A stone-ground flour milled from wholegrain buckwheat which is grown, stored or processed adjacent to wheat and other cereals. Traditionally used for pancakes and pasta. Buckwheat is a member of the rhubarb family which ripens in late autumn. It is a traditional food in Russia where it is known as kasha, as well as featuring in dishes from Northern China, Tibet and Europe. The flour has a calico colour and natural sweetness which can impart a pleasing flavour to noodles, pancakes, pasta and home baking. Buckwheat flour is low in gluten and well suited to cake and biscuit baking. For bread baking combine buckwheat flour with a strong bread flour.