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Buckwheat Flour

Earthy, nutty flour from a seed (not wheat). Gluten-free with a distinctive robust flavor.

earthynuttyrobustslightly bitter Gluten-Free
8.9g
Protein / 100g
70–85%
Hydration Range
none
Gluten Strength
30%
Max in Blend

Nutrition Facts (per 100g)

Calories335 kcal
Protein8.9g
Carbohydrates75.0g
Dietary Fiber10.4g
Total Fat2.48g
Iron3.84mg

Source: USDA FoodData Central (FDC #2512374) — Foundation data

Sourdough Baking Guide

Hydration

Buckwheat absorbs more water than wheat. Increase hydration when blending.

Recommended range: 70–85%

Gluten

None — must blend with gluten-containing flour

Fermentation Speed

Ferments faster than white flour — shorten your bulk fermentation time.

Tips

  • 1.No gluten — limit to 15–30% in sourdough blends with bread flour.
  • 2.Ferments quickly due to high mineral content and enzyme activity.
  • 3.Strong flavor — even 10% buckwheat is noticeable. Start small.
  • 4.Despite the name, buckwheat is not related to wheat and is naturally gluten-free.

Related Flours

Dark Rye Flour

15.9g protein

Light Rye Flour

9.8g protein

Semolina Flour

13.3g protein

Oat Flour

13.2g protein

Try a Recipe

500g at 75% → 1000g at 70% → ← All flours

Sources