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BUCKWHEAT FLOUR (KUTTU ATTA)
- Buckwheat flour is usually made from unroasted groats (the kernels of the plant) and depending on the quantity of the dark hull that remains, the flour is graded light, medium, or dark.
- It has good nutritional value and a unique taste which adds complexity to baked products.
- It has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.
- Buckwheat flour is a rich source of the amino acid, lysine and it contains high levels of protein, calcium, magnesium, phosphorous, B vitamins, and iron.
