Grains, rice & flours · Gluten-free flours
Buckwheat flour
Grey-brown, earthy flour from buckwheat; gluten-free, used for galettes, blini, soba and kuttu puris.
Also called: kuttu ka atta, sarrasin
A kind of buckwheat groats
Photo: Veganbaking.net from USA, via Wikimedia Commons (CC-BY-SA-2.0)
What it is
Buckwheat flour is milled from buckwheat groats, sometimes including the dark hull, which gives grey specks. It has a pronounced earthy, slightly bitter taste and no gluten, so it is usually mixed with wheat flour or bound with egg, or used in thin batters that need no gluten. Light flour from hulled groats is paler and milder.
Fagopyrum esculentum
How it’s used
- Breton galettes
- Russian blini
- Soba noodles
- Kuttu puri and pakoras on fast days
- Pizzoccheri pasta and pancakes
Characteristics
Storage
Cool, dry and dark. Airtight and cool; wholegrain buckwheat flour keeps better in the fridge.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Gluten-free but a potential allergen; check for wheat cross-contact.
Nutrition per 100 g
- Energy
- 335 kcal
- Protein
- 12.62 g
- Carbohydrate
- 70.59 g
- Fat
- 3.1 g
- Fibre
- 10 g
- Sugars
- 2.6 g
USDA FoodData Central: Buckwheat flour, whole-groat.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Whole-wheat flour — For pancakes, if gluten is not an issue; much milder.
Related ingredients
Recipes with buckwheat flour
Buckwheat blini
Russian · 2 h 10 min · 288 kcal
Galette complète
French · 2 h 35 min · 517 kcalPoffertjes
Dutch · 1 h 35 min · 489 kcal · Contains eggSeeded buckwheat gluten-free loaf
International · 4 h 20 min · 162 kcal · Vegan
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