Detailed Product Description

Buckwheat is a satisfactory partial substitute for other grains in feeding livestock. It has a lower feeding value than wheat, oats, barley, rye, or corn. The grain should be ground and mixed with at least two parts of corn, oats, or barley to one part buckwheat. Buckwheat flour is used primarily for making buckwheat griddle cakes, and is more commonly marketed in the form of pancake mixes than as pure buckwheat flour. These prepared mixes may contain buckwheat mixed with wheat, corn, rice, or oat flours and a leavening agent. Buckwheat flour is never produced from tartary buckwheat because of a bitter taste that makes it undesirable as human food