grain, but a seed. There are a lot of antioxidants in it and research shows that eating buckwheat might even have a positive effect om limiting the symptoms of Alzheimer. The antioxidants are anti-inflammatory. Other research shows that people who ate buckwheat, were less likely to develop a high blood pressure, high blood sugar levels and high cholesterol. (3, 4, 5, 6)
If you were to eat 170 grams buckwheat per day, that serves you with 17 grams of fibers, 23 grams of proteins and more than 90% of the Daily Advised Amount of Magnesium, Copper and Manganese. Maybe make a buckwheat porridge with buckwheat flakes instead of oatmeal tomorrow morning? (3, 7)
Because of the nut-like flavor, you can use it in a lot of different recipes. It is really delicious in pancakes, banana bread, cookies en waffles. Enough variations with this delicious flour. Which recipe are you going to make?