Buckwheat Flour (certified organic)

Try this flour in our RECIPES: Perfect Pancakes Mancan Buckwheat is a mid-season buckwheat that was developed at the Agriculture Canada Research Station, Morden, Manitoba in 1973. It has a seed size 26% larger than the standard Tokyo variety. It is the perfect way to pump up the nutrition of your everyday bakes and makes! We mill the whole buckwheat with the hull on, and then sift to remove approximately 85% of the crushed hull material. What remains is a lightly speckled flour that retains the flavor and complexity of the hull without any gritty texture.  Class: Seed, Pseudo-Cereal Grown in: Trilla, IL by Farmers, and brothers, Samuel and Charles Stodden  Available types: Fine Sifted Flour Protein:  Protein % is not indicative of buckwheat's baking performance, therefore we do not test for it.  Learn more. Flavor profile:  Complex, Earthy We love it added to: Crepes, Pancakes, Quick Breads, Soba Noodles