Buckwheat Flour is made of finely ground buckwheat groats. Often confused for a cereal grain, buckwheat is not actually directly related to wheat. This versatile ingredient is often used as a unique alternative to wheat flour in baking applications.
Use combined with flour or other wheat alternatives
Storage & handling
Store in cool, dry place.
Buckwheat. This product has not been treated for food safety. For food safety cook to a minimum internal temperature of 165° F.
Our Buckwheat Flour is made from finely ground buckwheat groats, small angular shaped pieces that are cream colored until roasted. This is the white, endosperm only buckwheat flour.
This hulled buckwheat is rich in amino acids, fiber and considered to be very hearty. Native to central Asia and later introduced to Europe, this plant has been an important food source since the 10th century BCE. Used like a typical grain in baking or cereals, this often mistaken ingredient has no relation to wheat, but is actually a cousin to rhubarb.
Its consistency and nutritional benefit allows itself to fare well in gluten-free diets or substituted in for partial amounts of flour to add a healthy punch.
These stuffed buckwheat crepes make a simple yet special dish for brunch, lunch or dinner. Our Special Mushroom Blend contains a delicious combination of shiitake, chanterelle, morel, porcini, oyster and bolete mushrooms, and our Black Summer Truffle Peelings make this dish a standout.