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Organic buckwheat kernels, finely milled and lightly sieved into a single-ingredient flour with a silky texture. Despite the name, buckwheat isn't wheat at all — it's a naturally gluten-free seed, which is why this flour turns up so often in gluten-free kitchens.
It has a warm, earthy, slightly toasty flavour that suits pancakes, crepes, waffles, muffins and rustic biscuits. If you're new to it, start by replacing 20 to 50% of your usual flour with buckwheat in cakes, muffins, pancakes and biscuits — it brings structure and a satisfying bite without tasting heavy. Used as the main flour in pancakes or crepes, the flavour comes through stronger and nuttier. It also works into homemade pasta or soba-style noodles (best blended with other flours, since buckwheat alone can be delicate to handle), or stirred a tablespoon or two into soups, stews or gravies as a natural thickener.
Minimally processed, with no bleaching or chemical refining.
Organic Buckwheat.
Baking (best results): Start by replacing 20–50% of your regular flour with buckwheat flour in cakes, muffins, pancakes, and biscuits. Pancakes/crepes/waffles: Use as the main flour for a deeper, nuttier flavour, or blend for a lighter result. Savoury cooking: Add 1–2 tbsp to soups, stews, or gravies to help thicken. Pasta/noodles: Combine with other flours for dough handling and texture (buckwheat can be more delicate on its own).
Store in an airtight container in a cool, dry place away from sunlight. For maximum freshness (especially in warmer months), refrigerate after opening.
If you have coeliac disease or severe gluten sensitivity, always check the product label for allergen statements and manufacturing details before use.
