Mills and Flakers

Why Whole Grains


  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.

Organic Buckwheat in the Hull

750 g $5.90 BuyBuy
5 kg $26.50 BuyBuy
10 kg $43.80 BuyBuy
20 kg $75.50 BuyBuy

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Typically Buckwheat would be consumed in its whole form once the hull has been removed. Cleaned Buckwheat in the hull can be ground for flour. The hull represents approximately one quarter of the grain in weight. When ground depending on the level of hull desired in your finished product the flour can be sifted away from the hulls leaving light coloured flour with speckles of brown. Approximately one cup of Buckwheat in the Hull yields one cup of flour after sifting in a course sieve.


  • The hull is dark brown in colour
  • Buckwheat is a delicious source of plant protein
  • A fruit related to the rhubarb plant, Buckwheat is gluten free. As with other products we sell which don’t contain gluten, Fieldstone Organics does not market our products as gluten free due to the potential of cross contamination
  • Buckwheat is an excellent source of the essential amino acid Lysine
  • The amino acid strength of Buckwheat gives it the ability to increase the protein value of legumes and cereal grains consumed the same day.
  • Low in saturated fat and very low in cholesterol and sodium. Buckwheat is high in carbohydrates ( 80% ) and in antioxidants. In addition, Buckwheat has numerous minerals and vitamins such as zinc, copper, niacin and manganese

How to Enjoy

  • Buckwheat is consumed in many parts of the world. In Japan Buckwheat flour is used in the noodle soba. In Russia and Poland the groats and flour are used to make porridge and soup. In Europe and North America Buckwheat flour is largely used in preparation of pancakes, biscuits, noodles and in cereals.
  • Buckwheat in the hull is often used to produce buckwheat sprouts.

To learn more please visit Storage Tips

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • Buckwheat in the Hull is best used for grinding into flour. The hull can easily be sifted away from the flour.
  • Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.

Our buckwheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.