![]() Due to the fact that buckwheat doesn’t have the binding properties associated with gluten, baked goods made with it can often be crumbly or heavy. That being said, baking with buckwheat flour is not quite the same as baking with refined, all-purpose flour. We’re definitely always experimenting with it! However, common uses include soba noodles, pancakes, and breads. The ways to use buckwheat flour are endless. So, don’t panic if your flour looks different from the pictures! How to Use It ![]() However, it can also turn into shades of light brown or pure white when blended. Most commonly, buckwheat is a white color with small brown spots. Depending on the type of groats you use, the color of your flour may vary. To make flour, whole buckwheat groats (the hulled seed of the buckwheat plant) are ground into a fine, flour-like consistency. Considered a pseudo-grain, buckwheat is used in similar ways as grains would be, but it is not derived from a grass plant and contains no gluten. We break down what exactly buckwheat is, talk about its nutrient contents, health benefits, and more!Īs the name suggests, buckwheat flour is made from the buckwheat plant. If you missed our buckwheat intro, be sure to check it out here. After all, we aren’t doing all this hard work just to leave our buckwheat flour sitting on the counter are we? Heck no! Keep reading to find everything you’ll need to know. We’ll even give you a few recipes to get you started in the kitchen. Promise, it’s super easy, incredibly budget-friendly, and honestly kind of fun to make. So, today, without further ado, we’ll be talking all about one of our team’s all-time favorite flour substitutes buckwheat flour! We’re even teaching you how to make it on your own! Luckily, we’ve already done the work for you. However, that doesn’t mean they’re bad and can’t be used! You just have to learn how to work with them. They are not created equal and can be a bit high maintenance, requiring different measurements, liquid ratios, etc. You see, each gluten free flour substitute has its own nutritional value, flavor, and texture. Yet, through countless hours in the kitchen, we’ve discovered that the issue is not with the flours themselves necessarily but how they’re being used. We don’t know about you, but one of the biggest struggles we hear about from readers (and face ourselves) is finding gluten free flour alternatives that don’t make recipes taste strange or leave a weird texture. Part 3 of our Gluten Free Grains Month, this blog is part of our Buckwheat series in which we teach you what it is, how to use it, and more to spread knowledge about gluten free grains and help make it easier to follow a gluten free diet without missing out on delicious meals the whole family can enjoy! Gluten Free Flour
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