Tuesday, July 17, 2012

Dark vs. Light Buckwheat Flour

Dark versus light, which buckwheat flour is ideal? Well, that all depends on what you hope to achieve.

Light buckwheat flour is ground from the buckwheat seed once the hull has been removed. This flour is lighter in color and very fine in texture when compared with dark buckwheat flour. Dark buckwheat flour is made from grinding the seed with the hull. There are often dark specs found throughout the flour, giving a slightly darker appearance in color. Dark flour will appear coarser in texture when compared to light buckwheat flour.

Light Buckwheat flour is a perfect choice when baking. The results will give a moist, delicate crumb with a light and airy appearance. A perfect choice for delicious cakes, breads, muffins and all baked goods.

Dark buckwheat flour contains a higher fiber content and nutritional value. While dark flour can be used in baked goods, the end product will have a coarser texture and crumb, often not found as desirable. However, this may be advantageous when making something like granola where a higher nutritional value and a variety of texture is sought after.

Either way, light or dark buckwheat is packed full of essential vitamins and minerals and is an excellent source of protein, fiber and healthy carbohydrates. Making this an excellent choice for the gluten-free baker.

Happy Baking!

1 comment:

  1. Hello Michelle,
    I just moved to the States from Europe and spent time in France where I loved their galettes made from Buckwheat flour. I bought Bob's Red Mill Buckwheat flour made it didnt work for the galettes. The flour was too dark and heavy. I realised that it was the darker version. But where can one buy the lighter version in the US?