Buckwheat is a nutritious gluten free grain. The protein content of buckwheat is around 13%, similar to that of hard wheat However the quality of protein is far superior to that of wheat, other grains or many protein sources. Buckwheat Flour Grey also has a low Glycemic Index (GI) rating. 

Australian buckwheat farmers practice Sustainable Farming, using no-till farming methods to control weeds. The buckwheat farmer’s grain is tested each year for chemical residues. Buckwheat is freshly dehulled and milled ensuring a mild sweet flavour, high nutrition and optimum baking qualities. Our supply of buckwheat flour are endorsed by Coeliac Australia. Buckwheat is botanically a fruit and requires careful storage and processing to maintain freshness, flavour and baking quality.

Most organic buckwheat flour available in Australia is imported, mainly from China. Check your packaging to ensure you are buying Product of Australia.

Nutritional Information: (Per 100gm) Energy1517kJ Protein 12.0g Fat,Total 2.4g Saturated Fat0.01g; Carbohydrate 66g; Sugars 0.0g
Dietary Fibre 10.3g; Sodium 10mg

GENERAL BAKING GUIDELINE- Buckwheat Flour
Buckwheat flour will produce a slightly heavier, moist, dense and nutritious cake or bread.
Adding Xanthan gum will reduce crumbling in some recipes (1/4 teaspoon Xanthan gum to approx 1 to 2 cups buckwheat flour will help).

We also supply Buckwheat Kernels. (See in Grains & Seeds section).

Packed in a facility that also handles wheat (gluten), soy, seeds and nuts.

Click here for Buckwheat Pancakes Recipe