Light Buckwheat Flour
Choose 10 or 60 lbs
Despite its name, buckwheat (Fagopyrum esculentum) is not a grain and does not contain gluten. It is instead the seed of a relative of rhubarb that has been used like a grain in parts of Europe, Russia & Asia for centuries. It is high in amino acids and rich in iron, zinc, magnesium & selenium.
Depending on which parts of the groat are ground, buckwheat produces a mild off-white or stronger-flavored dark flour. This is the milder “light” variety.
Because it doesn’t contain gluten, buckwheat flour is typically combined with wheat flour so it has enough structure for baked goods, noodles, pancakes, crepes and blinis. It can also be used (typically in combination with other flours) in gluten free recipes.
Store buckwheat flour in a cool, dry place.
RECIPES & TIPS
Use buckwheat flour (often in combination with wheat flour) to add flavor and nutrition to baked goods, noodles, blinis, crepes & pancakes. It can also be combined with other gluten-free flours in gluten free recipes.