Buckwheat flour is a nutritious, naturally gluten-free flour milled from the triangular seeds of the buckwheat plant, related to rhubarb, not wheat, known for its earthy, nutty, slightly sour flavor, perfect for pancakes (like French galettes), noodles (soba), and as a wheat flour substitute in baking for added protein and fiber.
Key Characteristics
Gluten-Free: Ideal for celiac diets or gluten-free baking.
Flavor Profile: Distinctive earthy, nutty, and slightly bitter taste.
Nutrient-Rich: High in protein, fiber, and minerals, with antioxidants.
Appearance: Greyish-brown, sometimes with dark flecks from the hull.
Uses in Cooking & Baking
Traditional Dishes: Famous for French galettes (savory pancakes) and Japanese soba noodles.
Pancakes & Waffles: Adds moisture and flavor, often blended with other flours.
Baking Substitute: Can replace a portion of wheat flour in breads, cakes, and pastries, providing a protein boost.
How it's Made
Milled from the whole buckwheat seed, with only the inedible husk removed, retaining nutrients.
Type
Legume
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