Buckwheat Wholemeal Flour – a gluten-free classic for your specialties

Buckwheat is your secret weapon if you want to bake gluten-free or simply need a change from wheat flour. Our finely ground wholemeal flour brings a nutty depth to your baked goods and works well in both sweet and savory recipes.

✓ 100% pure buckwheat – no additives, gluten-free

✓ Finely ground – fine texture for an even crumb and soft interior

✓ Wholemeal flour with natural dietary fiber – 2.8 g per 100 g for satisfying baked goods

✓ Nutty aroma – gives your baked goods a unique character

✓ Versatile – pancakes, gluten-free breads, bread mixes, cakes and savory baked goods

Tip: Buckwheat absorbs more liquid than wheat flour. Start with approx. 70% hydration and adjust as needed depending on the dough consistency. For a lighter texture, a mixture of 70% wheat flour type 550 and 30% buckwheat flour works particularly well. Pure buckwheat doughs need a binding agent such as egg or cornstarch to become more stable.

Ingredients:
100% Buckwheat

Nutritional information (per 100 g):
Energy (KJ): 1,469
Fat: 0.8 g
of which saturated fatty acids: 0.1 g
Carbohydrates: 78.3 g
of which sugar: 0.5 g
Dietary fiber: 2.8 g
Protein: 5.1 g
Salt: < 0.01 g

Allergens: none, however, gluten-containing cereals, sesame, corn and lupin are processed in the facility.