This buckwheat flour (sometimes known as sarrasin) is stoneground and is naturally gluten-free: despite its name, buckwheat is unrelated to wheat, being part of the rhubarb family. This flour has a speckled appearance and a slightly sweet taste.
Buckwheat flour is ideal for making pancakes, blinis, noodles and pasta. It's a traditional ingredient in Russia and northern China, and is also famous for its use in French galettes.
|Typical Values Per 100g|
|of which sugars (g)||1.4|
|of which saturates (g)||0.6|
High in fibre, this is a great flour for use in gluten-free diets.
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