Naturally gluten-free buckwheat products

Buckwheat noodles

Flour is ground with a traditional stonemill. Flour is good for baking, thickening of sauces and making of gruels and porridges.

Flakes are flattened buckwheat. Flakes cook faster than grits or crushed buckwheat. Generally used in morning porridges.

Crushed buckwheat is ground from a seed and suits for baking and whipped porridges. For example when baking bun, by replacing some of the flour with these you get a more spongy dough.

Buckwheat grits are whole, peeled buckwheat. Excellent raw material for the traditional buckwheat porridge. Grits can also be germinated.

Buckwheat kama is roasted buckwheat grits, which is finely milled to buckwheat kama. It is used for making some desserts.

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Buckwheat of Keskinen mills

- Finnish alternative for specialdiets -