Our Acadian Light Buckwheat Flour is not a premix. Milled from buckwheat grown on the Bouchard Family Farm. This variety of buckwheat
yields a flour much lighter in color and texture than other varieties. Use this nutty-flavored flour in any recipe that calls for buckwheat flour.
Facts about Buckwheat:
But first, a bit of history. The buckwheat grown in Aroostook county Maine has tiny white flowers and is known as silver hulled buckwheat. This variety is grown exclusively in the northern part of Maine and parts of Canada. The farmers grew and milled buckwheat for their own consumption and the middlings or bran were used for livestock feed. They also used the hulls to insulate their homes.
The buckwheat plant is extremely hardy and resilient, which makes it easy to grow without the use of chemicals. The short growing season here in the St. John Valley is perfect for the 10-12 weeks required to produce the buckwheat seed.
The word buckwheat actually comes from a Dutch word meaning beech wheat and refers to the fruit of the buckwheat, which resembles a
tiny beech nut. Buckwheat is not a grain but an herb or fruit closely related to wild rhubarb, making buckwheat flour Gluten-Free.
Cross contaminations is highly improbable because there is no rye, wheat, or barely grown on the farm. Our mill is used strictly to mill our own buckwheat. Buckwheat is high in complex carbohydrates, potassium, phosphorous, iron, calcium, protein, and fiber. It contains twice the amount of B vitamins as wheat flour.
KP 134 Kosher Pareve.
Gluten-Free with no additives, no preservatives, all natural.
High in complex carbohydrates, potassium, phosphorous, iron, calcium, protein, and fiber.
Contains twice the amount of B vitamins as wheat flour.
Compares favorably with meat, eggs and milk as a source of protein.