Whole wheat buckwheat flour is made by grinding seeds belonging to the Polygonaceae family. It is gluten-free and therefore suitable for celiacs. Its intense flavor is much more pleasant when mixed with other flours. It is also available commercially in organic varieties.

USES IN THE FOOD INDUSTRY: Buckwheat flour is used in the production of pizza, bread, and focaccia, and in baked goods for celiacs. In cooking, it is used to make polenta, pasta such as pizzoccheri from Valtellina, biscuits, and other desserts.

HEALTH: Buckwheat flour has a low glycemic index of 40, about half that of regular flour, which has a glycemic index of 85. It contains slow-digesting starch, making it ideal for diabetics. It's a good source of protein (18%) with a high biological value: it's rich in essential amino acids, especially lysine, threonine, and tryptophan. A quarter cup of flour contains only 1 gram of fat and only 100 calories. A cup of flour contains a full 3 grams of fiber. In sensitive patients, ingesting the seeds or flour can cause allergic reactions, even severe ones, such as anaphylaxis.