Gluten free buckwheat flour 500 g


  • 00610293


Buckwheat is not a cereal. It is actually a shrub fruit. Buckwheat is very suitable for people with an allergy or hypersensitivity to gluten and therefore suitable in a gluten-free diet.

Recipe for buckwheat biscuits


  • 150g Peak’s buckwheat flour
  • 4 eggs
  • 150g granulated sugar
  • 150g butter
  • approx. 5g ground cinnamon
  • approx. 5g nutmeg
  • approx. 5g clove powder
  • a bit of apricot jam


  1. Pre-heat the oven to 175°C. Divide the eggs into yolk and egg white.
  2. Whip the four egg whites and granulated sugar into a rigid mass in a grease-free batter bowl.
  3. Use a second batter bowl to whip the four egg yolks and the batter lightly together
  4. mix it with the buckwheat flour and spices.
  5. Scoop the egg white/sugar and fold carefully through the buckwheat mixture.
  6. Fill a greased spring form with the batter.
  7. Bake the buckwheat cake in the oven for 45 minutes at 175°C until it is done and golden brown.
  8. Let the cake cool. Cut the cake into two layers and cover the lower layer with apricot jam; then place the upper layer on top.


Use an egg substitute for an egg-free recipe.