Organic Buckwheat Flour 500g
Organic Buckwheat Flour 500g
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Buckwheat flour is stone-milled from whole buckwheat groats into a grey-speckled flour with a distinctive earthy, nutty flavour — the flour that gives authentic French galettes and Japanese soba noodles their characteristic dark colour and robust taste. These certified organic buckwheat flour from Just Natural Organic are naturally gluten-free, high in complete protein, and rich in the antioxidant flavonoid rutin.
Provides complete plant protein (13g/100g), manganese, magnesium, rutin, and dietary fibre. Naturally gluten-free — one of the most nutritious gluten-free flours available.
Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.
Use in French buckwheat galettes (savoury crêpes). Make soba noodles from scratch. Use in gluten-free bread, pancakes, muffins, and blinis. Replace 25–30% of wheat flour in standard cake recipes for added flavour and nutrition. Use in Japanese-inspired baking.
Recipe idea — Buckwheat Galettes (French Savoury Crêpes): Mix 200g buckwheat flour with 1 egg, a pinch of salt, and 500ml cold water. Whisk until smooth. Rest 30 minutes. Cook thin crêpes in a lightly buttered pan. Fill with ham, melted cheese, and a fried egg (the classic "complète") or with sautéed mushrooms and goat's cheese. The definitive use of buckwheat flour — earthy, nutty, and authentically Breton.
| Nutritional Values per 100g | |
|---|---|
| Energy | 1448 kJ / 340 kcal |
| Fat | 3.5g |
| Of Which Saturates | 0.7g |
| Carbohydrates | 71g |
| Of Which Sugars | 0g |
| Fibre | 10g |
| Protein | 13g |
| Salt | 0g |
Ingredients: Organic Buckwheat Flour.
FAQs
Is buckwheat flour gluten-free?
Yes — buckwheat is unrelated to wheat and contains no gluten. Buckwheat flour is a popular gluten-free baking flour.
Why does buckwheat flour look grey?
The grey-speckled colour comes from the dark hull particles that remain in stone-milled whole buckwheat flour. This is a sign of whole-grain milling — refined buckwheat flour would be whiter but less nutritious.
Can I substitute buckwheat flour for plain flour?
Not 1:1 in most recipes — buckwheat lacks gluten, so it needs liquid eggs or a binding agent for structure. In galettes and pancakes it works perfectly alone. In other baking, use as 25–30% of the flour weight.
