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Buckwheat flour is full of carbohydrates, boosting in energy. Naturally gluten free, therefore suitable for gluten intolerant consumers. Process of making buckwheat flour is rather complex. Final product can be in a lighter or darker, more nutritious form.
Our flour gives specific flavour to various products and dishes where used.
Although particular flour is gluten free, it is usually mixed with other flours containing gluten (wheat flour). In general, most buckwheat bread mixes are made with combination of flours giving them gentle texture and buttery note.
Use as you would use other types of flour.
For instance, buckwheat flour is used in Asia for well known Soba noodles, while in France for traditional Crepe pancakes.
100% buckwheat flour
Product may contain traces of nuts, sesame, gluten and peanuts.
Store in a dry, cold and dark place.
Indicated on the packaging.
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: European Union
|Energy value||1415 kJ / 334 kcal|
|Of which saturates||0 g|
|Of which sugars||0 g|