This chemical-free buckwheat flour is milled and packed by Bio-Oz (Buckwheat Enterprises), a family-owned business based in Parkes, Central West NSW from Australian farmers. Run by Julie and Geoff Brown, Bio-Oz is Australia’s premier buckwheat grower and processor, with decades of experience in cultivating, cleaning, milling and packaging this unique pseudograin.

Despite the name, buckwheat isn’t related to wheat—it’s a seed from the flowering plant Fagopyrum esculentum, in the rhubarb family and is naturally gluten-free and nutritionally dense. Bio-Oz’s flour is milled from a mix of whole buckwheat and buckwheat kernels, then finely sifted and packed on-site in a dedicated gluten-free facility, eliminating risk of cross-contamination with wheat or other gluten-containing grains.

This flour is pale grey, with soft green and brown flecks, and a naturally sweet, nutty flavour.

Why we love it:

• Grown and processed in Parkes, NSW by Bio-Oz / Buckwheat Enterprises

• A nice balance of whole and white buckwheat flour, ensuring it isn't too heavy but still contains fibre and flavour.

• Naturally gluten-free, packed in a dedicated Gluten-Free facility

• Excellent for crepes, pancakes, soba-style noodles, or blending with wheat flours for unique sourdoughs

What is Buckwheat?

Buckwheat is not a cereal grain but a seed from a broadleaf plant, making it suitable for gluten-free diets. It has been cultivated for centuries in Asia and Europe and is now valued globally for both its nutritional content and culinary versatility.

Bio-Oz specialises in locally adapted buckwheat varieties, selectively grown to suit Australian conditions. Their seed line has been refined over decades to ensure excellent milling performance and flavour.

About the Producers

Bio-Oz operates work with Australian farmers to produce a nutritionally dense variety of buckwheat that is suited to Australian conditions. Their facility is dedicated gluten-free, ensuring no cross-contamination for those with coeliac disease or gluten intolerance. Their mill is purpose built for their operation ensuring consistency through out their batches. 

Julie and Geoff Brown have long championed sustainable, low-input farming, co-founding the Sustainable Farmers of Australia initiative to support producers working without synthetic inputs, while still ensuring productivity and soil health.

Read more about them on our producer page: Meet Bio-Oz →

Culinary Uses

Buckwheat flour has a distinct flavour—nutty, earthy, slightly sweet—and lends itself well to both sweet and savoury baking.

Popular uses include:

• Traditional buckwheat pancakes (e.g. French galettes or Russian blini)

• Crepes or thin wraps

• Homemade soba-style noodles

• Gluten-free baking blends for muffins, cakes, banana bread, or pizza bases

• Added to wheat-based sourdoughs for a rustic, complex crumb

It’s also a good thickener for sauces and gravies, particularly in gluten-free cooking.

FAQs

Is this flour gluten-free?

Yes. Buckwheat is naturally gluten-free, and this flour is processed in a dedicated gluten-free facility that has been certified by the coeliac society.

What does buckwheat flour taste like?

It’s nutty and slightly earthy, with a subtle sweetness. More flavourful than white flours but not overpowering.

Can I use it in sourdough?

Yes. Buckwheat ferments well, especially when blended with wheat or spelt flours. It adds richness and moisture to the crumb.

How is this flour milled?

It has been roller milled from a mix of whole buckwheat and buckwheat kernels, then sifted to a fine, uniform flour.

What’s the shelf life?

We get a fresh batch milled every month. Each batch has a 12 month shelf life given optimal storage, which is to store cool and airtight. But to ensure freshness, you should use this buckwheat flour within 6–9 months from when you receive it.