Buckwheat Flour
Milled from whole buckwheat groats, this flour has a deep, earthy, nutty flavour and is naturally gluten-free – buckwheat is a seed, not a wheat.
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Buckwheat Flour
What to make with it
Galettes: traditional savoury Breton crêpes rely on buckwheat flour for their crisp edges and earthy base.
Blinis and pancakes: classic Eastern European blinis to pair with smoked salmon, or a light stack of American-style pancakes with extra depth.
Beyond batters: rustic breads, homemade soba noodles, or a grain-free thickener for gravies and stews.
Buckwheat flour also brings complete plant protein, magnesium and fibre to your baking, for slower, steadier energy than refined flour.