Buckwheat flour: a flour of character
Buckwheat is renowned for its very pronounced nutty flavor. The flour that is extracted from it also has character: its taste is much more bitter than that of wheat flour ... Hence a certain difficulty in using buckwheat flour as a substitute for wheat flour in many countries. recipes! In fact, another gluten-free flour with a more subtle taste is often used to replace wheat flour: rice flour!
Use of buckwheat flour
If buckwheat flour can not really be used as a pure substitute for wheat flour, it is still possible to incorporate it into your recipes. Just use it sparingly to give an incomparable taste to your bread, pancakes and other pastries! The easiest way is to prepare your own mixture of gluten- free flours by taking rice flour as the main product. To make a kilogram of gluten-free flour, you can test the following mixture: mix 450 g of rice flour, 300 g of cornstarch, 150 g of buckwheat flour and 100 g of soya flour. To vary tastes, you can also use chestnut flour (also gluten free) instead of buckwheat flour.
Warning: focus on quality buckwheat flour
Normally, buckwheat flour should never contain gluten. Alas, this is far from the case: many commercial buckwheat flours contain gluten in the form of traces. People on a gluten-free diet due to allergy or intolerance are therefore better off using only good quality buckwheat flours, such as those sold in organic stores.
Buckwheat is renowned for its very pronounced nutty flavor. The flour that is extracted from it also has character: its taste is much more bitter than that of wheat flour ... Hence a certain difficulty in using buckwheat flour as a substitute for wheat flour in many countries. recipes! In fact, another gluten-free flour with a more subtle taste is often used to replace wheat flour: rice flour!
Use of buckwheat flour
If buckwheat flour can not really be used as a pure substitute for wheat flour, it is still possible to incorporate it into your recipes. Just use it sparingly to give an incomparable taste to your bread, pancakes and other pastries! The easiest way is to prepare your own mixture of gluten- free flours by taking rice flour as the main product. To make a kilogram of gluten-free flour, you can test the following mixture: mix 450 g of rice flour, 300 g of cornstarch, 150 g of buckwheat flour and 100 g of soya flour. To vary tastes, you can also use chestnut flour (also gluten free) instead of buckwheat flour.
Warning: focus on quality buckwheat flour
Normally, buckwheat flour should never contain gluten. Alas, this is far from the case: many commercial buckwheat flours contain gluten in the form of traces. People on a gluten-free diet due to allergy or intolerance are therefore better off using only good quality buckwheat flours, such as those sold in organic stores.
