Sprouted Whole Buckwheat Flour from Rude Health.
Buckwheat isn't wheat, it isn't even a grain. It's a pseudo-grain more closely related to rhubarb than wheat, and it's gluten free. Buckwheat creates perfect pancakes, blinis and breads with a nutty tang that's made it a hit with the hippest bakers.
An unsprouted grain is dormant, waiting for the right time to germinate. Its nutrients are locked up and well protected, making dormant grains harder to digest. When soaked in water, the grain wakes up and starts to sprout. Enzyme activity breaks down growth inhibitors, transforming and multiplying nutrients into their more easily digestible forms. The sprouted grain is slow dried to preserve its valuable nutrients. Then it's stone ground, creating this raw, wholegrain, sprouted flour, ready to use.
Combined with other flours, sprouted buckwheat flour brings on earthy flavour to cakes, bread and pastry. Buckwheat pancakes are flipped all over the world. From French Galletes and Russian Blinis to the fantastically named Hrechanyky from Ukraine; sprouted buckwheat flour makes a lighter and fluffier pancake. Buckwheat flour is essential for authentic soba noodles and ideal for gluten free pasta.