Buckwheat

Stone-ground Buckwheat Flour, with its distinctive gray hue, impresses with its rich fiber content and authentic aromas. It is ideal for gluten-free breads, crepes, and pastries. In breadmaking, it can be incorporated at 10% to 30% mixed with wheat flour, or added at the end of kneading as scalded buckwheat dough at 20% to 30%. This scalding technique provides additional structure, a different texture to the bread, and longer preservation. Explore culinary creativity by incorporating this flour into your favorite recipes for a distinctive and nutritious touch.