“Koto” buckwheat groats are a gluten-free whole grain that contain all nine essential amino acids that the body cannot produce on it’s own, making it a complete protein. When milled, they make an earthy, aromatic flour containing tiny fragments of the buckwheat's papery-black hull. Buckwheat is unrelated to wheat, making it a wonderful substitute for those sensitive to gluten. The flour is typically use in pancakes, blinis, crêpes, cookies, soba noodles, or as an addition to breads and pastries.

Our whole buckwheat groats still contain the black papery hull, making them different than kasha or hulled buckwheat groats. We do not currently have the capacity to remove the hull, due to lack of the correct machinery. If you have your own mill, you can still grind it into a rustic flour that contains small fragments of the hull, adding nutrition, color, and flavor to your flour. You can also sift out the hulls for a more refined flour.

NOTE 1: Rest assured, this non-GMO. GMO’s cannot be used in organic agriculture.

NOTE 2: This is not seed-grade. While you can still plant this grain with success, we do not guarantee genetic viability, nor do we test for germination/purity. We often set aside seed for our own planting, which is cleaned differently and germ-tested, but not always. If you are interested and would like to know details, please email us at redtailgrains@gmail.com for more information.