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KIRR

Buckwheat Flour (per 10g)

HK$1.00

  

Cost per 10g

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.

Ingredients

Whole grain buckwheat

Nutrition Info

Serving Size: 1/4 cup (30g) dry

Per Serving % Daily Value
Calories 100 0%
Calories from Fat 8 0%
Total Fat 1g 0%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholestrol 0mg 0%
Sodium 0mg 0%
Total Carbohydate 21g 7%
Dietary Fiber 4g 16%
Sugars 0g 0%
Protein 4g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 1%
Iron 6%

 

Good To Know

Four-Grain Waffles

  • 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.

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