Buckwheat is not wheat — it is a flowering seed, completely unrelated to the grass family, and naturally free of gluten. Sprouting unlocks rutin and quercetin — two of the most... Read more ↓
100% Sprouted Buckwheat (Fagopyrum esculentum) — Naturally Gluten-Free
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 102 kcal | 340 kcal | 5.1% |
| Protein | 3.9 g | 13 g | 7.8% |
| Carbohydrates | 20.4 g | 68 g | 6.8% |
| of which Sugars | 0.9 g | 3 g | 1.8% |
| Dietary Fibre | 3 g | 10 g | 12% |
| Fat | 1 g | 3.4 g | 1.6% |
| of which Saturated Fat | 0.21 g | 0.7 g | <1% |
| Iron | 1.2 mg | 4 mg | 7.1% |
| Calcium | 14.1 mg | 47 mg | 1.4% |
| Potassium | 173 mg | 577 mg | 4.3% |
| Magnesium | 69.3 mg | 231 mg | 17.3% |
| Zinc | 0.93 mg | 3.1 mg | 7.8% |
| Phosphorus | 104 mg | 347 mg | 10.4% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Buckwheat is not wheat — it is a flowering seed, completely unrelated to the grass family, and naturally free of gluten. Sprouting unlocks rutin and quercetin — two of the most potent naturally occurring antioxidants found in any grain flour.
Despite the name, buckwheat (kuttu) contains no wheat and no gluten. It is the seed of a flowering plant related to rhubarb and sorrel, making it a pseudo-grain — grain-like in use but botanically a seed. This means it is naturally gluten-free. It is also one of the few plant foods containing all 9 essential amino acids, making it a complete protein source. Sprouting is a traditional step that reduces antinutrients such as phytic acid and gives the flour a milder flavour.
No. Despite the name, buckwheat is botanically unrelated to wheat. It is the seed of Fagopyrum esculentum, a flowering plant in the family Polygonaceae — the same family as rhubarb. It contains no gluten. If you have coeliac disease or a wheat allergy, please contact us about how it is packed before ordering.
Kuttu (buckwheat) is permitted during Hindu fasting periods (vrats) because it is not a grain in the botanical sense — it is a seed. Its use in kuttu ki roti and pakoras during Navratri and other fasts is a longstanding tradition across North India.
Sprouted buckwheat flour has a slightly milder, less bitter flavour than unsprouted. The characteristic earthy, nutty buckwheat taste remains but is more balanced. Many people find the sprouted version easier to incorporate into baked goods without the strong flavour being overpowering.
Not directly — buckwheat flour lacks gluten, which gives wheat dough its elasticity. For baked goods, blend with other gluten-free flours (rice flour, tapioca) or use xanthan gum. For rustic pancakes, crepes, and flatbreads, it works beautifully on its own.
Rutin is a flavonoid antioxidant found in particularly high concentrations in buckwheat. Research shows it supports capillary strength,
