Buckwheat flour isn't
a successful substitute
Dear Lisa: Can I substitute buckwheat flour for wheat flour in my bread recipes? Thanks -- B. R.
Dear B.R.: While it may sound like it is similar, buckwheat is not a type of wheat. In fact it is not even a grain. It is the seed of a plant that is distantly related to rhubarb and sorrel. Whole buckwheat kernels are also known as groats. When groats are hulled and roasted, the kernels are known as kasha. Kasha can be whole or ground and is cooked and served as a side dish or combined with other foods.
Raw buckwheat flour (ground groats) is more absorbent than wheat flour and is used in recipes for pancakes, blini, and pasta such as Japanese soba noodles.
Since it does not contain any gluten-forming protein, it can not successfully be substituted cup for cup in bread recipes using wheat flour. However, you can substitute some buckwheat flour (up to about half the wheat flour) to boost the nutrients in your recipe.
Buckwheat flour contains four times as much fiber as whole wheat flour, and is also a very good source of manganese and magnesium. The protein in buckwheat is a complete protein, containing all eight essential amino acids.