Grain & MillingBeginner
Buckwheat
Gluten-free seed, not wheat, used like a grain.
Despite the name, buckwheat isn't wheat or even a grass. It's the seed of a plant related to rhubarb and sorrel, which makes it a pseudocereal. It's gluten-free (unless cross-contaminated) and has a strong, earthy flavor. It's traditional in Breton galettes, Russian blini, Japanese soba, and kasha, and in bread it's usually blended with wheat because it can't build a gluten network.
By Henry Hunter · Updated
Henry's notes from the bench
- Buckwheat's flavor is bold. About 10 to 20 percent in a sourdough loaf is plenty for most people.
Connected terms
Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days