Buckwheat Flour

Buckwheat Flour

Buckwheat flour has figured in the cuisine of vastly different cultures for eons. Why not? It’s packed with health benefits and the nutty, earthy, hoppy taste pairs well with foods covering the full spectrum from sweet to savory. What’s more, buckwheat grows in diverse soil conditions and matures quickly. This flour has long been a staple in the vegetable-stuffed crêpes and fried breads served during the Hindu festival of Navratri. It’s the starting point for gallettes de sarrasin, the egg-filled crêpes of Northern France; for East European blini, crêpes filled with everything from fruit to caviar and sour cream; for Japan’s soba noodles; and for the pancakes stacked on American breakfast tables since colonial times. It also works well for quick breads, crackers, muffins and brownies.

Don’t let the name fool you. Buckwheat flour may be worked like wheat flour, but has little else in common with wheat. For one thing, it lacks gluten, a fact that explains buckwheat’s new wave of popularity among folks seeking gluten-free recipes. For another, it has much higher levels of essential minerals (including zinc, copper, manganese and magnesium), as well as fiber. In addition, buckwheat flour is a complete protein source, containing all the amino acids needed by the body. Not surprisingly, buckwheat recipes have gained new popularity among vegans looking for protein-rich foods that don’t originate with animals. Studies suggest this super food can lower cholesterol, ease hypertension, support liver function, fight inflammation and the disease- triggering ravages of free radicals, reduce blood sugar levels and relieve certain gastrointestinal problems. Researchers are also investigating one unique component of buckwheat, D-chiro-inositol, for its ability to manage polycystic ovarian syndrome.

Buckwheat is not a grain, but a tiny fruit, related to rhubarb. That fruit has been ground into flour for millennia. Estimates for its earliest domestication date vary between 6000 BC (in China) and 4000 BC (in Japan). Buckwheat eventually made its way into European kitchens in the 16th century.

For wholesale buyers, we offer our buckwheat flour in bulk in 25-pound sacks. Individual shoppers may prefer our 2-pound bags.