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).
It is a delicate flour, it is used in doughs and to thicken:
The dark flour obtained by grinding the whole grain. It has a slightly sweet taste, with earthy notes of nuts. It is a flour that needs a rest period with the recipe liquid ingredients to properly hydrate. It has a strong aroma that matches well with soybeans, chickpeas and chestnuts. It has a higher elasticity than other gluten-free flours, it increases the consistency of the doughs making them denser.
If you want lighter dough, add the cherry and flaxseed gel or the eggs.
The germinated flour that facilitates volume development in the finest dough as starter in gluten-free mother yeast.
FLOUR FOR “POLENTA” TARAGNA
Corn flour with the addition of 20% buckwheat flour used mainly to prepare the famous polenta.