Buckwheat Flour, A Gluten-Free Alternative
The current diet and lifestyle of Australians seems to have created a situation in which more and more people are becoming gluten-intolerant. As a result, gluten-free products are gaining popularity and food manufacturers and providers now have a certain responsibility to provide gluten-friendly options.
Increase in Gluten IntoleranceThe reason for the increase in the number of gluten-intolerant people is probably not completely clear. Has this intolerance always existed, has it emerged in response to overexposure to certain foods or is it simply the latest fad?
According to nutritionist Cyndi O’Meara, the recent surge in the number of gluten intolerant people has a lot to do with the fact that we’re consuming it at a greater rate than did generations past. In addition, vitamin D deficiencies and a host of other related problems, effectively reduce the body’s ability to break down gluten in certain parts of the body. This means that large amounts of gluten are remaining in the body for longer, which causes these health problems, many of which express themselves in the form of a sore stomach.
What is Buckwheat?Some types of wheat contain gluten and more alternative products are hitting the supermarket shelves. Buckwheat is one of those special ingredients that is used to make these kinds of products. Contrary to its name, it is actually a seed from a plant that is related to rhubarb, so it is not a type of wheat, rye or barley; even though it is used to make many products that these types of ingredients would be found in.
Obviously, buckwheat is a gluten-free product, but it also has a number of additional health benefits if consumed. Food scientists have revealed that it is rich in natural proteins – being a better source than wheat, rice and millet. Further, buckwheat is made up of a healthy balance of essential and non-essential amino acids, and contains huge amounts of soluble dietary fibre.
Buckwheat FoodsBuckwheat can be used to make a variety of foods and it stands as one of the go-to ingredients to make gluten-free foods. Some of our favourites include crepes/pancakes, muffins, muesli, noodles, obviously bread and if you’re daring enough donuts too. Buckwheat flour has also been used in the production of gluten free beer, of all things!
At Mirfak we believe it’s important to maintain the highest standards across all our product line. We produce ingredients that can be safely consumed by gluten-intolerant people and those that maintain Kosher and Halal diets. Browse our website to find out more about what we offer and nutritional information.