Whole Wheat Flour or Gluten-Free Buckwheat Flour?

 


Have you ever wondered what gluten is and what is the hype about gluten-free foods?

Well, gluten is a sticky substance that is found in grains. For people with celiac disease or who have gluten intolerance, consuming gluten can cause many health issues. It may lead to some intestinal damage, malabsorption of nutrients, diarrhea, or trigger an allergic reaction. They are therefore advised to eat gluten-free flour only.

Today we will discuss whole wheat flour vs buckwheat flour. They might seem similar but whole wheat flour is made from grains while buckwheat is made from the seeds of a plant in the buckwheat family. This leads to a major difference between the two- gluten. Wheat flour contains gluten, while buckwheat is gluten-free. Now let’s look at some other differences between the two.


Calories


The calorie that can be helpful for weight loss is found in gluten-free buckwheat. It is a high-fiber food, which also makes it slower to digest.


Dietary Fiber


Buckwheat flour contains more dietary fiber compared to whole wheat flour. This may help reduce your chance of developing heart disease. If you're looking for a healthy alternative to whole wheat bread, look for gluten-free bread made with buckwheat. 


Nutrition


Both these flours are healthy and packed with vitamins and minerals. Whole wheat is a good source of vitamin E, and K, as well as fiber. However gluten-free buckwheat is a good source of vitamin A, C, and E, as well as potassium, magnesium, and iron.


Both whole wheat and buckwheat flour have a similar nutrient profile. Buckwheat however has a few more nutrients with a low glycemic index than whole wheat, meaning it won't cause spikes in blood sugar levels. 


It is therefore important to consider your lifestyle and your health profile and make a decision on whether you want to opt for whole wheat flour, buckwheat flour, or a mix of both.


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