The whole buckwheat kernel is milled for this flour, with only the inedible outer husk sifted off. It has a fresh, subtle aroma, with a rich nutty flavour and a natural, light brown colour. How To Use: This grain free flour is a little more dense than other whole flours so, when baking, it is best mixed half-half with another flour to ensure proper proving and rising. For a buckwheat bread flour, combine 3 parts buckwheat, 2 parts quinoa flour and 1 part brown rice flour. Buckwheat also makes a great sourdough and is suitable for pizza bases, pasta, traditional Japanese soba noodles and pancakes. Storage: Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date. Images for illustrative purposes only.
