Gluten-Free Buckwheat Soba

Gluten-Free Buckwheat Soba

The majority of soba on the grocery shelves today contain only a small percentage of buckwheat flour — a shame, since buckwheat (a seed related to rhubarb) is naturally gluten-free. So we present this curiously delightful gluten-free noodle, made of 100% organic and fresh-milled buckwheat flour, and featuring herbaceous aromas and peppery flavors. These texture-rich and toothsome noodles complement any dish, whether served in hot broths, pan fried yakisoba, or even cold salads.


Instructions: 

FROM REFRIGERATOR:*

  1. Put 4 qts of water and 3 tsps of salt into a large pot.
  2. Bring to a vigorous ROLLING BOIL.
  3. Gently loosen noodle bundle and place into the boiling water for 2 MINUTES.
  4. Drain. Immediately add oil, sauce or finish in pan.

* IF FROZEN: thaw in refrigerator overnight for best results


Ingredients: 
ORGANIC BUCKWHEAT FLOUR, EGG WHITE, NON-GMO XANTHAN GUM, SEA SALT, GLUCONO DELTA LACTONE (A NATURAL ACIDIFIER FOUND IN HONEY AND WINE), RICE FLOUR (USED AS DUSTING). ALLERGENS: MADE IN A FACILITY WHERE EGGS AND TREE NUTS ARE USED.

Nutritional Info: