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Organic buckwheat flour
Ideal to make pancakes, blinis and girdle-cakes.
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
See all the products of "Moulin Saint-Joseph"
Origin : Grans (France)
If you like this product, why not try ...
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Jar of 250g
4.20 €   |
500g bag
2.95 € |
35cl bottle
7.95 € |
Choose the product to add to your basket :
2.70 €  |
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3kg bag
12.95 € |
200 g
15.90 € |
5 ea 1L bottles + 1 free
39.50 €  |
100g box
8.50 € |
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