Despite its name, buckwheat is actually the fruit of a plant related to rhubarb and sorrel. It is widely popular in many nations for its nutritional benefits. Buckwheat flour is used in Eastern Europe to make blinis, in the US to make crepes and pancakes and in Asia to make Japanese soba noodles. The rich flavour of buckwheat complements many recipes and elevates the mundane to the interesting. Buckwheat flour is gluten-free, wheat-free and vegetarian. No chemical bleaching. No alcohol treatment. No additives. No anti-bacterial or anti-fungal agents. No bromate added.
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