Buckwheat Flour (certified organic)

Try this flour in our RECIPES:

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 45 reviews
Patrick Bachelier
Always buy the finest to get the best results

We have discover Barton Springs Mill during an outsource search for our very demanding customers, these flours get shipped to the finest resorts and are used by the most talented Chef in the industry,we are glad that we can still find quality at its best.

David Cooper
The last batch?

I was happy to receive my shipment of buckwheat flour, but terribly disappointed to hear that it may be the last batch. I hope the Barton Springs Mill will reconsider, and continue to plant, harvest, and mill this most excellent flour.

John Arbuckle
Really great flour

The quality of this flour can't be beat. Deeply flavored, it is everything I want in buckwheat.

Great flavor

I love this flour for muffins, pancakes, and some types of cookies. Great flavor. Great customer service.

David Dickinson

Felt shipping was slow but product is excellent and packaged well. Thank you