Healthy Food Database

Flour - Buckwheat
Ground from the seeds of an herbaceous plant originating in Asia, buckwheat flour is a common ingredient in pancake mixes, and is also used to make soba noodles. It has an earthy, slightly sour flavour and is safe for those with coeliac disease or wheat intolerance. Buckwheat flour is available in three varieties, light, medium and dark, depending on the kind of buckwheat it is milled from. The dark type boasts the strongest flavour and is the most nutritious.
Category: Grain
In Season: all year
To Buy:
Some lower quality buckwheat flour may be blended with wheat flour, so if wheat or gluten intolerant check labels well.
To Store:
Store in an airtight container in the pantry, fridge or freezer.
Tips & Tricks:
Make your own buckwheat flour by processing whole white buckwheat groats in a blender or food processor.
Cooking Tips:
Combine buckwheat flour with whole wheat flour to make delicious breads, muffins and pancakes.

Nutrition per 1 Cup:

Energy (kJ):
Low GI < 55:
Fat (g):
Safe/negligible amount
Carbohydrates, g:
Protein (g):

Benefits the Following Health Conditions:*

Find recipes with Flour - Buckwheat

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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