Organic Buckwheat Flour – Naturally Buckwheat Powder – 100% Whole Grain, Non-GMO, High Fiber – Organic Gluten Free Flour Great for Baking, Pancakes, Soba Noodles – 2lb Resealable BagUSDA Organic

Quality, large bag of buckwheat flour for cooking healthy food at home. We love the fine texture - this is high quality and less-gritty than other brands we'd tried.My boys who eat GF love Heavenly Hunks, but can down a whole bag in no time. We decided to start making them from home and love this recipe from Life After Wheat, which uses buckwheat flour. We get the great nutrients of buckwheat flour, without it being too high in fiber.Ingredients5 cups rolled oats1 cup unsweetened shredded coconut¼ cup buckwheat flour½ teaspoon sea salt½ cup real maple syrup½ cup honey½ cup coconut oil¾ cup mini vegan chocolate chipsInstructionsLine an 8x8 inch square baking dish with parchment paper and set aside.In a large food processor, measure oats and process on high for 15-20 seconds. The oats should be a mixture of fine flour and some larger pieces.Add unsweetened shredded coconut, buckwheat flour, and salt. Process on high another 5-10 seconds.Measure real maple syrup, honey, and coconut oil into your food processor with the dry ingredients. Process on high another 15-20 seconds until it is well combined. The mixture might seem a bit too soft, but it will set as you chill it.Use a sturdy spoon or spatula to stir in the chocolate chips.Transfer the dough to your parchment-lined pan, then pack it down tightly.If you want to jazz things up a bit, sprinkle a few more chocolate chips and a bit of flaky salt over the top and press down gently.Freeze the dough for 1-2 hours, or put in the fridge overnight.Once the dough is firm, remove from the pan using the parchment paper, and cut into squares. I like to cut into 25 squares, which are about 1.5x1.5 inches (this is around the same size as the Heavenly Hunks you would buy at the store). If you want larger chunks, you can cut 4x4.Store copycat Heavenly Hunks in an airtight container in the fridge for up to a week. You can also freeze for longer, just thaw in the fridge before eating.

I have friends who are gluten-free, so I got this buckwheat flour to make pizza dough. Buckwheat flour imparts an earthy, nutty, and slightly bitter flavor to pizza dough, offering a distinct taste profile that contrasts with traditional white flour-based crusts. It adds an earthy bite and can enhance the flavor of toppings, particularly those with rich or savory notes. This pizza will not be ‘fluffy’ like traditional pizza doughs, but it added moistness and tenderness to the pizza. I precooked it before adding the toppings.This buckwheat flour is excellent flavor and quality. This is a huge bag, so the value and shelf-life are excellent. I love the fact that this is a US veteran-owned small business. If you have never tried buckwheat flour, you are missing out.

I like to make for myself and others, and I was interested in trying this flour as a gluten-free alternative to wheat flour.The flour came well packaged proper labeling mentioning that it's gluten free, organic, and made in the US. Because buckwheat flour lacks gluten, you'll want to look into proper methods of substitution for traditional recipes or find recipes that specifically call for it. I tried making specific recipes calling for it that would make both blueberry muffins and pancakes. Both came out great, although the texture was a bit different than using traditional flour, and the flavor was a little bit nuttier too. Both of those things are just differences to understand, and it's clear this product is of very good quality and useful for making gluten-free goods. It's expectedly more expensive than traditional flour, but I think it's a great value for what you get.

This Relative Foods buckwheat flour is a good organic, gluten free alternative flour for baking and making pancakes. Each package is resealable and comes with 2 lbs. of flour. It does have a slight nutty flavor to it when I use it to bake bread. It is more expensive than regular flour. Overall, I like this alternative option if you're looking for something gluten free.

My introduction to buckwheat flour came through a pancake recipe I found years ago and make at least once a month ever since. It requires a half a cup each of buckwheat flour, all-purpose flour, and ground flaxseed as the main ingredients, and is very hearty and full of protein and fiber. A lot of this flour will go into pancakes, but I plan lots of experimenting with this flour, too. Recipes for muffins, crepes, and breads are in my arsenal, but I decided to start with an almond butter buckwheat breakfast cake. It turned out filling and delicious, but if you decide to try it yourself don’t try to take it out of the ramekin it cooks in as it’s very crumbly and light. It’ll be easier to eat from the ramekin as well and the yogurt & cinnamon topping will stay in place better.

Despite its name, buckwheat is not actually wheat. It is a pseudo cereal along the ilk of quinoa and amaranth. Buckwheat flour pretty much behaves like flour in baking, and therefore is perfect for those looking to reduce some types of grains; particularly wheat. Like me. Hence my order of this.It also happens to be gluten free. High fiber, but also high in carbohydrates. Though I read that it is more of a complex carb, so theres that.I use straight buckwheat for crepes, pancakes, dredging. Some cookies, some breads, wraps. Depends on the texture you are going for. This creates more dense end result. Many recipes use regular flour or whole wheat flour to provide a more typical texture most are used to. There are also really interesting and creative ways to use buckwheat flour in ways that one never would with regular flour. Look into it!Organic, smells divine (I am used to buckwheat and really like the nutty aroma), tastes as expected. Good durable bag for continued storage.