It provides great quality calories, as well as proteins with high biological value and completely unsaturated oil. Its nutritional profile is similar to quinoa, therefore it can be added in a 10% to 20% proportion to gluten-free flours to obtain airy and fluffy dough.
It can be used in a great variety of dishes, such as pancakes, wholemeal bread, butter cookies, sweet or salted crepes, blinis, soba noodles, gnocchi, chocolate ice cream, beer, etc. It is a great thickener and it is the perfect ingredient for cereals and pulses, always increasing the quality of protein in stews, soups, puddings, sauces and salted creams.
HIGH Glycemic index = 70.
All the components of our formulas are GLUTEN-FREE.
Due to the biological quality of its proteins and its high mineral contents (potassium, magnesium, iron and selenium),
DAYELET BUCKWHEAT FLOUR can be considered as a GLUTEN-FREE nutritional supplement that provides great dietary value, a mild flavour and rich texture suitable for any kind of refined flour.
DAYELET BUCKWHEAT FLOUR also provides B vitamin (double than rice) and antioxidants such as rutin, which is a great anti-inflammatory component. It also contains lysine, an essential amino acid that occurs naturally in gluten-free cereals.
NUTRITION INFORMATION PER 100g:
360 kcal/1510 kj per 100 g. Fat; 2% (Saturated fat: 0%). Carbohydrates: 72% (72% of them are starches). Nutritional fibres: 5.6%. Protein: 10%. Salt: 0%.
DAYELET BUCKWHEAT FLOUR provides many carbohydrates and proteins which makes it an ideal supplement in energy foods. Due to its high fibre contents, it delays glucose absorption in blood.
For these reasons and for its high nutritional values it is widely used in sports diets and weight control diets, and it is perfectly suitable for people with coeliac disease or gluten, wheat or soy allergies, as well as for people with diabetes.
DAYELET BUCKWHEAT FLOUR can be used in a great variety of bread and pastry recipes. Since it does not contain fermented sugars, a high dosage can extend fermentation processes; therefore, it is not advisable to add more than 25% of this product over the total weight of dough.
Nevertheless, it is quite easy to find the right addition proportion and improve any type of gluten-free or regular flour. If you wish to use it as a thickener in soups or polentas, add one part of flour and two parts of hot liquid (to obtain a spongier texture), bring to boil and then cook over a low heat for 20 minutes.