An earthy, aromatic flour milled from the “Koto” variety, containing tiny fragments of the buckwheat's papery-black hull. Buckwheat contains all nine essential amino acids that the body cannot produce on it’s own, making it a complete protein. It is unrelated to wheat, making it a wonderful substitute for those sensitive to gluten. Use in pancakes, blinis, crêpes, cookies, soba noodles, or as an addition to bread and pastry.

NOTE 1: All of our flours are processed on the same equipment as wheat and corn. While buckwheat is a gluten-free grain, this product will contain trace amounts of wheat.

NOTE 2: Rest assured, this non-GMO. GMO’s cannot be used in organic agriculture.