Buckwheat Flour (Kuttu / Faffad)

Our Buckwheat flour is grown in the hilly region of Sikkim....

It is a gluten-free power food which is a good source of fiber and rich in minerals. Buckwheat provides various plant compounds and is richer in antioxidants than many common cereal grains. The plant compounds found in buckwheat include rutin, quercetin, vitexin and D-chiro-inositol. It has high quality protein, containing all nine essential amino acids, including lysine.

It is a healthy, energizing and nutritious and can be served as an alternative to rice or made into porridge. We recommend you to include this power food into your lifestyles to experience a new healthy way of living. 

Protein Amount: Buckwheat flour contains approximately 10-13 grams of protein per 100 grams.

Protein Quality

Buckwheat flour also contains all nine essential amino acids, making it a complete protein source. This is rare among plant-based foods and enhances its value in vegetarian and vegan diets.

Uses of Buckwheat Flour

Gluten-Free Baking: A popular alternative for making pancakes, muffins, and breads.

Soba Noodles: Traditional Japanese noodles use buckwheat flour as a primary ingredient.

Porridges and Flatbreads: Common in many cuisines for nutrient-dense meals.

Incorporating buckwheat flour into your diet can be a great way to boost protein intake while enjoying its unique, nutty flavor.

Some other popular uses: Most of the buckwheat is ground into flour and used for making a variety of foods, including noodles in Japan and pancakes and breakfast cereals in the USA; Russians and eastern Europeans make a wide range of foods with buckwheat and as chicken dressing and in certain ethnic dishes.

The Flour is hulled and gluten free and can be stored in an air tight container with a shelf life of about 4-5 months.

Gluten Free

Did you know: On Hindu fasting days, since wheat or rice is prohibited, many fasting people in North India eat products made of buckwheat and buckwheat flour