Buckwheat flour is a good source of dietary fiber and contains essential amino acids. The buckwheat plant is actually a pseudocereal, not a grain. The pyramid-shaped raw buckwheat kernels are harvested and ground into a surprisingly rich flour. Unlike light buckwheat flour, our flour contains little black specks that come from the ground seed hull.

Buckwheat flour is a must-have for making traditional Russian blini or buckwheat crepes. It has a unique, assertive flavour that is especially great in both quick and yeast breads. In wheat bread, use half buckwheat flour to add a rich, nutlike flavour and darker colour.