Mancan Buckwheat

  • Grown by: Samuel and Charles Stodden, Trilla, IL.
    Mancan is a mid-season buckwheat that was developed at the Agriculture Canada Research Station, Morden, Manitoba in 1973. It has a seed size 26% larger than the standard Tokyo variety.

    We mill the whole buckwheat with the hull on, and then sift to remove approximately 85% of the crushed hull material. What remains is a lightly speckled flour that retains the flavor and complexity of the hull without any gritty texture. 

    Customer Reviews

    Based on 30 reviews


    Buckwheat Pancakes

    Excellent pancakes! Quick to make, quite satisfying.

    In the Refer

    I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.

    High quality flour

    I love this flour and will be purchasing again!

    Not how I remember the taste

    The test pancakes cooked up perfect. I used my favorite pancake recipe and used 1/2 white flour and 1/2 buckwheat flour. Barton Spring Mills stated that this buckwheat does not taste like other suppliers buckwheat. I loved the buckwheat pancakes I had as a teenager. Unfortunately this type of buckwheat does not taste like that fondly remembered buckwheat.

    BSM Reviews

    See what customers say

    2935 reviews
    Upped the game for my favorite Whole Wheat Sourdough Sandwich Bread

    I went back to sourdough after many years like so many others in 2020, in March. I had a good Sourdough Whole Wheat Sandwich recipe and tried the Marquis on a search for the the best. It came out so much better than the previous loaves which were good - now its great!

    Even if I made a mistake, its worth it

    Quick little fact: Not all corn pops, crazy huh!? Anyways I bought this corn for one reason, but even if I can't use it for that particular reason, it's amazing quality. I will be using this to plant outside and make some tortillas and posole. An A+ in my book!

    Great flavor…a complementary flour

    Really like Sonora…made the yeasted loaf bread recipe on this site and it came out OUTSTANDING. It casts a yellow tone, almost like an egg bread …

    I also made Sonora and Yellow Cornmeal Pancakes this weekend…WOW!. Super soft, cake-like…yep, added blueberries and some maple syrup, with a banana sideline. GREAT! Try It!

    Robust stuff!

    You really know you're eating corn bread when you use Oaxacan Green. I used my traditional cornbread recipe using this cornmeal, all-purpose flour, sugar, salt, baking powder, eggs, milk, melted butter and Crisco just to see how it compares to yellow cornmeal from the store. This Oaxacan Green cornmeal doesn't disappear into the batter, but stands out in the bread, announcing "I am here!" The texture is heavier, denser, and more substantial than regular cornmeal, and it took a bit longer to bake. It is quite filling too -- not so much an accompaniment to a meal but a meal itself. . One piece was lunch! I think this cornmeal was not ground to dust, like most cornmeal, so it holds its flavor, texture, and personality much more. Great stuff! And something different! There will be no boring corn breads in this house from now on.

    Great garbanzo beans!

    Great texture and taste to eat whole, for instance on salads. Also great for hummus.