Buckwheat (Fagopyrum Esculentum) is an annual broad leaf summer crop. Buckwheat requires a cool wet growing season to produce high quality grain. Buckwheat (not related to wheat) is gluten free, high in magnesium and has a balanced amino acid profile.

This chemical free, semi whole (or grey) buckwheat flour is milled and packed in a specialty gluten free facility by Buckwheat Enterprises in Parkes, New South Wales from Australian grown Chemical Free buckwheat. This flour is milled as is a mix of both the whole buckwheat and buckwheat kernels

Buckwheat is also low GI, making it a very healthy alternative to commonly used gluten free flours such as rice flour, potato starch and tapioca starch. As this is a semi whole flour it can be a bit heavier. If you want a lighter flour, you can try blending or milling just the buckwheat kernels to make flour, it is a soft kernel, so you can use a blender.

Botanically a fruit, Buckwheat requires careful harvesting, processing and storage to ensure purity, mild flavour, optimum nutrition and high baking quality.

Every crop is tested at harvest for chemical residue. The buckwheat is freshly dehulled and milled ensuring a mild sweet flavour, high nutrition and optimum baking qualities. Buckwheat Flour is fantastic for gluten free baking, crepes, and pancakes.

Ingredients: Buckwheat Kernels, and whole buckwheat