Uses: Ideal for making breads, muffins, crepes, cookies, pasta, and quick breads
 
Flavor: Boasts a rich, earthy taste
 
Sprouted buckwheat flour is a light, earthy, and nutritious option that is naturally gluten-free. Despite its name, buckwheat is unrelated to wheat; it comes from a flowering fruit in the rhubarb family.
 
Why choose sprouted flour? 
Our buckwheat undergoes a slow soaking and sprouting process to "pre-digest" the grain. It is then carefully dried and finely milled, with no additives or removals. This age-old, natural method enhances the digestion and absorption of nutrients from whole grains while mellowing the distinct flavor of buckwheat for a lighter, subtler earthy taste. While whole grain flours can be dense, sprouting results in lighter, fluffier textured baked goods.
 
How to use sprouted buckwheat flour: Replace non-sprouted buckwheat flour, other gluten-free flours like rice or millet, or all-purpose flour in some recipes with sprouted buckwheat flour. Traditionally used in French crepes, Indian pakoras, and Japanese soba noodles, it is also delicious in bread, pancakes, muffins, cookies, cake, quick bread, and more! Sprouted flour tends to be thirsty, so consider using more liquid than you would with non-sprouted flour. It also absorbs liquids slower than other flours. For optimal results, let your batter or dough rest briefly before baking.
 
Quick tip: Sprouted buckwheat flour pairs exceptionally well with warm flavors like cinnamon!
 
STORAGE & SHELF LIFE
All of our sprouted flours can be kept in your pantry at room temperature, however, we recommend keeping them in the refrigerator or freezer for extended freshness.
 
Shelf Life: 18 months
 
Weight: 500gm