As a pseudocereal, buckwheat does not belong to the traditional grass family and is naturally gluten-free. The hulled seeds are finely ground to produce a nutty, aromatic flour that is easily digestible. It is characterised by its favourable composition of unsaturated fatty acids and its high nutrient density – particularly in terms of B vitamins, minerals and phytochemicals. In the kitchen, buckwheat flour is suitable for porridges, soups, pancakes or pasta dough. When baking bread, it is usually used in combination with other flours.

Quality:organic, conventional

Origin: China, Russia, Ukraine

Sectors: Food

Characteristics:vegan, gluten-free, lactose-free, hypoallergenic

Protein content:approx. 12 %