Organic Whole Buckwheat Flour (Lacoste)

Our organic whole buckwheat flour is made from organic black buckwheat and does not contain gluten. Historically, buckwheat originated in the Himalayan region. In the eyes of a botanist, buckwheat is part of the same family as sorrel and rhubarb is polygonaceous. It's from the category that is called pseudo cereal.

Now, where the word buckwheat is from? The name buckwheat come from wheat and buck a deformation of the word beech, because the form of the grain look like the fruit of the beech. One of the common name of Buckwheat is "black wheat" due to the color of its grains.

Containing 11 to 13% protein and all essential amino acids (including lysine) this flour is also very rich in fiber. To grind this flour, it must first be hulled because its shell brings a lot of bitterness.

It adds a crispy effect to waffles and pancakes, buckwheat goes well with sweet or salty recipes. It pair well with chocolate or blue cheese. Since it doesn't content gluten it's better to pair this flour with wheat for baking bread or to not have a sandy texture.

Whole buckwheat flour is made from whole grain buckwheat and thus retains the nutrients found in whole grains. Whole grains have the 3 parts of the grain; The bran, endosperm and germ.

Whole grain flour health benefits come mainly from its high-fiber content. High-fiber grains help you with digestion, gut health, and weight management. The FDA even affirms that high-fiber, low-fat diets help reduce the risk of cancer and prevent coronary heart disease.

This organic flour can be used to make: cookies, muffins, pancakes and waffles.

What is "Moulin Lacoste"?

• This historic mill was built in the early 1830s in Sainte-Claire (Chaudière-Appalaches) in Quebec. It was at the heart of the development of the parish of Sainte-Claire and the Abenakis. Over the years, grain for the animals and flour were ground there. They sawed wood, made boards, planks, beams and cedar shingles. At that time, the mill was driven by the water of the river, it was dependent on the rhythm of the river.
• The mill fell into a long lethargy during the 1970s. When the turbines gave up the ghost, the owners closed the mill. It was resurrected one fine day in April 1982 under the vision of Hubert Lacoste. He saw in the milling of grains on a stone millstone a way to give back its titles of nobility to the mill and to offer to everyone flour ground on stone millstones. A flour of the highest quality, allowing everyone to choose between so-called commercial flour and this noble product, which has existed for thousands of years as a staple food and a powerful support for daily activities.
• Under Hubert's leadership, thousands of tons of good flour have been produced. In 1986, the quality of these nourishing flours was certified organic. It was sold in Japan, Australia, France, Belgium and many parts of Canada and the United States. In the fall of 2015, after nearly 40 years of service to quality and wellness, Hubert retired.
• Today his son, Reno Lacoste who has taken over the reins of the company. He wishes to continue this tradition of quality that his father established and offer you organic stone-ground flours with the same passion that has animated and still animates my family.
• Lacoste flours are what you would expect from a high quality family mill with attention to details from grain selection to the final product.
• Grains are sourced in Quebec and Ontario with an emphasis on local farmers as much as possible.