What is buckwheat flour?
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Buckwheat flour is made from the ground seeds of the buckwheat plant, which, despite its name, is not related to wheat and is thus gluten-free. Buckwheat is considered a pseudocereal, similar to quinoa and amaranth, because it is used in much the same way as cereals in cooking, even though it does not grow from grasses. The flour is known for its rich, nutty flavor and is a popular ingredient in many different cuisines around the world.
In cooking and baking, buckwheat flour can be used on its own or mixed with other flours to make a variety of dishes, including pancakes, noodles (such as Japanese soba noodles), blinis, crepes, and various kinds of bread. Its nutritional profile is impressive, offering high levels of protein, fiber, and essential minerals such as magnesium, manganese, and copper. Buckwheat flour is also a good option for those on a gluten-free diet, providing a versatile base for recipes traditionally made with wheat flour.
