Produced by milling the whole buckwheat grain and sieving off some of the outer husks. Then both the inner kernel (groat) and remaining husk is milled into flour.
How To Use
Commonly used for pancakes, crepes, blinis, biscuits and pasta products. For yeast-raised bread, it must be mixed with other gluten-rich flours. Can be used in baked goods to give extra nutrition and flavour.
Organic Buckwheat Kernels
Contains buckwheat. May be present: Gluten