Researches from the Polish Academy of Sciences recently published a study suggesting substituting some or all of the corn starch in many traditional gluten-free bread recipes with buckwheat ﬂour. In addition to providing higher levels of antioxidants, B vitamins, magnesium, phosphorus and potassium, the study indicated that swapping 40% of the corn starch for buckwheat ﬂour also increased its “overall sensory quality” when compared to the gluten-free bread used in the control. Although recipes were tested with anywhere from 10-40% buckwheat ﬂour, the conclusion clearly points to the 40% buckwheat ﬂour results as having the most nutritional beneﬁts for celiac suﬀerers.
International Journal of Food Science and Technology, October 2010; 45(10):1993–2000. Epub August 25, 2010.
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