Buckwheat Flour

Buckwheat it's not really a cereal and is part of the family of Polygonaceae.

The nutritional characteristics and the industrial uses of buckwheat are however comparable to those of cereals, therefore this plant is included in the pseudocereal group, such as amaranth and quinoa.

Buckwheat Flour has excellent nutritional values, it is in fact source of protein and source of fiber; it's also naturally gluten-free.

You can mix it with wheat flour for making leavened products such as rustic cakes, biscuits or homemade bread.

Buckwheat Flour: for rustic and tasty recipes

Ruggeri buckwheat flour can be used to make different baked goods than usual and to characterize homemade bread, mixing it with soft wheat flour. This flour is perfect for preparing regional Italian recipes typical of the Valtellina area, such as pizzoccheri, a special type of gnocchi, polenta taragna and rustic buckwheat cakes. Here is a recipe for a delicious rustic cake in perfect South Tyrolean style!

Buckwheat Cake Recipe

Ingredients: 200 g of buckwheat flour - 150 g of sugar - 3 eggs - 130 ml of sunflower seed oil - 8 g of baking powder (half a sachet) - a pinch of salt.

Procedure: in a bowl, beat the eggs with the sugar and a pinch of salt. Add the oil in a drizzle, continuing to beat the mixture. Add the flour a little at a time and mix well. Incorporate the baking powder into the mixture. Pour the mixture into a greased and floured 20 cm diameter mold and bake at 180°C for about 35 minutes. When the cake has cooled, fill it as desired or with berry jam.

Ingredients:buckwheat flour.

May contain milk, eggs, soy, sesame seeds, lupins, cereals containing gluten, mustard.