Buckwheat Flour | 5 LBS | Premium Quality Organic | Light/White | Medium Grind

Light/White (hulled) Buckwheat flour incredible for pancakes. 

**Orders today will ship 6/16

For discriminating bakers 

Buckwheat groats are the seed of a fruit, not a grain! This triangular seed is not even related to wheat, making it gluten free! It is also a complete protein with all 9 essential amino acids.

Buckwheat is the nutrient-dense seed of a plant that is related to rhubarb. Its fibers and proteins make baked goods fluffy and delicious, and nutritious! It's a great replacement for recipes that use other flours that contain gluten.

Everstone Mill Artisan Buckwheat flour is milled at a storied mill with 150 years experience. It has a pleasant fresh nutty fragrance you will notice that is different from our competitors due to the freshness and quality of our grain. Our milling process produces a lighter, fluffier finished product with a higher protein content that will impress your family or customers.

Light Buckwheat Pancake Recipe

2 C Light (hulled) Buckwheat Flour - Everstone Mill, Amazon.com
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
2 eggs
2 ¼ C milk
1 T Lemon juice
4 T Butter, melted
3 T Honey
1 tsp vanilla
Preheat griddle to 350 degrees.

Mix dry ingredients in a bowl: flour, soda, baking powder, salt. Separate eggs, beat whites with vanilla until soft peaks. In a separate bowl, add lemon juice to milk. Let sit 5 min. Pop yolks with whisk, add milk mixture and whisk until mixed. Add milk mixture and melted butter to dry mixture. Incorporate but don't overmix. Fold in beaten egg whites + vanilla. Butter griddle, cook until light brown, then flip. Enjoy with maple syrup, butter, or fruit.

Light Buckwheat Crepe Recipe

• 1 2/3 C Everstone Mill Light Buckwheat Flour
• 4 eggs
• 1/2 tsp sea salt
• 2 C milk
• 2 Tb melted butter 

Add the light buckwheat flour to a medium sized bowl with the salt. In a second medium sized bowl, crack the eggs, break the yolks, add the milk and whisk. Add the eggs and milk to the dry ingredients and whisk until just mixed. Add the melted butter and mix until incorporated. Consistency should be thin and stretchy. Cook using a quick crepe making appliance or traditional crepe maker.

Buckwheat Brownies Recipe

• 1 2/3 C Everstone Mill Light Buckwheat Flour
• 4 eggs
• 8 Tb (1 cube) butter, room temp
• 4 1/2 Tb cocoa powder
• 2 large eggs
• 1 C white sugar
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3/4 C hulled whole buckwheat flour
• 1/16 tsp baking powder
• 1 Tb milk or water

Directions:

1. Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.

2. Cream the room temperature butter with the sugar, then add cocoa powder and mix until fully combined into a smooth chocolate mixture.

3. Add wet ingredients: Add the eggs,  cinnamon, salt, and vanilla extract to the chocolate mixture. Stir until fully combined and smooth.

4. Add dry ingredients: Stir in the hulled whole buckwheat flour and baking powder. If the batter feels too thick, gradually add 1+ tablespoons of milk or water to reach a thick but spreadable consistency.

5. Mix well: Ensure all the ingredients are fully incorporated and the batter is smooth.

6. Bake: Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

7. Cool and Serve: Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares.