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uses for buckwheat flour

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Just wondering if buckwheat flour can be used for making baked goods or if it is best only for soba?

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  1. I like making buckwheat crepes. I have a recipe for buckwheat cake.

    1. zen, i'm going to be v interested to see if anyone offers some helpful answer to your question. i posted a request for info about rice flour in cookies a wk ago and rcvd not ONE reply!! and i have just gone out and bought buckwht flr -to experiment w cookies and pie dough; though i don't know HOW yet! will let you know if research yields anything....

      sgarbuzzz, is your buckwh cake recipe like a basic yellow cake recipe but w a combo of buckwht and white flour? thanks for info.

      13 Replies
      1. re: opinionatedchef

        I wonder if rice flour would work for shortbread? I'm not a great baker as I lack experience and a light touch for things like pastry.

        Hope to hear from someone for your question and for mine (re cookies, etc.).

        1. re: Zengarden

          yes, rice flour is often included in trad shortbrd recipes; it's true.i'm just wanting other than shortbrd exper's!

          1. re: opinionatedchef

            Opinionatedchef, I'm a baker and rice and buckwheat flour can be used in shortbread. Neither flour produce appreciable gluten, but shortbread doesn't need the gluten for structure.

            1. re: Kelli2006

              kelli, thanks for that. i knew rice flr was used; hadn't seen buckwht used. my REAL question is -IS there a reason to try buckwht flr in cookie/other baking recipes- i.e. particularly wonderful nutty flavor, or texture, or whatever... Any comments? thanks

              1. re: opinionatedchef

                I like the rougher/rustic texture and the flavor, but many people like to add it to cut down on the amount of gluten that can be produced. I like to shop at my local co-op and grind different flours/blends, just to experiment in recipes. I get very bored filling the pastry case with the same 20 items for 3 months at a time, and need some variety.

                BTW, Opinionated chef, what happened to your the post of your last weekend? You made a comment about 95% of American bakeries sucked and I replied, but the thread was pulled.

                1. re: Kelli2006

                  you know, kelli, i have NO idea! i wondered as well. i posted the same post on my local boston board- asking for BOSTON controversial opinions, and that has 260 posts so far!!!!! maybe i'll try reposting this on the general board over the winter.

                  do you grind flours ina cuisinart or how? btw, thank you all this input. do you try diff flrs in COOKIES?? and is there an
                  other-than-allergy-reason to cut down on gluten in a recipe?

                  1. re: opinionatedchef

                    I have a small electric mill that i use to grind flours, but I do it just to experiment for different tastes and textures. Gluten toughens a cake/pastry and cutting down the gluten makes for a lighter texture, but a certain amount of gluten is required for structure. I have always been a science geek, and cooking gives me a outlet for edible chemistry experiments. Shirley Corrhier is my hero.

                    P.S.- I will have to check the Boston area boards for the post.

                    1. re: Kelli2006

                      thanks for that education. i attended a s corriher workshop 20 yrs ago. and have her book. (MUST read it finally!)
                      she is really something.

          2. re: Zengarden

            I always use rice flour in my short bread.

            2 sticks unsalted butter at rm. temp
            1/2 C. sugar
            1 2/3 C. all purpose flour
            1/3 C. white rice flour
            1 tsp. ground ginger
            1/2 C. chopped crystallized ginger

            Beat the butter with a mixer until light and fluffy then add the sugar and continue to beat. Slowly mix in the remaining ingredients. Then you can form the shortbread into whatever shapes you like. Bake at 350 F. for about 30 mins and it is just tinged with color.

            1. re: Zengarden

              a general point: rice flour often brings a grainy texture to the final baked good. im not saying this is bad, just that it is noticeably grainy. i like it, personally. and yes, the graininess of the rice flour would,i think, go very well in an already crumbly shortbread recipe.

              1. re: Zengarden

                I've seen recipes for shortbread with rice flour plus wheat flour.

              2. re: opinionatedchef

                rice flour will add crispiness to anything. Shortbread, pie crust, breading/coating, etc. Not really a substitute for wheat flour, but used in conjunction, can improve texture in non-cakey baked goods.

                1. re: toodie jane

                  thank you toodie. i tried some in a tea flavored short dough cookie recipe this week, but much preferred the tender results from using no rice flour. now i know i guess.

              3. Buckwheat crepes are my favoriate type of crepe, and buckwheat flour is essential for blinis. Generally you use a much smaller ration of BW flour to all purpose or whole wheat flour.
                A buckwheat cake sounds great, would you share your recipe sugarbuzz? It just donned on me, I have a buckwheat cake recipe too. Maybe we could swap?
                Buckwheat waffles are good too, as are buckwheat biscuits!
                Sorry there was no response to your inquiry opinionatedchef, I have no idea what to do with rice flour, except for maybe toasting it and using it in Thai food...

                8 Replies
                1. re: rabaja

                  Here is my recipe for buckwheat cake. I would bake them in brioche molds. This is a recipe we made at a restaurant I used to work at in Chicago. It's actually a tweaked Breton dough.
                  I would saute some apples, fill mold halfway, add cooled apples, top with more dough ,egg wash & bake @ 350 for 15-20 min or until center springs back.
                  This one recipe will fill maybe 12 brioche molds. I haven't made them in forever..since I left that restaurant about 9 yrs ago. I suppose you could use a muffin tin. Or try experimenting with a cake pan. Spray molds very heavily with pan spray. The dough is very sticky. Do not add more flour. It will make the cakes to heavy.

                  *This is my recipe & my words so please don't delete me*

                  8 oz. unsalted soft butter
                  1/2 c. sugar
                  1 egg
                  2 yolks
                  1 t. orange zest
                  2 t. vanilla
                  2 t. rum
                  1/3 c. buckwheat flour
                  1 1/4 c. all purpose flour
                  2 T. potato starch
                  1/2 t. salt

                  With a paddle beat the softened butter on speed 3(I'm assuming everyone has a Kitchenaid mixer) until white & fluffy. It will look like a buttercream & it will take a few minutes to reach this stage. While the butter is mixing combine all your dries except salt.
                  Once butter is white add sugar,yolks,egg,zest,vanilla,rum & salt. Beat until thick about 4 - 5 minutes.
                  Turn to speed 1 & add your dry ingredients in 2 batches just until incorporated. Scrape bowl well.

                  If anyone tries this recipe let me know how it turns out. Like I mentioned before I haven't made it in awhile but it was a popular dessert. I remember the leftovers would make a great breakfast treat.

                  1. re: sugarbuzz

                    sugarb, so interesting! plse tell us what you think the buckwht flr adds to this recipe. thanks!

                    1. re: sugarbuzz

                      This cake sounds good. Could I substitute corn starch for potato starch? Tx.

                      1. re: bruce

                        I've never used cornstarch for it. The reason behind using potato starch is because it doesn't contain any gluten and helps to keep the cake light.
                        I'm sure you could try substituting and see how it turns out. I'm sure it'll be ok.

                        opchef..I think the buckwheat gives it a nice earthy & floral taste. Paired with apples & the bit of orange zest in the dough just really makes it shine.

                        I use to make buckwheat crepes filled with caramel mascarpone & topped it with some sauteed apples & a nice riesling syrup. I might put that back on a menu someday it was just so good.

                        (in case anyone asks..caramel mascarpone is something I've been making for about 10 yrs now. It's simply some mascarpone & cream beaten together with a paddle until thick. I then add some homemade caramel sauce to taste. Mix until just combined. If you beat it too much it'll curdle.)

                        1. re: sugarbuzz

                          what lovely things you make. isn't orange zest just the BEST thing? i'm thinking of doing a post on all the ways i use it (and of course, inviting others to chirp in.)

                      2. re: sugarbuzz

                        well, i have NOT tried your breton recipe but reading your post i just couldnt help but respond due to me undieing love for gateau bretons! i do one filled with walnut brown sugar and honey. terrific. not really a dessert at all. more tea snack or a great holiday breakfast! happy holidyas.

                        1. re: ben61820

                          recipe, perhaps?

                          1. re: ben61820

                            yes, ben, that walnut element sounds particularly wonderful. might you have time to post this recipe?i'd like to make it soon. if possible, thanks much.

                      3. Buckwheat pancakes, made with buttermilk!
                        Tahini-Buckwheat cookies!
                        (both still require some reg. flour)

                        1. Not exactly Soba, but in Northern Italy its made into pasta called "Pizzocheri" and served in a layered timbale with sauteed cabage and fontina cheese. Yum. Zen-simple zaru soba it aint.

                          1 Reply
                          1. re: rayhnyc

                            I was thinking this exact thing, rayhnyc! It's the only thing I've ever bought buckwheat flour for. IIRC, I made a plain dough of buckwheat flour, pinch salt and water, rolled it thin, cut into short tagliatelle strips and dried overnight on a floured tray. Cooking it from fresh made it too sticky. I didn't go traditional with cabbage and fontina, but ended up doing something which involved rocket leaves, balsamic and gruyere. You need strong flavours to stand up to the buckwheat, in my opinion.

                          2. I have a wonderful recipe for buckwheat/cranberry muffins. It's from Bert Greene's grains cookbook. If you'd like, I can post it.

                            1. I have made the pizzocheri pasta with braised cabbage and onions and at the very end stirred in cubes of fontina. It doesn't hold well but if eaten right away its so delicious. I had to mix the buckwheat flour with some ap because the buckwheat flour was 'sharp' and it wouldn't hold together.

                              1. sugarb, so interesting! plse tell us what you think the buckwht flr adds to this recipe. thanks!

                                1. Rice flour is often put into cookies. having a wheat allergy, I cook with buckwheat and rice flour all the time. If you do not use wheat flour, you have to add xanthan gum, and I often add a mixture of flours, such as tapioca and cornstarch.

                                  But, since most folks don't have to deal with that, rice flour has no binder and it tends to be "sandy" in texture in baked goods. I like it in shortbread, but less so in things that are supposed to be chewy - like chocolate chip cookies. Buckwheat has some "binding" power, but not as much as wheat. I like it in pancakes and waffles, but the flavor can be strong for some people. There is a light buckwheat flour that isn't as strong.

                                  2 Replies
                                  1. re: jsaimd

                                    js, thank you so much for your second paragraph. THAT is the kind of input i was looking for!! and i'm still hoping others will chirp in too!

                                    while buckwht flr in COOKIES is really my info-search here, i will add that i had delic. buckwheat gnocchi once.

                                    1. re: jsaimd

                                      Thank jsaimd for your insight. I love baking and know more and more people with wheat intolerance. I understand there are different 'levels' or that the intolerance is to gluten in wheat and other flours but I try to make stuff that everyone could eat.

                                      I've been experimenting with almond paste (not suitable for nut allergies) in cookies. My ginger almond cookies are always well-recieved.

                                    2. I've made buckwheat crepes before-a slight crunch and that unique buckwheat taste. I made it with stoneground buckwheat, which has more of a texture.

                                      1. Traditional Blini, great for Christmas and New Year. Serves with Creme Fraiche, melted butter, or Sour Cream, smoked salmon or salmon caviar. They are outrageously delicious.

                                        Here is the recipe I use:

                                        THE RUSSIAN TEA ROOM'S BLINI WITH SMOKED SALMON OR SALMON CAVIAR
                                        serves 10

                                        1 1/3 cups sifted all purpose flour
                                        1 1/3 cups sifted buckwheat flour
                                        1/4 cup sugar
                                        1/8 teaspoon salt
                                        4 teaspoons active dry yeast
                                        2 2/3 whole cup milk
                                        2 cups unsalted butter, melted
                                        4 eggs lightly beaten
                                        12 ounces best quality smoked salmon, sliced or Salmon Caviar
                                        2 pints sour cream or Creme Fraiche

                                        Combine two flours, yeast, sugar and salt in a large bowl. In a small saucepan, combine the milk and 1/2 cup of the butter over low heat. Heat, stirring frequently until the milk is lukewarm. Stir the milk mixure into the flour mixture and mix well. Fold in the eggs. Beat with a mixer on low speed until well blended. Cover and let rise in a warm place for 1 -1 1/2 hours or until doubled in size and light and fluffy.

                                        Preheat griddle or large heavy skillet over moderately high heat. Off heat, spray griddle lightly with no stick spray. Stir down the batter and ladle about 3 tablespoonfuls onto the griddle. Cook until top is bubbly and bottom is browned. Turn and brown other side of blini. Transfer to a hot platter and keep warm until all pancakes are made.

                                        To serve a la THE RUSSIAN TEA ROOM, Serve with melted butter, Creme Fraiche, Salmon or Caviar on the side. Instruct guests to brush melted butter on each pancake, add sliced smoked salmon or Caviar and a spoonful of sour cream and a spring of fresh dill.

                                        You can also make these small to serve as hors d'oeuvres. Make 2" size blinis. Garnish with creme fraiche, caviar or salmon, and a sprig of dill.

                                        1. Hi Zengarden,

                                          I don't think anyone has posted this yet.

                                          Here's an NYT recipe for Buckwheat Cookies:
                                          http://www.nytimes.com/2004/09/01/din...

                                          It's by Melissa Clark who has written more about the background to the recipe here:
                                          http://www.melissaclark.net/articles/...

                                          The Wednesday Chef tried the recipe and blogged about it here:
                                          http://wednesdaychef.typepad.com/the_...

                                          2 Replies
                                          1. re: niceties

                                            I really liked these cookies - if I remember correctly (I made them a long time ago, right after the recipe came out) - the cookies were nicely sandy textured, with an intriguing nutty flavor. The instructions had you using a large star-shaped tip, I think, to form disks of dough. I just used a large plain tip, and while the coiled piles of dark brown, grainy dough did not look so appealing going into the oven, they came out as neat swirls of a beautiful purple/grey.

                                            1. re: mincewords

                                              Pure Dessert by Alice Medrich has several delish recipes using buckwheat flour -- I think several of them are posted elsewhere online.

                                              Here's a link to one of the buckwheat cookies from the book:
                                              http://orangette.blogspot.com/2007/12...

                                          2. In Alford and Duguid Home Baking, there's a recipe call Pain aux Pruneaus that uses onyly buckwheat flour and canned prunes (plus other stuff). I haven't tried it yet but it intrigued me enough to remember it.