Buckwheat Flour

Buckwheat is not a cereal, but a polygonaceae devoid of any gluten. Without this elastic network, classic bread-making is impossible: hydration must be massive and resting prolonged to allow the seed's natural mucilage to thicken and bind the batter. Roasted over high heat in the form of a galette, it triggers rapid Maillard reactions revealing deep tertiary aromas of earth, hazelnut, and burnt honey. Essential for making Japanese soba noodles or Russian blinis.