BBC navigation

BBC

Buckwheat flour recipes

This is flour milled from buckwheat, a cold climate plant from the same family as rhubarb, sorrel and dock. Buckwheat’s pointed, triangular seeds resemble cereal grains, and the fine-textured flour is grey-ish, speckled with black. It has a strong, distinctive, slightly sour and nutty taste and is rich in vitamins and minerals and low in calories. It’s also gluten-free, so it can be used by those on a special diet.

Recipes using buckwheat flour

Main course

Brunch

Starters & nibbles

Desserts

See all recipes using buckwheat flour

Buyer's guide

Buckwheat flour is available from health food stores.

Storage

Store in an airtight container in a cool, dark place.

Preparation

The flour is often combined with wheat flour before use. It is made into pancakes and bread in USA, Russia, India, China, and Brittany in Northwest France, where it is also used in rustic porridges, savoury pancakes called galettes and fruit flans. It is added to pierogi dumplings, bread and cakes throughout Eastern Europe; and to noodles in Japan.

Article by Sejal Sukhadwala

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more flour recipes

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.