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1 kg bag
Discover whole grain buckwheat flour, a gluten-free, nutritious, and intensely flavored alternative, ideal for bread, crepes, and healthy recipes.
Whole grain buckwheat flour is obtained from the grinding of the whole grain of Fagopyrum esculentum, a pseudocereal with high nutritional value.
Although its name may be misleading, it does not contain wheat or gluten, making it suitable for people with celiac disease or gluten intolerance.
With a slightly toasted flavor and dense texture, it is perfect for making bread, pancakes, crepes, or pastry bases with a more rustic and nutritious profile.
Our buckwheat is grown in areas with a temperate climate and clean soils, where it is harvested and ground traditionally to preserve all the nutrients of the grain.
By using the whole grain, this flour retains its full content of fiber, B vitamins, minerals, and antioxidants, without additives or blends.
Gluten-free: suitable for celiac or gluten-free diets, unlike wheat or spelt flours.
More nutritious: it contains high-quality proteins, rich in essential amino acids and magnesium.
Distinctive flavor and aroma: a toasted and earthy touch that adds personality to your recipes.
Digestive and satiating: its fiber content promotes digestion and a feeling of fullness.
Ideal for gluten-free bread and doughs (can be combined with other flours).
Excellent base for crepes, pancakes, whole cakes, or cookies without gluten.
Can be used as a natural thickener in sauces and soups.
Store in a cool (less than 18º), dry place, and isolated from the ground.
It is advisable to refrigerate in summer.
Also rich in B vitamins, minerals such as iron, and in oleic, linoleic, palmitic, and linolenic acids
Whole Grain Buckwheat Flour GLUTEN-FREE
GLUTEN-FREE
1 kg bag
Discover whole grain buckwheat flour, a gluten-free, nutritious, and intensely flavored alternative, ideal for bread, crepes, and healthy recipes.
Whole grain buckwheat flour is obtained from the grinding of the whole grain of Fagopyrum esculentum, a pseudocereal with high nutritional value.
Although its name may be misleading, it does not contain wheat or gluten, making it suitable for people with celiac disease or gluten intolerance.
With a slightly toasted flavor and dense texture, it is perfect for making bread, pancakes, crepes, or pastry bases with a more rustic and nutritious profile.
Our buckwheat is grown in areas with a temperate climate and clean soils, where it is harvested and ground traditionally to preserve all the nutrients of the grain.
By using the whole grain, this flour retains its full content of fiber, B vitamins, minerals, and antioxidants, without additives or blends.
Gluten-free: suitable for celiac or gluten-free diets, unlike wheat or spelt flours.
More nutritious: it contains high-quality proteins, rich in essential amino acids and magnesium.
Distinctive flavor and aroma: a toasted and earthy touch that adds personality to your recipes.
Digestive and satiating: its fiber content promotes digestion and a feeling of fullness.
Ideal for gluten-free bread and doughs (can be combined with other flours).
Excellent base for crepes, pancakes, whole cakes, or cookies without gluten.
Can be used as a natural thickener in sauces and soups.
Store in a cool (less than 18º), dry place, and isolated from the ground.
It is advisable to refrigerate in summer.
Also rich in B vitamins, minerals such as iron, and in oleic, linoleic, palmitic, and linolenic acids
Whole Grain Buckwheat Flour GLUTEN-FREE
GLUTEN-FREE
