Organic Buckwheat Flour

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$3.00$8.98 lbs

1 lb $8.98
2 lbs $11.98
5.99/lb you save $2.99
4 lbs $15.98
4.00/lb you save $4.98
8 lbs $26.98
3.37/lb you save $5.61
16 lbs $49.98
3.12/lb you save $5.86
50 lbs $149.98
3.00/lb you save $5.98
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  • — Certified Organic, Non-GMO, Kosher
  • — Unbleached, Unbromated, Unenriched
  • — Very Low in Cholesterol & Sodium
  • — Low in Saturated Fat
  • — Good Source of Dietary Fiber and Magnesium
  • — Very Good Source of Manganese
  • — Contains Calcium
  • Rich in Iron
  • Country of Origin: USA

Toasty and rich-flavored, Organic Flour from Food To Live is a great option for baking amazing treats. It’s rich in nutrients and beats most other flours in this regard. Moreover, Buckwheat is naturally low in calories and fats. Therefore, it’s one of the best grains for a weight management diet.

Food To Live Organic Buckwheat Flour is non-GMO, toxin-free, and safe for your family. We do everything within our power to ensure all our products are rich in nutrients they get from nature. We produce this flour by grinding whole seeds of the buckwheat plant. Therefore, it retains all the elements that make this grain such an outstanding dietary choice.

Organic Buckwheat Flour: Nutrition and Benefits

One cup of organic flour gives you about a quarter of the recommended daily amount of zinc and iron. Both these elements are hard to get from food alone, especially for vegans and vegetarians.

This grain is also favored by athletes, bodybuilders, and everyone else who wants to have control of their weight and muscle mass. It’s rich in protein and dietary fiber but has fewer calories than most other grains.

Due to its nutritional value, organic whole grain buckwheat flour is perfect for everyone. It benefits your well-being, including heart and vessels. It’s also 100% gluten-free, and allergies to the grain are very rare. It means that everyone can enjoy the goodness that is whole buckwheat flour.

How to Use Organic Buckwheat Flour

The great thing about organic buckwheat flour is that you can use it in many recipes, ranging from crepes to muffins. Some chefs even use it as a thickener for sauces and soups. This gives the dish an exquisite flavor and boosts its nutritional value.

You can use organic whole buckwheat flour for gluten-free baking. However, you’ll need to mix it with some all-purpose flour mix. Without this, the final product will be far too chewy and ‘dense.’ It’s usually best to mix flours using one part buckwheat and three parts other grains/legumes. However, dishes like pancakes, waffles, and crepes might do well with a 50-50 ratio. Some even use organic buckwheat flour only, but you’ll need to run a few ‘tests’ for those recipes.

Note that it’s better to use light buckwheat flour for making muffins and pastries. However, this product has a lower nutritional value compared to one made by milling whole seeds.

Whole Grain Flour: Storage Tips

Organic Whole Buckwheat Flour from Food To Live will keep well for months. It’ll be best to store it in the fridge to prevent rancidity. Make sure that the product stays dry.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving

% Daily Value*
Total Fat 1g 1%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total carbohydrate 20g 7%
Dietary fiber 3g 10%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 4g 7%

Vitamin D 0mcg 0%
Сalcium 12mg 1%
Iron 1mg 6%
Potassium 164mg 3%
Manganese 1mg 25%
Magnesium 71mg 17%
Copper 0.1mg 16%
Niacin 2mg 11%
Thiamin 0.1mg 10%
Vitamin B6 0.2mg 10%
Phosphorus 96mg 8%
Zinc 1mg 8%
Folate 15mcg 4%
Riboflavin 0.1mg 4%
Selenium 2mg 3%
Pantothenic Acid 0.1mg 2%
Vitamin K 2mcg 2%
Vitamin E 0.1mg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Whole Buckwheat

Storage Time: Store in a cool dry place for up to 12 months.

Country of Origin: USA

Packaged in the same facility as Tree Nuts and Wheat

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Vegan German Plums Cake

Vegan German Plums Cake



  • 240 ml / 1 cup full fat coconut milk
  • 4 tbsp / 1⁄4 cup freshly squeezed lemon juice
  • 60 ml / 1⁄4 cup melted mild coconut oil
  • 1⁄2 tsp bitter almond essence
  • 125 g / 1⁄2 cup + 2 tbsp caster sugar



  • 195 g / 1,1⁄2 cup + 2 tbsp buckwheat flour
  • 20 g / 2 tbsp cornflour / corn starch
  • 80 g / 3⁄4 cup finely ground almonds (or almond meal)
  • 1 tsp gluten-free certified baking soda
  • 1⁄2 tsp gluten-free certified baking powder



  • 220 g / 2 cups all purpose white flour
  • 80 g / 3⁄4 cup finely ground almonds (or almond meal)
  • 1 tsp baking soda
  • 1⁄2 tsp baking powder



  • 3-5 dried plums, cut into 6 slices or halves
  • 2 tsp icing sugar, to decorate (optional)


1. Heat up the oven to 170° C (or 150° C fan forced) / 340° F (300° F fan forced). Grease a baking tin with a very small amount of oil.
2. Mix all the wet ingredients in a large bowl.
3. Place a sieve over the bowl and sift through all the dry ingredients, except for the ground almonds.
If you are using wheat flour, be careful not to overmix the batter as the cake will be tough.
4. Fold in the finely ground almonds. Again, if you used regular wheat flour, take care to fold them in
very gently or else the cake will be tough.
5. Transfer the batter to a lightly greased baking tin. If your tin doesn’t have a removable bottom, it
may be a good idea to place 2 long and wide strips of baking paper down first so that you can use
them as handy tabs to make cake removal easier.
6. Decorate with plum segments or plum halves if your plums are little. To prevent plums from
sinking to the bottom, dip the side of the plum that will rest directly on the batter in a little bit of all
purpose flour (or cornstarch for the GF version) first before arranging on top of the cake.
7. Bake for about 55-60 minutes, until a toothpick comes out clean and the top is nicely browned.
8. Once cool, remove from the tin, sprinkle the top of the cake with a little bit of icing sugar and
perhaps a dusting of ground cinnamon too, if you like.


Recipe Source:


Vegan Buckwheat Bread (Gluten Free)

Vegan Buckwheat Bread (Gluten Free)


  • 1 and ½ cups almond meal – 150 grams
  • 1 cup buckwheat flour – 140 grams
  • 3 tbsp chia seeds – 27 grams
  • 3 tbsp psyllium husk
  • 1 cup mixed seeds (a blend of buckwheat groats, sunflower seeds and pumpkin seeds)
  • 2 tsp bicarb soda
  • ½ tsp salt
  • 2 tbsp rice malt syrup (can substitute maple syrup, or honey) – 40 mL
  • 2 tbsp apple cider vinegar – 40 mL
  • 2 cups water – 500 mL


  1. Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
  2. Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
  3. Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don’t worry as it turns a nice dark brown when you bake it).
  4. Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
  5. After an hour or so check on your “dough”. It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
  6. Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles.
  7. Place in the oven and cook for between 1 hour – 1 hour 15 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre, when it is done.
  8. Remove from the oven and allow to cool completely; remove it from the baking tin as soon as it’s cool enough to handle to avoid it “sweating” in the tin.
  9. Once cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.



Recipe source:

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  1. 5 out of 5

    Item tasty and shipment was quick. I wanted a low carb alternative to regular flour to make blini to accompany caviar. Almond flour wasn’t going to do it, but the buckwheat flour tasted great.

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