Buckwheat Flour

What Is Buckwheat Flour?

Buckwheat flour is a flour made by grinding the triangular seeds of the buckwheat plant, which, despite having “wheat” in its name, is not related to wheat. Buckwheat is botanically not a cereal grain; that's why its flour is naturally gluten-free.

It has a gray-dark, slightly speckled color and an earthy-nutty taste. Since it contains no gluten, it doesn't produce a classic risen bread on its own; it's mostly used in crepes, pancakes, noodles and baked-goods blends.

Nutritional Values of Buckwheat Flour

Buckwheat flour, with about 335 kcal of energy per 100 grams, contains mostly carbohydrate, good protein and plenty of fiber; it's naturally gluten-free and rich in magnesium-iron. Values are approximate.

How Should Buckwheat Flour Be Used?

Buckwheat flour, as a gluten-free and nutritious flour, adds variety to a balanced diet; it's a valuable option for those who don't consume gluten. Like other flours, it's used in moderation.

This information is general; buckwheat flour is a food, not a substitute for medical treatment.

How to Choose Buckwheat Flour?

Good buckwheat flour is dry, lump-free, clean and doesn't smell stale-rancid. Moistened, clumped or rancid-smelling flours are not preferred; those who eat gluten-free should choose a gluten-free labeled product.

• The flour should be dry and lump-free
• It should not smell stale-rancid
• A gluten-free labeled product may be preferred

How to Store Buckwheat Flour?

Buckwheat flour is stored in a sealed container, in a cool, dry and dark place; since it contains oil, it can turn rancid over time, so the refrigerator or freezer may be preferred for long storage.

Using Buckwheat Flour in the Kitchen

Buckwheat flour is used most in thin crepes (such as galettes), pancakes, noodle-pasta (soba), cakes and porous bread blends. Since it's gluten-free, it's often supported with egg or gluten-free blends to help it rise.

Can Buckwheat Flour Make Bread on Its Own?

Since it's gluten-free, it doesn't produce a classic risen bread on its own; it's used together with other gluten-free flours, binders or eggs for denser-porous results.

Frequently Asked Questions

Is buckwheat wheat?

No; although it has “wheat” in its name, it's not related to wheat and is not a cereal grain either. That's why its flour is gluten-free.

Is buckwheat flour gluten-free?

Yes; it's naturally gluten-free. Those sensitive to cross-contamination should choose a gluten-free labeled product.

What does buckwheat flour taste like?

It has an earthy, nutty and distinct taste; this character stands out especially in crepes and noodles.