Buckwheat Flour

From Ingredientia
Jump to: navigation, search

Buckwheat Flour

Buckwheat Flour is a gluten-free flour made from buckwheat. As it has no gluten content, you must mix buckwheat flour with wheat flour when baking with yeast. Buckwheat flour has a pale creamy colour, but can be slightly grey if older buckwheat grains have been used.

Buckwheat flour is rich and pungent.

Buckwheat flour is used in pancakes, particularly gallettes from Brittany and in the US for breakfast. Buckwheat flour is famous as the flour for blinis to accompany caviar or smoked salmon.

Buckwheat is eaten in Japan, either like polenta or in buckwheat noodles called soba noodles. For the polenta-like meal, sobagaki, simply pour boiling water over buckwheat flour, mix by stirring energetically and then eat with soy sauce.

Further Reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.