Ignore the name — this versatile flour is completely wheat-free. Grown on the pristine north-west coast of Tasmania, it has a rich, slightly nutty flavour, and will give you nutritional bang for your buck.
Helps protect cells from damage and supports energy creation (manganese and phosphorus)
Assists in muscle growth and reduces tiredness and fatigue (protein and magnesium)
Helps with mental performance and emotional well-being (vitamin B1, B3 and B6)
May protects from cardiovascular disease and safeguards the liver and kidneys (quercetin - antioxidant)
What goes in.
Certified organic buckwheat flour.
What's kept out.
Fillers and preservatives.
Did you know?
Did you know that most wheat isn’t what it used to be? Due to modern modification, commercial wheat is now faster to grow and more resilient to pests. This has come at a big cost to health. Its new, unnatural properties aggravate our intestinal lining, inhibit mineral absorption and cause immunoreactive issues. Switching to wheat-free or organic flour is best for our health.
Grown on the north-west coast of Tasmania.
As one of the more popular flour alternatives, use buckwheat flour wherever you would standard wheat flour.
From their home to their products, Kindred Organics understands the power of Mother Nature. Their certified organic farm is nestled in the abundant chocolate soil foothills of Mt Roland in North West Tasmania. It’s here they grow, harvest, store, clean, process and package their goods using methods that don’t upset the land. Take their quinoa for example: the crop is grown in summer so it can benefit from long sunny days, fresh breeze and cool water. Sounds nice, doesn’t it? Kindred are just as kind to the soil as they are to the crops, using sustainable tactics to invite plenty of goodness and fertility into the soil, so plants and animals can grow as healthy as possible.