Buckwheat flour gives pancakes a chewy texture and robust flavor.
The smell of sizzling bacon in a skillet, coffee being brewed and pancakes crisping on a griddle are part of the breakfast sensory experience. Fluffy pancakes can be improved by mixing in a little buckwheat flour to add texture and robust flavor. A common grain in many parts of the world, buckwheat doesn't enjoy the same popularity in America and most people only encounter it when mixed into pancakes or bread flour. Add this to my Recipe Box.
Buckwheat
Contrary to what its name suggests, buckwheat is not part of the wheat family; it's actually related to the rhubarb plant. Buckwheat is considered to be a relatively new grain alternative -- it's technically a fruit -- because it hasn't been in cultivation much more than 1,000 years. Though lower in protein than many grains, buckwheat contains the eight essential amino acids, making it a perfect protein. Buckwheat also contains most B vitamins as well as the minerals phosphorus, magnesium, iron, zinc, copper and manganese. Buckwheat is commonly milled into grain and used in breakfast cereals, but it can also be roasted and cooked as an alternative to potatoes or rice. In the United States, it is commonly seen in the form of flour.
Buckwheat Flour
Buckwheat flour is natually wheat and gluten free.
The tiny seeds from the buckwheat plant are ground to make buckwheat flour. It has a strong nutty taste and isn't usually used by itself in recipes, but rather mixed with other flours to add a dimension of flavor and texture. On its own, buckwheat flour is gluten and wheat free, and is acceptable for people who have an intolerance to wheat and gluten.
Wheat Flour
Wheat flour is the most common type of flour used for baking and is the basis for whole wheat, semolina, cake, bread, all-purpose and white flours. Wheat flour contains gluten, the protein that binds and strengthens dough as it bakes. Ground grain was one of the earliest food sources and continues to be one of the most least expensive and popular protein sources today.
Buckwheat vs. Wheat Flour
Wheat flour contains natural leaveners.
Since buckwheat isn't derived from a grain, it is naturally gluten and wheat free. In contrast, wheat flour has a high level of naturally occurring gluten. Wheat is the only grain with enough gluten to leaven a loaf of bread. While wheat flours don't have much flavor, buckwheat has a pronounced nutty, almost bitter taste which is part of its appeal. When used for baking, buckwheat flour should not be used on its own, as it has no leavening properties, but mixed with another type of flour or leavening agent.
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