Buckwheat Flour - From a fruit seed

Author: Shelley Bennetts  

Buckwheat Flour - From a Fruit seed

Despite its misleading name, Buckwheat is a fruit seed related to rhubarb and sorrel. It’s not a grass or cereal grain, so is a safe gluten-free choice for those with celiac disease and gluten intolerance! Buckwheat flour has a bold, earthy and distinctive flavour. For baking, its light, soft texture makes it an ideal substitute for wheat flour, or as part of a gluten-free blend.

Buckwheat flour is hearty, gluten-free, and a good source of magnesium, copper, and dietary fibre. Used in small amounts as part of a flour blend, the results are moist and tender. Alternatively, if you’re using all buckwheat flour for baking, it’s recommended to include some baking power. Use 1/2 tsp of baking powder per 1/2 cup buckwheat flour.

Buckwheat pancakes are famous for being robust and flavoursome. The French have given the Buckwheat version of pancakes a name to distinguish them from the run-of-the-mill wheat crepe. While this recipe is not for the finer French ‘galette’, your family will love you for whipping up a batch of these delicious Buckwheat pancakes. 


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