Buckwheat is actually not a grain but is one of the knotweed plants and naturally contains no gluten, on the other hand a lot of protein of the highest biological value, as well as potassium, iron, calcium, magnesium, silica and vitamins B1, B2 and E. Our Chiemgau buckwheat flour contains all components of whole grain and is therefore very rich in nutrients. It tastes nutty and can be used well for the production of pancakes, waffles and biscuits, sauces, soups and desserts.

Since buckwheat inherently contains from gluten, you should mix buckwheat flour for baking cakes, bread and cakes with other flours, eg spelt or wheat flour. If you want to bake without gluten-containing grains, should it use special recipes.

The buckwheat comes exclusively from our ownlands n Chiemgau. We build our products in a sustainable crop rotation at which soil life and biodiversity protects and promotes. The treatment of the harvested grain to the finished bag is done very carefully and gently by hand.