Buckwheat Flour, Sprouted, Organic

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Quick Overview

Flour of Life sprouted Buckwheat Flour is made with organic buckwheat that has been soaked, dehydrated, and stoneground, while maintaining a low temperature to preserve nutrients. This flour is an excellent source of magnesium, copper, and manganese, so stock up today!

Grouped product items
Product Name Price Qty
Buckwheat Flour 5 lb, Sprouted, Organic
Buckwheat Flour 25 lb, Sprouted, Organic

Ingredients: Organic Raw Sprouted Stone-Ground Buckwheat Flour

-Certified Organic, non-GMO
-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.
Rarely found in grains, tannins, commonly found in tea and wine is present in significant amounts in buckwheat and has been shown to fight viral infections. Lignans and flavonoids have been found to 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 buckwheat. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful flour. Read more about our BTR process HERE.

Once they’re soaked and sprouted, we stone-grind the buckwheat slowly at low temperatures 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.