Jeffrey Bland, PhDPresident of Big Bold Health | Human Health Thought Leader

Unlock the Magic of HTB flour in cooking!

14 Oct 2024 · 0 min

Watch on YouTube

0:29

This YouTube video (uploaded Oct 14, 2024) features Jeffrey Bland, PhD, demonstrating and endorsing tartery buckwheat flour (branded/termed “HTB” in the retrieval title) as a versatile cooking ingredient. The speaker describes tartery buckwheat as a “workhorse flour” used for pie crusts, as a sauce thickener (including very light sauces and horseradish sauce for salmon), and praises its mild depth of flavor and convenience for cooks who don’t follow recipes. The piece is practical, testimonial, and product-focused.

Tartery buckwheat has really become our workhorse flour. I use it for all my pie crusts. I use it as a thickener for any sauces, even the lightest sauce. If I want to put a light, light horseradish sauce on a salmon fillet, I do it with a tartery buckwheat because it just has a little depth of flavor, but it won't hide anything. For a cook like me who doesn't use recipes, it's a really fun product because you can just keep it by the side of the stove and use it all the time.