Buckwheat Flour
Nutrition (per 100 g)
- Calories
- 335
- Protein (g)
- 12.6
- Fat (g)
- 3.1
- Carbs (g)
- 70.6
- Fiber (g)
- 10
- Sodium (mg)
- 11
Values reflect whole-grain buckwheat flour; lighter sifted flours are slightly lower in fiber and fat.
Storage
- Room temp: up to 120 days
- Refrigerated: up to 180 days
- Frozen: up to 365 days
Buckwheat flour is a finely milled powder made from hulled buckwheat groats. It has a nutty, earthy taste with a faint bitterness and a speckled gray-tan color, and it absorbs water readily while lacking gluten structure. Cooks use it for pancakes, crepes, soba noodles, and to deepen flavor in quick breads; it is sold as whole-grain (stone-ground) or lighter sifted flour.
Buckwheat was domesticated in East Asia and spread through Central Asia and Europe, thriving in cool, short-season climates. It anchors Japanese soba, Brittany-style galettes, and Eastern European blini, with milling traditions ranging from stone-ground whole-groat to lighter sifted styles.
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Recipes with Buckwheat Flour
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