DESCRIPTION AND USE -
Buckwheat flour is a nutritious, gluten-free flour that is also known as Kuttu in Hindi. Buckwheat makes a significant appearance on the Indian dining table during Navratri, when many people, especially in North India, steer clear of grains like wheat and rice for those nine days. So, yes, it is not a member of the grass family and instead falls under the pseudocereal category because it is actually a fruit seed. The buckwheat plant is a short-season crop and is often grown as a reliable second crop. The seeds are ground into flour that is then used to make a number of delicacies. Buckwheat is featured not only in India but also around the world. In India, we have Kuttu ki Puri or Kuttu Pakoras; in Japan and Korea, it is commonly used to make noodles like soba and guksu; And Russians use it to make a favorite breakfast called blini, which is similar to crepes and is usually topped with crème fraîche, smoked salmon, or roe, and garnished with a sprig of dill. Europeans also use it to make pancakes, crepes, and breads.

Unlike wheat, buckwheat is gluten-free and has a more rustic, earthy flavor. When made into pancakes, puris, and the like, it lends a slight brown tint to dishes. Because it lacks gluten, handling the flour isn't easy. For beginners, it can be quite difficult. But start experimenting in the kitchen and learning how to do it, and you're sure to develop a fondness for this ancient grain.

THE HEALTH BENEFITS -

• Buckwheat is rich in fiber. Fiber allows for regular bowel movements and reduces the likelihood of experiencing symptoms such as constipation.
• A high-fiber diet will surely protect your digestive health.
• Buckwheat may play a valuable role in controlling blood sugar levels.

NUTRITIONAL VALUES -
• Energy (Kcal) - 348Kcal
• Fat - 2.9 g
• of which saturates - 0.6 g
• Carbohydrates - 65.4 g
• of which sugars - 1.4 g
• Protein - 11.9 g
• Fiber - 6.4 g
• Salt - 0.05 g