Buckwheat is one of the versatile gluten-free flours, and this recipe uses a traditional pre-soaking technique to optimise the digestibility of the flour.
You may have noticed that this flour is becoming increasingly popular for people following paleo, gluten-free and grain-free diets. It’s fluffy texture and neutral sapidity provide a flavour base that’s often indistinguishable from traditional grains, and it contains a number of healthy attributes; in particular, it’s large quantity of resistant starch - a healthy prebiotic fibre which can benefit the growth of beneficial bacteria in the gut.
