We Tried 10 Buckwheat Flour Substitutes for Bread

Perhaps you have dietary restrictions or food allergies, or you’re just searching for a creative solution to get around a buckwheat flour scarcity at your local grocery. Before you go ransacking your kitchen in despair, here are some of the finest buckwheat flour substitutes for bread.

  • Oat Flour
  • Chickpea flour
  • Wheat Flour
  • Sorghum Flour
  • Brown Rice Flour
  • Spelt Flour
  • Barley Flour
  • Tapioca Flour
  • Potato Flour

Whatever your reason, you may find a buckwheat flour substitute that matches your needs. The good news is that you may be able to avoid going to the grocery completely since several of these flour replacements may already be in your pantry.

What Is Buckwheat Flour?

Buckwheat flour is manufactured from the seeds of the buckwheat plant. And, contrary to its name, it has nothing to do with wheat grain. It is not even grass, but rather a rhubarb and sorrel related.

Buckwheat flour has a peculiar taste that combines nutty, sweet, and bitter notes. It’s popular in gluten-free cookery and buckwheat pancakes.

Buckwheat flour has a deep, earthy taste that makes it suitable for fast and yeast breads. It’s also famous for being used to make Japanese soba noodles.

It contains a lot of iron, zinc, folate, magnesium, manganese, fiber, and B vitamins. Buckwheat flour is also high in antioxidants, including polyphenol rutin, which has anti-inflammatory effects.[Source]

Buckwheat may get contaminated with gluten-containing goods during processing, shipping, or when cultivated in a wheat rotation. To be safe, check for the phrase gluten-free certified on the label.

10 Best Buckwheat Flour Substitute

While none of these options have the same taste as buckwheat, they are some of the finest buckwheat flour replacements that will do the job in a hurry.

Oat Flour


Oat flour is manufactured from finely ground oats. Oat flour is available in a variety of supermarket shops, notably health food stores. It is also simple to make by pounding whole oats in a blender or food processor until finely crushed.

Buckwheat flour may be replaced with oat flour. Because it has a mild flavor, it will not interfere with the taste of most dishes, and it will keep things gluten-free if that is a problem for you.

TIP: If you are gluten-free, double-check the label’s ingredients. Despite the fact that oats are a complete grain, the flour is normally gluten-free. Gluten may be mixed in with other ingredients throughout the production process, therefore testing is essential.

In most cases, oat flour may be substituted for buckwheat flour in an equal number of recipes, but the texture will be softer and spongier as a consequence. That’s an excellent choice for muffins and other baked items.

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Chickpea flour


Chickpea flour is created from finely powdered chickpeas and works similarly to buckwheat flour. It will provide an earthy taste to baked items, although it will be fairly comparable to buckwheat in that sense.

Because ground chickpeas are creamier than buckwheat flour, your finished product may be somewhat heavier.

Because chickpeas are inherently gluten-free, anybody with gluten sensitivity will be OK eating bread made with chickpea flour.

If you buy chickpea flour from the shop, always check the package to ensure that the brand or producer did not put any other starches in the chickpea flour.

Wheat Flour


Wheat flour, since it is gluten-free, is an excellent replacement for buckwheat flour in baking. People who wish to limit their gluten consumption or who have celiac disease will benefit from using whole wheat flour.

Furthermore, the flour includes a range of vitamins and minerals that may help you live a better lifestyle.

This recipe may be made using either light or hard wheat flour. If you want gluten-free meals, the soft version is the best option. It is a fantastic addition to a nutritious diet for a healthy lifestyle.

It contains several minerals, nutrients, and vitamins that your body demands. It’s also a great source of fiber, which aids in the removal of harmful poisons from your system.

In recipes that call for both grains, you may substitute buckwheat flour for wheat flour. You don’t have to bother dealing with wheat flour since there are no taste or flavor variations. It’s also quite simple to work with.

Sorghum Flour


Sorghum flour may also be used in recipes such as cakes, cookies, muffins, slices of bread, and other baked products in lieu of buckwheat flour. It might be a good option because to its moderate taste and constant texture.

One thing to keep in mind is that it should be used in combination with certain binders, such as starches.

This flour is abundant in vitamins like vitamin B and minerals like potassium, magnesium, zinc, iron, and phosphorus. It also has a substantial quantity of protein and fiber.

In fact, it may be used as a gluten-free alternative for a wide range of flours.

Brown Rice Flour


This flour is created from high-quality whole grain brown rice and has a subtle nutty flavor that tastes like cooked rice. It’s popular for thickening gluten-free sauces and gravies.

Brown rice flour is extremely popular in gluten-free baked products including muffins, pancakes, and cupcakes. Brown rice flour is widely used to make gluten-free bread because it is thicker.

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It is nutritionally necessary for good health, especially for the heart. It is high in magnesium and fiber, which reduces the chance of a big heart attack and other cardiovascular disorders.

Because brown rice is inherently gluten-free, you may be asking why you haven’t used it for all of your baking requirements from the beginning.

Brown rice flour is typically fairly easy to get no matter where you go grocery shopping since brown rice is one of the most often seen items. Just be wary of gluten traces in the components.

Spelt Flour


Spelt flour is gluten-free because it is manufactured from a rare, ancient type of wheat. However, in terms of flavor, this may be the closest substitute for buckwheat that you’ll discover.

Spelt flour is comparable to ordinary flour, except it is often milled with the outer shell of the grain intact. This is where a lot of the taste and nutritional value come from.

This alternative works well in pastries and loaves of bread due to the gluten content, however it is not ideal for gluten sensitive persons.

Barley Flour


Barley flour is made from milled barley, a grass family grain that contains gluten and so is not gluten-free. Although barley has a fuller flavor than most wheat grains, it does not have the same flavor as buckwheat.

The taste is nutty but not as sweet as buckwheat, which is a plus. When barley is used in large quantities, you will surely notice the presence of barley in many dishes.

To compensate, you can choose to combine it with another, sweeter-tasting flour.

Tapioca Flour


Tapioca flour is an important component in gluten-free bread mixtures. It imparts a chewy texture to the bread by making it exceedingly elastic and flexible.

Tapioca flour is a great substitute for buckwheat flour to have on hand if you have gluten sensitivity or just want to reduce your gluten intake since it can be used to make fruit pies, puddings, and bread.

Potato Flour


Potato flour is differentiated by its high dietary fiber content and well-balanced amino acid makeup. It has increased levels of vitamins, minerals, and phytochemicals.

It is gluten-free, comparable to buckwheat flour, and may mimic gluten’s viscoelastic qualities. Potato flour is a thickening ingredient that adds taste and body to dishes.

Because it draws more water, keeps more moisture, and imparts more flavor, it may be used to substitute buckwheat flour in baking dishes, puff cuisine, sauces, and soups.

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Gluten-Free All-Purpose Flour


Gluten-Free All-Purpose Flour is an all-in-one solution for gluten-free baking.

If you’re not sure where to start when searching for a buckwheat flour alternative, or if you simply want a break from regular flour in general, gluten-free all-purpose flour is for you.

It features gluten-free baking powerhouses including potato and sorghum starch.

Substitute for Buckwheat Flour Related FAQs

What is the flavor of buckwheat?

You’ve probably heard that altering any ingredient in a recipe changes the taste. That is really correct, and it may or may not be an issue depending on your personality and tastes.

So, what does buckwheat taste like? Because it is a grass seed, it will be earthy, nutty, and have a sour-bitter undertone. It has a unique taste, similar to brown rice.

This implies that whatever taste you mix with buckwheat will be overwhelmed. If you use wheat flour instead of buckwheat flour, the other tastes in the recipe may need to be toned down to stand out against the buckwheat flour.

The taste will be strong but not as intense as buckwheat when using a gluten-free replacement from the list above. Quinoa is the most comparable in terms of bitterness and earthiness.

Is buckwheat flour high in fiber?

If fiber is important to you, keep in mind that buckwheat flour has four times the fiber of conventional white wheat flour. So, if you’re looking for a wheat alternative, search for whole-wheat to gain additional fiber.

This will also assist to boost the taste of the buckwheat.

What’s the distinction between buckwheat flour and all-purpose flour?

All-purpose flour is often used in baking due to its gluten content.

Buckwheat is a gluten-free pseudocereal that is good for those who have celiac disease or have grain allergies.

What benefits does buckwheat have in baking?

Buckwheat alters the texture and flavor of baked foods.

First, there’s the taste. Buckwheat has a savory, earthy, grassy taste with rose overtones and a slight bitterness.

This richness shines nicely in savory or sweet baked items, but it may be overpowering if used in large quantities at once.

Buckwheat is gluten-free, high in fiber, and high in minerals and plant components, including rutin. They have been linked to a variety of health advantages, including better blood sugar management and heart health.[Source]

Buckwheat goes nicely with nuts, baked fruits, caramel, and dark, comforting chocolate tastes. Buckwheat also goes well with salty and rich items like capers, cheese, cured meats, sour cream, and others.


What can I use in place of buckwheat flour?

To get a similar consistency, my top six buckwheat flour substitutions are oat, quinoa, sorghum, brown rice, chickpea, and gluten-free all-purpose flour. All of the substitutions listed below may be used in a one-to-one or equal ratio, and the results in the recipe should be identical to buckwheat flour.

How do I substitute buckwheat flour in baking?

Because buckwheat does not contain gluten, it cannot be used in lieu of wheat flour in a recipe. Instead, replace 25% of the wheat flour in a non-yeasted recipe with buckwheat flour (by weight or volume).

How does buckwheat flour affect bread?

Buckwheat flour may give your baked items, handmade breads, noodles, and sweets an earthy taste. While the organic harsh taste may be overpowering at first, heating and using this flour into your recipes will help soften the flavor for the ideal amount of bitterness for a distinct flavor to your favorite foods.

Can I replace buckwheat flour with almond flour?

Simply replace the buckwheat flour with almond flour in a 1:1 ratio. So, if a recipe asks for 1 cup of buckwheat flour, use 1 cup of almond flour instead. Almond flour is suitable for a wide range of dishes, including pancakes, waffles, bread, and cookies.

What is the closest thing to buckwheat?

While none of them taste exactly like buckwheat, here are 8 of the greatest buckwheat flour replacements that will get you by in a hurry.
Flour made from oats.
Flour made from whole wheat.
Flour made from brown rice.
Flour made from sorghum.
Flour made from quinoa.
Flour made from spelt.
Flour made from kamut.
Flour made from barley.

What is alternate name of buckwheat flour?

Buckwheat flour is known as kuttu ka atta in India and has long been linked with several festivals such as Shivratri, Navaratri, and Janmashtami.

Is buckwheat flour lower in carbs than regular flour?

Interestingly, buckwheat flour has 29 g of carbohydrates every 14 cup, making it a bad option for individuals wanting to reduce carbs. It also has 140 calories per 14.

Why is buckwheat better than flour?

Buckwheat has more nutrients than several popular grains, including rice, wheat, and maize (5). Buckwheat, on the other hand, is low in vitamins. Tartary buckwheat, the most nutritious of the two major types, has more nutrients than regular buckwheat (18). The minerals found in the highest abundance in common buckwheat are (19, 20):

Why is buckwheat flour better?

Buckwheat is significantly more than a simple substitute; it has far more fiber, vitamins, and minerals than rice products, which are often used in gluten-free dishes. Buckwheat has a lot of fiber. Fiber promotes regular bowel motions and lowers the likelihood of suffering symptoms such as constipation.

What are the disadvantages of buckwheat flour?

Buckwheat may also cause allergies in other folks. Buckwheat re-exposure may cause severe allergic responses such as skin rashes, runny noses, asthma, and a possibly deadly reduction in blood pressure, itching, swelling, and trouble breathing (anaphylactic shock).

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