Buckwheat is an interesting flour with a nutty taste and high nutritional value. It is high in fiber, amino acids, protein and vitamin B. Buckwheat is also gluten free so it is a great substitute for anyone that is gluten intolerant. Buckwheat is used throughout the world, primarily in soba noodles in Japan, but can be used as a substitute in most baking recipes.
Instructions
1. Select your buckwheat flour. You can use a blend of buckwheat and wheat flours, which are the most common, or a pure buckwheat flour. If you want to use only a buckwheat flour, check the label to see if it says "gluten free." This will be the best indication that the flour hasn't been mixed.
2. Substitute buckwheat flour in the place of any other kinds of flour for recipes that don't require that the flour rise, like biscuits, muffins or cookies. Keep in mind though that buckwheat has a very different taste than white or wheat flour. This will slightly change the flavor of your baked product.
3. Use half buckwheat flour, half regular flour for bread recipes. The buckwheat will cause the dough not to rise even if yeast is added because of the absence of natural gluten in the flour.
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