Buckwheat Flour | 5 LBS | Premium Quality Organic | Light/White | Medium Grind

- 100% Organic Buckwheat - Naturally Gluten Free, non GMO - Grown and Milled in the USA with 150 years milling experience - All 9 Essential Amino Acids - Rich, nutty flavor for crepes, pancakes, waffles, pastas, and breads - Strong, sustainable 5 lb paper bag

Product description

For discriminating bakers

Buckwheat is not wheat - and is gluten free!

Light Buckwheat Pancake Recipe

Light Buckwheat gluten free crepe recipe

Everstone Mill artisan buckwheat flour is milled at a storied mill with 150 years experience. It has a pleasant fresh nutty fragrance you will notice that is different from our competitors due to the freshness and quality of our grain. Our milling process produces a lighter, fluffier finished product with a higher protein content and better hydration quality that will impress your family or customers.

Buckwheat groats are a seed that grows in clusters on northern farms, not a grain and not wheat! This tetrahedron-shaped seed was domesticated 8,000 years ago in central Asia and is not even related to wheat.

It is completely gluten free and is a complete protein with all 9 essential amino acids. Its fibers and proteins make baked goods fluffy and delicious, and nutritious! It's a great replacement for recipes that use other flours that contain gluten.

Preheat griddle to 350 degrees. Mix dry ingredients in a bowl: flour, soda, baking powder, salt. Separate eggs, beat whites with vanilla until soft peaks. In a separate bowl, add lemon juice to milk. Let sit 5 min. In a third bowl, pop yolks with whisk, then add milk mixture and whisk until mixed. Add milk and egg mixture and melted butter to dry mixture. Incorporate but don't over-mix. Fold in beaten egg whites. Butter griddle, cook until light brown, then flip.

Add the light buckwheat flour to a medium sized bowl with the salt. In a second medium sized bowl, crack the eggs, break the yolks, add the milk and whisk. Add the eggs and milk to the dry ingredients and whisk until just mixed. Add the melted butter and mix until incorporated. Consistency should be thin and stretchy. Cook using a quick crepe making appliance or traditional crepe maker.