Buckwheat Flour

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Mancan Buckwheat 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.
It is the perfect way to pump up the nutrition of your everyday bakes and makes!

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. 

  • Class:Seed, Pseudo-Cereal
  • Grown in:Trilla, IL by Farmers, and brothers, Samuel and Charles Stodden 
  • Available types: Fine Sifted Flour
  • Protein:  Protein % is not indicative of buckwheat's baking performance, therefore we do not test for it.  Learn more.
  • Flavor profile: ComplexEarthy
  • We love it added to: Crepes, Pancakes, Quick Breads, Soba Noodles

Customer Reviews

Based on 34 reviews
97%
(33)
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s
sue
Buckwheat Flour

Love my Buckwheat pancakes! Yum yum!

J
Jill Sidman

Mancan Buckwheat Flour

S
Scott Ausburn
Great taste

This buckwheat like all other Barton Springs Mill products is top shelf. So far i have only made pancakes with this flour but i know what ever else i make it will be delicious. You may think you don't care for buckwheat but this is like no other buckwheat . It's like something different than you buy at the regular grocery store ; )

M
Mary b.
Never to old to learn

My 1st use of the buckwheat flour was not my best cooking experience. Not because of the flour. Rather my lack of understanding how buckwheat gels with other ingredients. I am not deterred. Tomorrow is always the next new day.

s
susan gary
delicious

buckweat

BSM Reviews

See what customers say

3909 reviews
98%
(3823)
2%
(69)
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(3)
Awesome

This flour make very good pancakes and buscuits.

Good Sourdough bread

Tam 105 makes a good sourdough loaf, but I still prefer Ruby Lee which is not available.

J
Yecora Rojo Flour
Jim Boyd
Yecora Rojo Sourdough

Combined with Einkorn Whole Grain flour for sourdough loaf. Combined flours had a very nice nutty flavor and great crust. Much different than with regular whole wheat. Would recommend it.

f
Stone Ground Polenta
frank rosinia
Polenta

Love this Polenta a coarse full flavor. Be patient when cooking, not to be rushed, but worth the time and effort.

M
Danko Rye Berries
Michael Winkelmann
Traditional European rye

Nutty and robust