Buckwheat is not really a cereal: it belongs to the botanical family Polygonaceae.
The nutritional characteristics and industrial uses of buckwheat, however, overlap with those of cereals, so this plant is part of the group of pseudocereals, like amaranth and quinoa.
Buckwheat Flour has excellent nutritional values, being in fact a source of protein and a source of fiber; in addition, it is naturally gluten-free.
Use it by mixing it with wheat flour for leavened products such as rustic cakes, cookies or homemade bread.
Ideal for Northern Italy recipes such as pizzoccheri, typical first course from Valtellina region, and polenta.
Buckwheat flour: for rustic and flavorful recipes
Ruggeri Buckwheat flour can be used for making tasty baked goods and to characterize homemade bread by mixing it with wheat flour. This flour is perfect for making regional recipes from the Alps area, such as Pizzoccheri from Valtellina, a special type of first course, polenta and rustic buckwheat cakes. Here is a recipe for a delicious South Tyrolean-style rustic buckwheat cake!
Recipe for Buckwheat Cake
Ingredients: 200 g buckwheat flour - 150 g sugar - 3 eggs - 130 ml sunflower oil - 8 g baking powder (half a packet) - a pinch of salt.
Procedure: in a bowl whisk the eggs with the sugar and a pinch of salt. Add the oil flush while continuing to beat the mix. Add the flour a little at a time and mix well. Incorporate the baking powder and pour the blend into a buttered and floured mold (20 cm of diameter). Bake at 180°C for about 35 min. When the cake has cooled, fill to taste with berry jam.
Buckwheat flour (Fagopyrum Esculentum).
It may contain traces of milk, eggs, soybeans, sesame seeds, lupins and cereals containing gluten.
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