The gluten-free organic flours of Probios are a valuable basis for the preparation of many recipes suggested by your imagination! The buckwheat (Fagopyrum esculentum) belongs to the family of Polygonacee. Its origin dates back to 8,000 years ago, when it grew spontaneously in Tibet, Siberia and Manchuria. Subsequently the Tartars introduced it to the Balkans and from there it started to be spread across Europe. The name buckwheat (grain of the Turks and Saracens) is a clear homage to its turkish-mongolian origins. It 'excellent for the preparation of all types of baked products, suitable also for those who prefer other cereals to wheat. Ideal for the preparation of sweet and savory products such as bread, pizzas, pastry, crepes, pasta, cakes, biscuits also mixed with other flours.