Ingredient Spotlight: Buckwheat Flour
The challenge with buckwheat flour is two-fold. First, it has a fairly strong, bitter flavor that can easily overwhelm a recipe. Secondly, buckwheat has no gluten since it’s actually a seed and not related to wheat at all. No gluten means that we have to depend on other ingredients to create the structure necessary to hold a muffin or a cookie together.
We’re thinking of trying buckwheat pancakes as a first experiment. These are traditional throughout Europe, and would definitely make a hearty start to the day! We’ve always wanted to try Kathryn’s recipe for Buckwheat Blinis. This recipe from Epicurious pairing buckwheat pancakes with smoked salmon also looks promising:
• Buckwheat Pancakes with Smoked Salmon from Epicurious
Our flour is also fine enough that we think it could work well in pastries. There’s a recipe for Figgy Buckwheat Scones from Good to the Grain by Kim Boyce that we’d really like to try. The recipe for these crumbly, chocolate-flecked cookies is also on our list:
• Nibby Buckwheat Butter Cookies from 101 Cookbooks
What are your recommendations?
Related: Grain Mills: A Good Investment?
(Image: Emma Christensen)