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Gluten-freeStone-groundWhole grain
Buckwheat Flour
Stone-ground from GB-grown buckwheat — naturally gluten-free, milled in small runs.
- Origin
- Ghizer, Yasin & Baltistan terraces, 2,400–3,000 m
- Harvest
- Harvested October, stone-milled to order through the winter
Rs 650≈ Rs 1,300 / kg
In stock, packed in Gilgit
Qty
1
Rs 3,350 more in your basket and delivery is free.
Ordered before 2:00 pm PKT? It leaves Gilgit today.
Pay by card, bank transfer, or cash to the courier at your door.
Why it's different
Three things worth knowing
- 01
Genuinely gluten-free
Buckwheat is not related to wheat. It is milled here in a facility that handles no gluten grains.
- 02
Stone-milled, cool
Slow stone mills do not heat the flour. Industrial steel rollers do, and heat is what makes whole flour taste flat.
- 03
Milled through the season
Ground in small runs over the winter rather than all at once in October, so what ships to you is recently milled.
About this one
Buckwheat — *braoo* locally — is one of the few crops that will finish a season on terraces this high. It is not a wheat and not a grass; it is a seed, and it contains no gluten at all.
Ours is stone-milled in small runs rather than steel-rolled in bulk. Stone mills turn slowly and stay cool, which keeps the oil in the germ from scorching. The flour comes out flecked grey-brown with the hull still in it, and it smells faintly of earth and toasted nuts.
Because it is a whole flour with the oil still in it, it does not sit on a shelf for a year. That is the trade for the flavour.
How to use it
- Traditional GB buckwheat bread — the local staple through winter.
- Pancakes and crêpes: swap in 50% buckwheat for a nuttier, darker result.
- Noodles, in the Japanese soba style.
- Thicken soups and stews with a spoonful.
Keeping it
Airtight, cool and dark — or the fridge in summer. 6 months. Whole flours have oil in them and will eventually turn; smell it if unsure.
Sizes
- 500 gRs 650
- 1 kgRs 1,200
- 2 kgRs 2,250
From Rs 650. Prices include GST where applicable.
Goes with
Pairs well with
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