Buckwheat first appeared in France during the XV th century. It was first cultivated in Brittany. The main characteristic of the doughs made with buckwheat flour is to not raise when cooked. Buckwheat flour is also easy to digest.

Tasting tip : buckwheat flour is mainly used to prepare girdle-cakes, noddles, polentas, cakes or biscuits. It is also used to make the famous Russian blinis or some buckwheat Japanese noddles.

Producer : Moulin Saint-Joseph

Origin : Grans, Provence (France)

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