Slightly speckled and mildly sweet, this stoneground ancient grain flour loves cakes, pancakes and biscuits.

Milled from whole buckwheat, this 1kg bag of Buckwheat Flour is flavourful, versatile and milled from whole buckwheat which is perfect for making gluten free bread, noodles and delicious sweet or savoury pancakes.

Certified organic

Ingredients

Organic Buckwheat Flour.

Milled in the UK with EU and Non-EU buckwheat.

Allergy advice: may contain traces of barley, rye, wheat

Typical Nutritional Values	Per 100g
ENERGY (kJ/Kcal)	1480/349
Fat (g)	2.1
of which saturates	0.4
Carbohydrates (g)	68
of which sugars	0.8
Fibre (g)	3.1
Protein (g)	13
Salt (g)	0.03

Recipe suggestion: Buckwheat soda bread

200ml Plain yoghurt (lacto free)
250ml Tepid water
3 Tbsp Oil
500g Buckwheat flour
2 Tbsp Icing Sugar
2 tsp Bicarbonate of Soda
2 tsp Xanthan Gum
1/4 tsp Salt
1 Tbsp lemon juice
Oil for the tin

Measure the yoghurt, water and 2 tbsp of the oil into a jug. Add the lemon juice. Stir to combine.
Oil the inside of a 1kg/2lb loaf tin, or line with parchment and pre-heat oven (240 Celcius or 220 for fan oven).
Sieve the flour, sugar, bicarbonate of soda, xanthan gum and salt into the bowl and stir to combine.
Add the prepared yoghurt mix to the bowl and stir everything together to make a soft, sticky dough mass.
Tip the dough into the prepared tin, smooth the top and brush the remaining spoon of oil over the top.
Cover the tin with oiled tin foil, creating a dome so that the bread can rise during cooking. Bake for 55 minutes.
Carefully remove the tin foil, lower the oven temperature to 200 C/180 C for fan and bake for a further 10 minutes.
Turn the bread out onto a wire rack and cool completely before slicing.