Buckwheat Flour T130 Organic

Does buckwheat flour contain gluten?

Buckwheat is not a cereal but a seed-bearing plant, and it holds no gluten. Kazidomi does note that this flour may contain traces of gluten, soy and mustard, coming from other work done at the mill, so coeliacs need to take that into account before they use it.

Buckwheat flour or rye flour: which recipe suits which?

Kazidomi buckwheat has a pronounced toasted flavour and no gluten to rise with, so it excels in galettes, pancakes and blinis. Rye does contain gluten and belongs in dark loaves and gingerbread. The two cannot be swapped measure for measure, whatever a recipe written for one might suggest.

How are galettes made with this flour?

Whisk Kazidomi buckwheat flour with water and salt until the batter is smooth, then rest it in the fridge for at least an hour. Resting hydrates the flour and makes the galette suppler on a hot, barely greased pan. Cook briefly on each side and fill while still warm.

What does buckwheat taste like?

Assertive, faintly bitter, close to toasted hazelnut, and far stronger than a wheat flour. The Kazidomi T130 is wholemeal, which pushes that character further and accounts for the grey, speckled colour. In sweet baking it is usually paired with chocolate, honey or apple, which balance the bitterness.

Where should the bag go once it is open?

Into an airtight container, away from heat and damp, as Kazidomi indicates. A wholemeal flour keeps less well than a white one: go by the date printed on the 1 kg bag, and throw the flour out if a rancid smell appears when you open it.