Bob's Red Mill, Organic Whole Grain Buckwheat Flour, 22 oz (623 g)
- You earn loyalty credit for every order you place at iHerb!
- Loyalty credit is equal to 5% of the value of your order, excluding shipping charges.
- Your loyalty credit will be applied towards your next order as soon as your current order has shipped.
- Your loyalty credits are valid for up to 60 days from the date of your last purchase.
- To Your Good Health... Bob Moore
- Friend of the Heart
- Whole Grain
- Good Source of Protein
- USDA Organic
- Certified 100% Organic By QAI
Bob's Red Mill Buckwheat Flour is ground whole grain buckwheat — nothing else! The pyramid-shaped kernels are harvested and ground into surprisingly rich flour with little black specks that some from the ground seed hull. This is how traditional buckwheat Flour has been made for hundreds of years. You can add a little buckwheat flour to almost any recipe that calls for regular flour. In wheat bread, use half buckwheat flour to add a unique, nutlike flavor and darker color.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
1/2 cup Bob's Red Mill Brown Rice Flour
1/4 cup Whole Wheat Pastry Flour
1/4 cup Bob's Red Mill Buckwheat Flour
1/4 cup Bob's Red Mill Cornmeal
1 1/2 Tbsp. Baking Powder (preferably Alum-free)
1 cup Water
1 Tbsp. Honey
1 Egg Yolk
3 Egg Whites (beaten)
1 Tbsp. Salad Oil
Combine flours, cornmeal and baking powder.
Separate egg and beat egg whites until stiff.
Combine honey, water, egg yolk and oil. Combine liquid and flour, mixing as little as possible. Fold in egg whites. Mixture will be frothy and should be rather thick. Bake on medium-hot baker to a slight crispness. Oil baker lightly with a mixture of 1 Tablespoon lecithin to 1/2 cup salad oil. This recipe tends to stick, even to teflon. Serve with unsweetened applesauce and a little grape jam.
Whole grain organic buckwheat.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Keeps best refrigerated or frozen
|Serving Size: 1/4 cup (30 g) dry|
|Servings Per Container: 20 (per 22 oz)|
|Amount Per Serving||%Daily Value*|
|Calories from Fat||8|
|Total Fat||1 g||2%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||21 g||7%|
|Dietary Fiber||4 g||16%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carb.||300 g||375 g|
|Dietary Fiber||25 g||30 g|
Add to pancake batter
not loving the taste
Posted by 5603396430678450238 on Feb 05, 2017
i guess the only food buckwheat should be in is only soba noodles. tried adding just a little bit (10%) to my bread and it makes the taste terribly off and affect the rise significantly. will rather stick to just wholewheat and dark rye for breads now.
Posted by Reviewer2249741 on Dec 19, 2016
This flour makes delicious pancakes and waffles.
Posted by 4878543591055585858 on Dec 12, 2015
I didn't know much about buckwheat flour and now that I do I'll probably never buy it again. The texture is thick, the batter is thick, the flavor is off, its chewy, and it's taste lingers on ANYTHING you cook it with. Know what you want to do with it before you buy it.
Posted by 4702771872311853173 on Mar 09, 2015
Glad to have this for when needed.