Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. Buckwheat is not a cereal grain but it is actually a fruit seed that is related to rhubarb and sorrel.
Noodles containing buckwheat are called soba. These noodles are typically light brown or grey in colour with a unique taste and flavour. Soba noodles are native Japanese noodles made of buckwheat flour. Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from buckwheat flour and water.
Buckwheat noodles, or soba, are long, thin, brownish noodles made from a composite of buckwheat flour (soba-ko) and wheat flour(komugi-ko). They have a unique flavour and texture and are served plain or in soup.
Soba is particularly favored for its flavor and texture and the nutritional advantages associated with its rich protein, mineral, and functional contents, including rutin. Buckwheat flour contains about 10% protein by weight.
Characteristics
of buckwheat noodles
