Do not be confused by the name it is not a grain and it is not part of the Graminaceae family.
It is a gluten-free pseudocereal, but rich in protein.
THE FARINA OF GRANO LIVED IN THE KITCHEN
On the market there are different buckwheat flours that have different color, taste and density.
|It is obtained by separating the outside of the grain (bran). Replaces wheat flour 1: 1, is a refined flour that has lost most of its nutrients.
It is a delicate flour, it is used in doughs and to thicken:
|Obtained by grinding the whole grain. It has a slightly sweet taste, with earthy notes of walnuts, a strong aroma that goes well with legumes, nuts and chestnut flour.
It has a higher elasticity than other gluten-free flours, increases the consistency of doughs, can replace wheat flour 1: 1, but makes oven products more dense.
For Knowing the density of flour to understand what percentage can replace wheat flour, you will find the table of flour on the page dedicated to the “chart of the density of flours and starches.”
In the preparation of baked goods, especially if leavened or whipped, you must have some more precautions:
|Not containing gluten that causes leavening and consistency to doughs, especially in leavened dough to replace the function of glutinous net. You can use these ingredients alternately:
|The germinated flour that facilitates volume development in the finest dough as starter in gluten-free mother yeast.|
|FLOUR FOR “GRITS” TARAGNA|
|Corn flour with the addition of 20% buckwheat flour used mainly to prepare the famous grits.|