Stone ground whole grain buckwheat, rich in fibre and protein with a distinct earthy taste and rich dark colour. A popular substitute for traditional wheat flours for those with gluten sensitivities. Used in ethnic recipes including soba noodles, blinis, crepes and pancakes.
Keeps best refrigerated or frozen.
Our flours are milled fresh in small batches in Peterborough County. Want to learn more? Please don’t hesitate to get in touch.