Sprouted buckwheat flour is light, earthy, nutritious and naturally gluten-free. Despite its name, buckwheat is not related to wheat; it is actually from a flowering fruit in the rhubarb family. It is rich in protein and essential amino acids like lysine and arginine, which many major cereal crops are deficient in.
The whole buckwheat groat goes through a slow soaking and sprouting period to enhance its texture, reduce phytic acid, and make it easier to digest. Sprouting also mellows buckwheat’s distinct flavour for a lighter, subtler earthy taste. We finely stone grind the entire buckwheat groat, resulting in a nutritious, 100% whole grain flour.
Buckwheat flour is traditionally found in French crepes, Indian pakoras and Japanese soba noodles. It is also delicious when used in bread, pancakes, muffins, cookies, quick bread and more! Swap 1:1 for unsprouted buckwheat flour. You can also replace a portion of wheat flour to add a wonderful rich, earthy taste to any recipe. Sprouted buckwheat flour absorbs liquids slower than other flours. For best results, allow your batter or dough a brief resting period before baking. You can find recipes using sprouted buckwheat flour here.
Quick tip: we love combining it with other warm flavours like cinnamon!