Our partners mill the entire buckwheat groat, including the hull, so our buckwheat flour is darker than that from de-hulled buckwheat. It’s also more nutritious and contains more fiber!
In the U.S., buckwheat is most often used for pancakes, but it can also be added to many yeasted and quick breads, muffins, and cookies. In Asia, the most common use for buckwheat flour is to make noodles, including the famous Japanese soba.
Buckwheat flour is high in protein but very low in gluten, and so is usually mixed with wheat flour—many bakers suggest using 20-30% buckwheat flour. Try it in combination with our wheat flours in your favorite baked goods or noodles.