Our whole buckwheat flour is made from hulled and cleaned buckwheat. The buckwheat kernels are completely processed into flour with considerable care. Given its low gluten content, when making baked goods it is recommended to mix buckwheat wholemeal flour with other types of flour, e.g. wheat flour or spelt flour. Buckwheat, like quinoa or amaranth, belongs to the so-called "pseudo-cereals", meaning that its name sounds like a cereal and the grain indeed tastes like one, but it is actually different. This is precisely why buckwheat flour is a popular alternative to conventional grain flours, as it contains no gluten and brings variety into your culinary routine thanks to its somewhat tart and nutty taste.
Please contact our sales team for further information or individual product advice.
| Food Retail | J. Elkemann | +49 731 96746 - 67 |
Available in conventional cultivation quality.