As he explains, pancakes are an easy, low-stakes, and near-immediate “pilot study” to try out new whole grains in your baking. In Exploring the world of whole grain bread, Andrew Janjigian presents the “pancake test” for experimenting with whole grains. These buckwheat pancakes are ready for a pat of butter and drizzle of maple syrup.
To see how substituting buckwheat turns out, let's look at a variety of recipes and how buckwheat fares in each of them.
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For cakes, use the cues described in our post on how to tell when cake is done and take cookies and other baked goods fully out of the oven to check their browning in better light. Instead, start by subbing buckwheat for 25% of the wheat flour in a non-yeasted recipe (by weight or volume).įor bread, you can try subbing buckwheat for 15% of the wheat flour in a yeasted recipe (by weight or volume). Adding a whole grain or gluten-free flour like buckwheat to breads is more finicky than non-yeasted baking: see Martin Philip’s tips for doing so in his post, 3 ways to switch up your bread baking.īaker's tip: Buckwheat's dark color affects baked goods' appearance, making it hard to gauge browning in the oven. (Photo by Liz Neily)īecause buckwheat doesn’t have gluten, you can’t simply replace all of the wheat flour in a recipe with buckwheat. On the sweet side, buckwheat goes nicely with baked fruits, nuts, chocolate, and caramel - deep, dark flavors that might best be described as “cozy.” When it comes to savory, buckwheat is a good companion for rich, salty ingredients like cheese, cured meats, capers, sour cream, and more.Ĭommon in Russian and Ukrainian cooking, Blini show off buckwheat’s earthy, sweet taste. (Buckwheat is usually used in combination with another, more mild-tasting flour.) This complexity shines beautifully in baked goods either savory or sweet, though that assertive taste may be too overwhelming if used in large quantities at once.
Buckwheat has a distinct flavor: earthy, savory, and grassy, with notes of rose and a slight bitterness. What does buckwheat add to baking?īuckwheat impacts both the taste and texture of your baked goods.įirst, the taste. Like rye, it’s a valuable and effective cover crop: It can help prevent erosion, thrives in poor and infertile soil, smothers weeds, and more.
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Full of protein and fiber, it’s grain-free and gluten-free, making it an excellent choice for those following special diets.īuckwheat isn’t just a superstar in the kitchen, either it also has benefits in agriculture. What is buckwheat, exactly?īuckwheat is grown and consumed all over the world, a foundation of staple dishes ranging from Japanese soba noodles to Russian porridges. Buckwheat flour has a lovely slate gray color that will show up in the final baked good. The answer to that last question? Both! Which is why this under-appreciated flour can be one of the most exciting whole grain flours for baking. And with a pronounced earthy flavor that can veer slightly bitter (in a good way!), it can be difficult to decide if it’s best suited for recipes that are sweet or savory. It’s neither a grain nor a grass, but technically something known as a “pseudo-grain.” Despite the glaring “wheat” in its name, it’s actually gluten-free.
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