Buckwheat flour is a gluten-free flour with a low glycemic index (GI = 40). An innovative grinding process allows the flour to maintain its classic dark color, and a greater supply of fiber, vitamins and minerals.
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Buckwheat flour is characterized by a high biological value: it is in fact rich in essential amino acids and fiber, especially soluble, which slow down the absorption of carbohydrates and at the same time facilitate intestinal transit. It is among the best alternatives to white flour, it is gluten-free so it can be consumed by everyone, including celiacs.
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