Buckwheat flour
Flour from buckwheat, a pseudocereal with a toasted flavour and grey-beige colour, used in crêpes and baking.
What it offers and why to use it
Flour from buckwheat, a pseudocereal with a toasted flavour and grey-beige colour, used in crêpes and baking. Combine with rice flour and starch in doughnuts or use for crêpes.
Flour from buckwheat, a pseudocereal with a toasted flavour and grey-beige colour, used in crêpes and baking.
From shopping to cooking
Choose
Choose finely milled dry flour; check certification when avoiding gluten.
Store
Keep sealed, cool and dry; refrigerate airtight for longer storage.
Prepare
Combine with rice flour and starch in doughnuts or use for crêpes.
How to make the most of it
Good pairings
Combine with rice flour and starch in doughnuts or use for crêpes.
How to substitute it
Do not substitute automatically: adjust the recipe flavour, texture and allergens.
Recipes with buckwheat flour
Buckwheat crêpes with salmon, egg and avocado
Pescatarian Includes 30 min restingIs any information missing? You can report a nutrition or practical correction.
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