Because many folks aren't familiar with using buckwheat groats in their whole-grain form, buckwheat is often ground into its characteristically beautiful grey/brown flour and used in crepes or pancakes. But for a savory dinner option, how about pasta?
Buckwheat flour, on its own, is a great option for people watching their gluten. This recipe does use part all-purpose flour, so it's not gluten-free, but it's a great opportunity to experiment and dabble with the earthy, satisfying flavors of buckwheat. Kasey Fleisher-Hickey of Turntable Kitchen describes it as "lovely speckled brown, nutritious and deliciously nutty" and suggests serving these homemade noodles with "earthy mushrooms, vegetables, cheese and butter." We're sold. Hickey describes the pasta as "blank canvas" pasta because it is so simple and basic, just begging you to dress it up with your own favorite sauce or seasonal vegetables. Really, you can't go wrong.
→ Get the recipe: Buckwheat Pasta at Turntable Kitchen
Related: Alternative Pasta: Which One is Healthiest?
(Image: Turntable Kitchen)
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Gluten free, huh? Did you even read the recipe? It has more all-purpose flour than buckwheat flour. This recipe is not gluten free, and the original author makes no such claims.
I was also disappointed when I clicked through. Though, admittedly, the picture looks too good to be GF. Here is a gluten free buckwheat pasta recipe that I found: http://www.thenourishinggourmet.com/2009/05/homemade-buckwheat-soba-noodles-gluten-free.html
Not only is the recipe not even remotely gluten-free, it's also almost two years old! This is just sloppy and disappointing. AT/Kitchn staff I expect more from you.
Echoing other posters, especially yoshua:
"Gluten free, huh? Did you even read the recipe? It has more all-purpose flour than buckwheat flour. This recipe is not gluten free, and the original author makes no such claims."
Perhaps Megan clicked on the wrong link? Perhaps Megan can find a gluten-free recipe for this post? Please?
Thank you GlutenFreeBlondie for your recipe link!
To echo the posters above: a different recipe, or a recommendation for buckwheat pasta that is tasty, gluten-free, and costs less than 5$ a package? I'm not picky; I'll take either!
Pizzoccheri are a classic pasta dish made with buckwheat and all-purpose flour in the Swiss canton of Graubünden as well as bordering Italy, kind of a lot of work but very delicious.
Ros, sometimes you can find buckwheat noodles in Asian markets.
@Ros, but carefull with Asian buckwheat noodles, they might not be gluten-free so check the ingredients list carefully.
Your version looks good to me!
I'm having trouble cooking the true, gluten-free all buckwheat soba noodles. I cook the noodles whole, according to the package instructions. When I add the meat/vegetable "topping" an mix the noodles break into small pieces. This only happens with the the gluten-free all-buckwheat noodles; the ones with wheat flou added hold up fine. Anyonehave a similar experience? Suggestions?
2old2design,
I would guess this is because the noodles are gluten-free. I personally don't recommend buckwheat pasta for people who like pasta and are not avoiding gluten, because they just aren't 'right' - the texture and consistency will be very different, because of the lack of gluten.
Ditto what everyone else said! Sloppy and disappointing, indeed! Shame, kitchn.
Hi, all. It's been a busy week so I just saw this thread of comments now, and sincerely apologize for the mention that the noodles were gluten-free. It was a mistake and I've edited the post so it should no longer be misleading to folks. So sorry for the confusion and, as always, thank you for your comments, concern, and for taking part in our engaged community here on the Kitchn.