Buckwheat Flour (Kuttu Atta) Gluten-Free & Organic

For fasting (vrat) days

- Kuttu puri and paratha (a fasting-day favourite)

- Kuttu cheela / pancakes and pakora

- Kuttu halwa

- Singhare/kuttu-style fasting dishes

Everyday, gluten-free

- Blend with other gluten-free flours for rotis and pancakes

- Kuttu pancakes, cheela and dosa (buckwheat makes excellent pancakes)

- Add to gluten-free baking (muffins, cookies) with other flours

The key handling tip (because it is gluten-free)

- Buckwheat has NO gluten, so the dough does not stretch and bind like wheat dough. For puris and parathas, bind the dough with boiled mashed potato (the traditional fasting method) or a little arrowroot

- For rotis, blend it with other flours so they hold together

- It shines where binding matters less, pancakes, cheela and dosa, so those are the easiest place to start

Storage

- Store in an airtight container in a cool, dry place, and refrigerate in humid weather, buckwheat flour has natural oils and is best used fresh

- Use a dry spoon; use within a couple of months for the best flavour (a rancid or musty smell means the oils have oxidised, discard it)

- Uniquely carries rutin. The only common Indian flour with rutin, a flavonoid antioxidant studied for heart health, plus complete protein and magnesium.

- Naturally gluten-free. Buckwheat is a seed, not wheat, so kuttu atta suits gluten-free diets and fasting alike.

- Pure and unadulterated. Just buckwheat, with no wheat or starch fillers, the adulteration that plagues loose kuttu, and lab-tested.

- Two uses in one. A traditional vrat flour and a genuinely good year-round gluten-free flour.

- Stone-ground and clean. Milled to keep more of its nutrients and flavour, from organically grown buckwheat. [VERIFY stone-ground]

Buckwheat (Fagopyrum esculentum) is a hardy, fast-growing crop that thrives in cool, high-altitude conditions, quite different from most of the Organic Mandya range, so we are honest that this is not a Mandya-grown item. [VERIFY and state the real origin, e.g. sourced directly from small farmers in Uttarakhand's buckwheat belt, stone-ground and cold-milled soon after harvest to preserve its rutin, bran and flavour, and lab-tested.]

How to spot pure kuttu atta: genuine buckwheat flour is a natural dark grey-brown, not pure white (bright white can signal wheat or starch fillers), with a distinctly earthy, slightly grassy smell. A simple check is the iodine test, a drop of iodine on damp pure kuttu stays light brown, whereas a deep blue-black colour indicates added wheat or corn starch. We would rather give you honest, unadulterated flour.