Buckwheat flour is produced by grinding buckwheat groats. It’s gluten-free and good for people with gluten intolerance. In addition, buckwheat flour is nutritious, helps to regulate cholesterol levels, and provides the body with fiber.

Buckwheat flour can be light or dark. Light flour is made from hulled buckwheat and has a finer texture and aroma. Dark flour is produced from unhulled buckwheat, and it has more fiber and a bright aroma.

Features: It’s whole grain flour and gluten-free. The nutritional value per 100 g (3.53 oz) is 335 cal.

It’s good for: baking buns, cookies, bread, pancakes, crackers, and making soba noodles.

How to substitute all-purpose flour: Buckwheat flour has a strong taste, therefore it’s recommended to mix it with a flour that has a more neutral taste (for example, rice flour). It’s best to substitute 1/4 of your all-purpose flour in the recipe with buckwheat flour.

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