Natural whole grain buckwheat flour stone-ground

Stone-ground buckwheat flour – delicate nutty flavor and distinctive color

Buckwheat is not a grain but a pseudocereal, related to sorrel and rhubarb. That’s why it contains no gluten and has a very different flavor profile: pronounced, slightly nutty and earthy. Our flour is stone-ground and retains its characteristic grayish color, with dark flecks from the hull.

What makes this flour special?

• Source of fiber: The flour contains 5.3 g of fiber per 100 g.
• Naturally gluten-free: Buckwheat contains no gluten. However, the flour is produced in a mill that also processes grains containing gluten – see the allergen note below.
• One ingredient only: 100% buckwheat flour. No additives, thickeners or improvers.
• Stone-ground: Stone rollers work slowly and generate little heat, unlike high-speed industrial milling.

Tips for use: Buckwheat does not form a gluten network and produces a crumbly texture on its own. It works beautifully on its own for pancakes and blini. For bread and cakes, combine it with rice flour and starch, or replace up to 30% of the wheat flour with buckwheat flour. Its flavor is pronounced – if you find it too strong, start with a smaller proportion and increase it gradually. Because of the oils in the hull, buckwheat flour spoils faster than wheat flour; store in a cool, dry place.

Uses: Russian blini, gluten-free pastries, cakes, homemade soba noodles and pancakes.

Allergens: Buckwheat contains no gluten. May contain traces of grains containing gluten due to production in a shared facility.

Ingredients: 100% buckwheat flour.