Anthony's Organic Buckwheat Flour, 3 lb, Grown in the USA, Gluten Free, Vegan

Delicious! The best buckwheat flour I’ve ever had! Other buckwheat flours are dark in color, but this is light and fluffy because it’s made without the hull. Our pancakes were fabulous!

This is really wonderful white seeded buckwheat flour that I have been using to make an incredible classic Italian buckwheat cake that’s traditionally from the Alps region of Italy. The variety of buckwheat flour I received in late 2024 is from the white seeded variety of buckwheat, but in the past, a few years ago, they used a dark seeded buckwheat species for this flour. I wonder why they don’t mention the buckwheat seed type in their description? Usually companies advertise if the white seeded buckwheat is used because it is considered more desirable due to its more neutral flavor.

This is my new favorite flour to add to my King Arthur’s gf flour when baking breads and desserts because it helps make everything so light and fluffy!I cook gf,df,corn free, egg free, low oil AND low sugar due to dietary restrictions and I’m constantly looking for new ingredients to help with the mouthfeel of my baked goods.I’m aiming for as light and fluffy as I can get!I got the idea to purchase this flour after purchasing a super fancy gf vegan sourdough artisan bread at the Whole Foods. I loved how soft and delicate it was and when I read the ingredients, I realized that the only thing I was really missing from my bread recipe was buckwheat flour, so I purchased this.I think Ive found the golden ticket!I started substituting half of my gf King Arthur flour for half of this flour in my bread and cake recipes and everyone has noticed the difference.Everything is SO light and fluffy!Normally the second you stick any gf vegan baked good in the refrigerator it starts to dry out and become dense, even if it started out fluffy.When I bake using this and KA’s, my cakes are still fluffy up to a week in the refrigerator😮 though depending on the type of cake, I do sometimes have to heat em up for about 30 seconds in the microwave after the 4th day to re-fluff and eat.I’m also able to leave my breads out on the counter for up to 4 days (covered of course) before I have to put them in the fridge to keep them from getting moldy since I don’t use a preservative.Previous versions of my bread would only last a day before I had to refrigerate.Using this flour ALSO cut my bread proving to a half an hour when it used to be from 1 to 2 hours!If I let my breads prove for longer than 30 mins when using this flour, my breads end up denser.I posted a picture of my most recent sourdough loaf? mound? that I made in a cast iron pot so you can see the miracle of this flour.First of all, this thing is GINORMOUS which is a feat unto itself because I’ve never had any cast iron bread rise that high. Normally it looks all cute and tiny and round but this rose so high that I had to grease the lid so it wouldn’t stick to the top of the bread which is why the top is so flat.It may look a little weird, but the texture of this bread is AMAZING.It’s all crusty on the outside but soft and spongey and airy on the inside!Look at all the bread holes!If you’re wondering why it has that yellow tinge, it’s because I use pumpkin purée instead of oil in my breads and cakes.It’s a great low fat substitute, keeps my breads and cakes moist, and you can’t taste it in cakes though it does have a mild taste in breads so I usually add fresh garlic or a combo of herbs to get rid of it 🤓I’m definitely going to cut my recipe in half so I can have cute tiny bread again since it’s only me and my husband eating it, but I think this size will work for serving at one of our larger dinner parties.🤷🏽‍♀️I’m so freakin excited about this flour I had to review it to help out any other gf vegan bakers that are looking for that next little something to elevate their baking.The flour is a little pricey, but it’s freakin awesome and you don’t need to use that much.I wouldn’t make anything using ONLY this flour*too gummy * but it’s a great addition to my regular gf flour mix and really helps boost the fluffy quotient .🥰

Great GF flour - this is a regular purchase for me.Thanks.

I have purchased this 2 x because it is a good value for the money. Like the 3-lb. quantity. What I don't like really is the very light color. For this reason, once this is gone, I will not purchase again. I prefer the brownish color as I feel it has more flavor and the look of the breads. I will continue to purchase other Anthony's products, just not this one.

This is high quality white buckwheat flour. It adds so much flavor and texture to my gf recipes. I mix it (1-2) with Namaste GF flour and add a little extra baking soda - an no one can tell my muffins are gluten-free.

Love it. But the taste is a bit strong.

My mum makes savory pancake snacks with it. She loves it with green onions.