To make our Flour of Life Buckwheat Flour, we sprout raw, organic buckwheat for extra flavor and nutrition, then gently stone-grind it into an earthy, nutty flour that’s perfect for gluten-free baking. Stock up today with this tasty, versatile source of fiber, protein, magnesium, manganese, copper, phosphorus, and antioxidants!
Ingredients: Organic Raw Sprouted Stone Ground Buckwheat Flour
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Our 100% raw, organic sprouted buckwheat flour is packed with manganese, copper, phosphorus and magnesium for bone and circulation health. Plus, whole grains like buckwheat not only help lower LDL cholesterol, they deliver fiber, protein, and a range of antioxidants.
Tannins, commonly found in tea and wine but rarely in grains, fight infection. Lignans and flavonoids protect against cancer and heart disease. Buckwheat is particularly rich in “bound” antioxidants, which are activated by the bacteria in the gut and continue working in the body much longer than other types.
Buckwheat flour’s distinctive nutty flavor is enjoyed around the world in dishes like French crepes, Russian blini (crisp pancakes), Indian pakora (vegetable fritters), and Japanese soba noodles-- here in the Blue Ridge Mountains, home cooks ferment buckwheat batter to make crisp, satisfying buckwheat cakes. It’s also a great gluten-free addition to muffins, waffles, breads, crackers, cookies, and raw treats.
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our buckwheat. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful grain. Read more about our BTR process HERE.
Once they’re soaked and sprouted, we stone-grind the groats slowly at low temperature to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made. Read about the benefits of stone grinding HERE.
FUN FACT! Despite its name, buckwheat is not really a grain. It’s more closely related to rhubarb than to wheat, and the groat that we grind into flour is its fruit.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.