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 here at Hodmedod.
Complete Product Details
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.
Ingredients
Buckwheat
Allergy information
May contain gluten (milled where gluten containing cereals are handled)
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Typical values |
Per 100g |
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Energy |
1,422kJ (335kcal) |
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Fat |
2.9g |
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of which saturates |
0.6g |
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Carbohydrate |
65.4g |
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of which sugars |
1.4g |
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Fibre |
6.4g |
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Protein |
11.9g |
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Salt |
Trace |
More
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.
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Suitable for vegans and vegetarians
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No artificial ingredients
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GM free
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Recyclable paper packaging