Buckwheat flakes in bulk Organic

How do I cook buckwheat flakes?

They cook fast: three to five minutes in simmering water or a plant milk, stirring, gives a bound porridge. Kazidomi Vrac buckwheat flakes can also go raw into a yoghurt, or soak overnight in the fridge, which softens them with no cooking and no special kit.

Buckwheat flakes or oat flakes: what is the difference?

Kazidomi Vrac buckwheat is not a cereal but a seed, and its toasted taste is far more pronounced than oat, which is milder and more neutral. The texture also stays firmer after cooking. Unlike oat, buckwheat carries no gluten by nature, which is the other practical difference between the two.

Do these flakes suit a gluten-free diet?

Buckwheat carries no gluten by nature. The Kazidomi Vrac sheet does not, however, record a gluten-free certification for these flakes, and a product sold by weight sits alongside other cereals when it is handled. With a strict intolerance, check what the packaging states before buying.

Can they be used in savoury recipes?

Yes. They thicken a soup, bind vegetable patties or plant burgers, and replace part of the breadcrumbs in a stuffing. Kazidomi Vrac buckwheat flakes also go into breads and crackers, where their rustic taste sits well with pumpkin and sunflower seeds in the same dough.

What size is the bag and how do I keep it?

The bag runs to 800 g and is taken by weight at Kazidomi Vrac, with no individual packaging. Keep it dry and away from heat. An airtight jar protects the flakes from damp, which clumps them together, and from pantry moths, common in a cereal cupboard.