Grain Type: Organic Buckwheat
Grown in: Madison, Minnesota, USA
Uses: Breads, muffins, crepes, cookies, pasta, quick breads
Taste: Rich, earthy
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.
Why sprouted flour?
Our buckwheat goes through a slow soaking and sprouting period to “pre-digest” the grain, then it’s carefully dried and finely milled with nothing added or removed. This ancient, natural process helps you to better digest and absorb nutrients from whole grains. It also mellows buckwheat’s distinct flavour for a lighter, subtler earthy taste. Whole grain flours tend to be dense, but sprouting results in lighter, fluffier textured baked goods.
Note: our buckwheat flour is not toasted (known as kasha).
How to use sprouted buckwheat flour
Sprouted buckwheat flour can replace non-sprouted buckwheat flour, other gluten-free flours like rice or millet, or all-purpose flour in some recipes. It is traditionally found in French crepes, Indian pakoras and Japanese soba noodles, but it’s also delicious in bread, pancakes, muffins, cookies, cake, quick bread and more! Sprouted flour tends to be thirsty, so you may need to use more liquid than you would with non-sprouted flour. It also absorbs liquids slower than other flours. For best results, allow your batter or dough a brief resting period before baking. We offer lots of delicious recipes on our recipe journal, you can find them here.
Quick tip: we love combining it with other warm flavours like cinnamon!