British Buckwheat Flour, Dark
Hodmedod's British Pulses & Grains
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Our dark buckwheat flour is milled from whole buckwheat groats, husks and all, to give a full flavoured but fine flour.
The flour is ideal for traditional Breton crêpes or galettes, buckwheat pancakes served with sweet or savoury fillings.
The British buckwheat used to produce this flour is grown by George Young in Essex. The flour is milled for us by Shipton Mill.
Recipes for Buckwheat Flour
Complete Product Details
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Buckwheat Flour has a distinctive nutty flavour and is traditionally used to make Breton pancakes.
Cooking instructions
Use alone, or mix with other flours to make pancakes, waffles, cakes, pastries and biscuits.
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Ingredients
Buckwheat
Allergy information
No allergens (gluten free)
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Typical values Per 100g Energy 1,403kJ (335kcal) Fat 3.1g of which saturates 0.7g Carbohydrate 60.6g of which sugars 2.6g Fibre 10.0g Protein 12.6g 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.
- Suitable for vegans and vegetarians
- No artificial ingredients
- GM free
- Recyclable paper packaging
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