buckwheat flour

Galettes de Bretagne are basically thin crépes from the Brittany region in northwestern France. These pancakes are made from buckwheat flour, then filled with various ingredients such as eggs, ham, mushrooms, and bacon. In Brittany... READ MORE

Polenta taragna is an elaborate polenta spin-off made with a mix of yellow cornmeal and buckwheat flour, enriched with butter and cheese that are mixed in right before serving. The name comes from the word tarai or tarel, referri... READ MORE

This classic street food item hails from French Brittany, more precisely from the department of Ille-et-Vilaine. Usually sold at food trucks, galette saucisse consists of a cold buckwheat crêpe that is wrapped around a warm grilled pork saus... READ MORE

Polenta taragna della Valchiavenna is a variation on the traditional polenta, originating from the Valchiavenna area in northern Italy. The porridge is made with a combination of wheat flour, cornmeal, local dark buckwheat flour, butter, salt, and... READ MORE

Traditionally associated with the Pennsylvania Dutch, scrapple is a regional delicacy that is created with the by-products of pig slaughter. It is prepared with a spicy blend of pork scraps, cornmeal, or buckwheat that is cooked down in pork stock... READ MORE

Bliny gryczane is a Polish pancake made with a batter of buckwheat flour, all-purpose flour, yeast, milk, eggs, and a pinch of salt. The pancake batter is allowed to rise, and then spoonfuls of it are added to a frying pan with heated oil or melte... READ MORE

Kig ha farz is a traditional peasant's dish from the French region of Brittany, and its origin is mostly associated with the ancient region of Léon. When translated into English from the Breton language, the name of this dish means meat... READ MORE

Ajdovi štruklji is a traditional type of Slovenian štruklji. The dough is usually made with a combination of salted water and buckwheat flour. Once prepared, a smooth mixture of skuta (white curd cheese), eggs, sour cream, and salt i... READ MORE

Tabani is a traditional flatbread originating from the region of Udmurtia. This type of thick pancake or flatbread is based on a sourdough batter that can be made from wheat or buckwheat flour. Other ingredients include water or milk, yeast, sugar... READ MORE

Ploye is a traditional Acadian flatbread that is often misguidedly labeled as a pancake, which it is not, since it is not flipped. Inexpensive and easy to make, ploye consists of buckwheat flour, wheat flour, water, and baking powder. It is tradit... READ MORE

Originally made in Liège since the 18th century, boûkète is a buckwheat flour pancake that is traditionally fried in lard and decorated with raisins and brown sugar. The pancake can be served either hot or cold, and is... READ MORE

Canederli al grano saraceno are traditional dumplings originating from South Tyrol. The dumplings are typically served as a side dish that displays an inventive way of using leftover stale bread. For this version of canederli (or knödel), the... READ MORE

Grutjespap is a Dutch porridge made with buckwheat, milk, and salt. The combination of those ingredients is boiled until it thickens, and grutjespap is ready to be served, preferably warm and with a bit of stroop on the side to make it sweeter.READ MORE

Chisciöl is a traditional buckwheat pancake prepared in the upper Valtellina, especially around the town of Tirano. This beloved fritter made with buckwheat flour, plain flour, grappa, beer, soda bicarbonate, oil, salt, and young Valtelli... READ MORE

Steirischer heidensterz is a traditional rural dish made with buckwheat flour. Believed to have originated in the 15th century in the Austrian state of Styria, it is made by quickly pouring the buckwheat flour into boiling water with a pinch of sa... READ MORE

Runditt is a traditional buckwheat flatbread originating from Piedmont. It's made with all-purpose flour, buckwheat flour, butter, and salt. The trick is to make the thinnest possible sheet of dough. The dough is rolled as thin as possible, and it... READ MORE

Polenta cröpa o crupa is a traditional porridge originating from the Valtellina area of Lombardy, where it was once prepared by shepherds in the mountain pastures. Nowadays, this version of polenta in fiur is made with a combination of local ... READ MORE

Polenta nera or black polenta is a variation on the traditional polenta, originating from the Valtellina area of Lombardy. The porridge is made entirely with local dark buckwheat flour with no added cornmeal. Other ingredients include potatoes, bu... READ MORE

Polenta in fiur is a traditional porridge originating from the Valtellina area of Lombardy. This type of polenta is made with local dark buckwheat flour instead of cornmeal. Other ingredients include salt, Valtellina Casera cheese, and cream, whic... READ MORE

Maslovnik or másuvnjek is a traditional dish originating from the region of Gorenjska. This filling dish is prepared with white, buckwheat, or corn flour which is cooked into hot cream, both the sweet and the sour versions. Maslovn... READ MORE

Kučanski koščičjak is a traditional dish hailing from the villages of Kučan and Zbelava. The dish is made from buckwheat flour, grains, pumpkin seeds, and Varaždin pumpkin oil, shaped into a gibanica which is not rolled, but layered. The do... READ MORE

Vidovečki hajdini gibanek is a traditional pie originating from the Vidovec area. Although the method of preparation varies from household to household, it's usually prepared with a combination of white flour, buckwheat flour, fat, salt, milk, bre... READ MORE

Pizöcar is a traditional type of dumpling from the Valtellina region of northern Italy, celebrated for its Alpine culinary heritage. Made primarily with buckwheat flour, a staple ingredient in the region, the dumplings have a distinct nutty f... READ MORE

Ubrnjenik or obrnenk or ubrnenk are traditional Slovenian dumplings originating from the Upper Savinja Valley region. The dumplings are made from roasted wheat, buckwheat (most commonly), or corn flour and boiling salted milk. Cr... READ MORE