BUCKWHEAT FLOUR ORGANIC 500g.

BUCKWHEAT FLOUR ORGANIC 500g.

It is an excellent source of protein. For example, 100 g of buckwheat contains 11-14 g of protein.
It is rich in B vitamins, especially riboflavin (B2) and niacin (B3), vitamins E and K, and contains many minerals and trace elements (calcium, iron, magnesium, phosphorus, potassium, zinc, manganese, selenium and copper).

It has been observed that consuming buckwheat enhances cardiovascular health, as it helps regulate cholesterol (reduces levels of LDL "bad" cholesterol and raises HDL "good" cholesterol) and blood pressure.

It contributes to the regulation of blood sugar, as fiber has the property of delaying the absorption of glucose after consuming a meal. At the same time, it significantly helps in the proper functioning of the intestine, while providing rapid satiety.

It does not contain gluten.

Gluten-free bread with cranberries and sunflower seeds
( recipe by Angeliki Xanthakis from the cooking blog "Little Kitchen" )

Ingredients for a loaf
1/2 kilo buckwheat flour (available in bulk)
1 sachet of gluten-free yeast 7 g.
3 tbsp. sunflower seeds
2 tbsp cranberries
almost 2 cups lukewarm water
1 tsp sugar
3/4 tsp salt
1 tbsp olive oil

Implementation
In a bowl, put a cup of lukewarm water and add the yeast and sugar.
Mix and add the oil, cranberries, sunflower seeds and enough of the flour.
Knead while then adding the remaining flour, salt, and the remaining water (it probably won't take up the entire 2nd cup. If you don't have any more buckwheat flour, be careful with the water because if it drops too much, you will have to add flour).
Knead for a few minutes, until we have a dough that does not stick to our hands.
We shape our dough, place it on a baking sheet lined with baking paper, score it and let it rise for half an hour at room temperature or in a turned-off oven.
Bake in a preheated oven with air at 180 degrees for one hour.
Let it cool and serve.

Source: http://mikrikouzina.blogspot.gr/2014/10/gluten-free-bread-with-cranberries-and.html