The RAWGANIQ™ Difference

Our organic buckwheat flour is ground fresh in our factory from 100% organic hulled buckwheat groats. As all our equipment operates at low temperatures, we are able to maintain the nutritional integrity of the flour.

• Certified organic to EU and NOP standards (view certificates)
• Directly imported from the processing plants of our growers, thus reducing handling and minimizing nutrient loss
• Packed and processed in GHPs/HACCP certified and FDA-approved facility  (view certificate)
• Lab analysis to ensure your safety

Description:

Gluten- and grain-free, organic buckwheat flour has more protein, dietary fiber, and B vitamins than an equal weight of oat or whole wheat flour, and is an excellent source of potassium and essential amino acids.

Buckwheat flour is slightly off white to beige flowing flour, is gluten free and has a very mild taste or odour profile. It is thus suitable for all types of alternative flour baking or cooking – a great example of this is for gluten free pizza bases.

Buckwheat flour is the prime ingredient in the making of soba noodles. However, if you have ever watched a Soba Master at work, you will appreciate the skill and patience required in working with a 100% gluten free flour. Pancakes and crepes are great products to make with buckwheat flour as the eggs used in the mixture provide solid structure for the batter.

Buckwheat flour has high fibre content of about 10% and a high quality, well balanced protein content of about 13%.

How to Use:

• Simply replace the all-purpose wheat flour for an equal amount of buckwheat flour (by weight or volume) in any gluten-free baking and cooking e.g. bread, pancakes, pizza bases, bakery, crepes, wraps, etc. Or if gluten is not a problem, use 25-50% of buckwheat flour to mix with the normal wheat flour for a milder test.
• Use as a coating for meat or other protein before frying or baking.
• Use it to make soba noodles