£2.25£2.25 per kg
In times gone by buckwheat, fagopyrum esculentum, has been called sarrasin and black wheat due to the black outer casing of the triangular seeds.
Buckwheat is a member of the rhubarb family which ripens in late autumn. It is a traditional food in Russia where it is known as kasha, as well as featuring in dishes from Northern China, Tibet and Europe.
The flour has a calico colour and natural sweetness which can impart a pleasing flavour to noodles, pancakes, pasta and home baking.
Baking with Buckwheat Flour
Buckwheat flour is well suited to cake and biscuit baking.
For bread baking combine buckwheat flour with a strong bread flour.
Country of Origin
|Typical Values||Per 100g|
|of which saturates||0.4g|
|of which sugars||0.8g|
Ratings and reviews
Customer reviews (2)
Gluten Free Flour
Buckwheat isn't a member of the wheat family and it doesn't contain gluten. Hence, you can't make a 'normal' loaf using 100% buckwheat, it just won't rise. It's supposed to be used for gluten free recipes. It's OK to add a small percentage of buckwheat to wheat or other gluten grains to make a bread, but the nature of the beast is that it doesn't rise. Always best to ferment your grains too, before consuming to break down those phytates.
Always use Allison's and it comes out perfect in the bread maker. On using this I had to bin as I knew it wasn't going to turn out well. It was like modeling clay. I was worried it was going to break the machine!