Buckwheat Flour (Kuttu Aata)

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.

Buckwheat Flour, also known as Kuttu Aata, is a nutritious flour commonly used in Indian kitchens, especially during fasting periods such as Navratri. Carefully crafted from high-quality buckwheat, this flour is valued for its distinct flavor, versatility, and wholesome profile. It can be used to prepare a variety of dishes, including kuttu ki roti, cheela, pakora, puri, pancakes, and fasting snacks. Its earthy texture and satisfying taste make it suitable for both traditional and modern recipes. Buckwheat is a good option for people looking for a flour variety beyond regular wheat flour. When used properly in recipes, it helps create delicious meals with a hearty texture and authentic taste.

Key Benefits

• Naturally gluten-free: buckwheat is a seed, not a wheat
• High in rutin — a powerful flavonoid antioxidant that supports healthy blood vessels
• 231mg magnesium per 100g
• Complete protein — contains all 9 essential amino acids, rare for a plant food
• 10g dietary fibre — feeds beneficial gut bacteria and supports digestive health
• Rich in quercetin — a naturally occurring plant antioxidant