Buckwheat flour is a good source of dietary fiber and contains essential amino acids. The buckwheat plant is actually a pseudocereal, not a grain. The pyramid-shaped raw buckwheat kernels are harvested and ground into a surprisingly rich flour. Unlike light buckwheat flour, our flour contains little black specks that come from the ground seed hull.
Buckwheat flour is a must-have for making traditional Russian blini, buckwheat crepes, or noodles. It has a unique, assertive flavor that is especially great in both quick and yeast breads. In wheat bread, use half buckwheat flour to add a rich, nutlike flavor and darker color.
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