Buckwheat Flour

This distinctive flavored flour is not a grain at all but relative of dock and rhubarb. It is most familiar in North America, for it's use in buckwheat pancakes and other world wide uses such as Russian blini, breads and soba noodles. Low in gluten but high in B vitamins, phosphorus and iron. Substitute up to  30 percent of the wheat flour in yeast breads.

No Preservatives