Other
Buckwheat Flour
Flour milled from buckwheat seeds. The plant is a relative of rhubarb, so the flour is free of wheat gluten unless a blend has added wheat.
Origin
Milled where buckwheat is eaten, from Brittany to Japan and eastern Europe.
Flavour
Earthy and slightly bitter.
How to use it
Use it in pancakes, noodles, and blinis. On its own it does not make a risen wheat-style loaf.
Storage
Airtight and cool. It stales faster than white wheat flour.
Recipes using it
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