| A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste. Buckwheat flour is often used in pancakes, waffles, blintzes, crepes, muffins, and soba noodles. Because it contains no gluten, buckwheat flour must be added to wheat flour for use in yeast breads. About 20% of the total quantity of flour used for yeast breads may consist of buckwheat flour with the remainder consisting of wheat flour. Even when using this small quantity in yeast breads, buckwheat flour provides a distinctive flavor to the loaf.
Buckwheat flour is usually made from unroasted groats (the kernels of the plant) and depending on the quantity of the dark hull that remains, the flour is graded light, medium, or dark. Supreme buckwheat flour is a name sometimes given to flour milled from whole buckwheat. Flour milled from buckwheat that has been hulled is sometimes called fancy buckwheat flour. Buckwheat can also be ground into flour at home using a coffee grinder or food processor.
Buckwheat flour is a rich source of the amino acid, lysine and it contains high levels of protein, calcium, magnesium, phosphorous, B vitamins, and iron. It is an excellent wheat substitute for people who are allergic to gluten (celiac disease).
Buckwheat flour should be stored in an airtight container in the refrigerator where it will keep for 2 months. It can be stored in the freezer for a half year. Buckwheat flour can be found in large food stores and in specialty shops and health food stores. |
