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Our light buckwheat flour is milled from whole buckwheat groats with the hulls sieved out. It's ideal for traditional Brittany crêpes or galettes, buckwheat pancakes served with sweet or savoury fillings. |
The organic British buckwheat used to produce this flour is grown on three organic farms in Northumberland. The flour is milled in small batches on our mill at Hodmedod. As we also mill wheat and other cereals our buckwheat flour is not gluten-free.
Buckwheat Flour has a distinctive nutty flavour and is traditionally used to make Breton pancakes.
Use alone, or mix with other flours to make pancakes, waffles, cakes, pastries and biscuits.
Buckwheat
May contain gluten (milled where gluten containing cereals are handled)
| Typical values | Per 100g |
| Energy | 1,422kJ (335kcal) |
| Fat | 2.9g |
| of which saturates | 0.6g |
| Carbohydrate | 65.4g |
| of which sugars | 1.4g |
| Fibre | 6.4g |
| Protein | 11.9g |
| Salt | Trace |
Buckwheat, Fagopyrum esculentum, is a member of the rhubarb family. Known in France as sarrasin, it's also called black wheat on account of its dark outer husk. Unlike wheat, buckwheat is not a member of the grass family and is therefore, like quinoa, a pseudocereal rather than true cereal.
