Buckwheat flour is a naturally gluten-free food which is characterized by its high biological value: it is rich in amino acids essential elements and fibre, especially soluble.
It releases a rustic aroma of dried fruit, with a light bitter aftertaste due to the numerous flavonoids it contains.
Use: added at 30% to bread dough, it gives a pleasant aroma and pleasant chewing; added in the proportion of 20% to the corn flour, it gives life to Polenta Taragna.