Despite its name, buckwheat is not actually a wheat at all but comes from the fruit of a plant related to rhubarb and sorrel. Naturally gluten-free, it's fantastic nutritional benefits make it popular around the world. Buckwheat flour is used in Eastern Europe to make blinis, in the US to make crepes and pancakes and in Asia to make Japanese soba noodles. The rich flavour of buckwheat complements many recipes and adds another level to your baking.
Allergens:No known allergens.
Storage:Store in a cool, dry place away from direct sunlight.