Buckwheat noodles

Buckwheat noodles are noodles in which the main flour is buckwheat. The best known is Japanese soba, but buckwheat also goes into noodles in China, and in Italy it makes pizzoccheri. Pure buckwheat contains no gluten, yet its dough holds its shape poorly, so most types add wheat flour to the buckwheat.

The Japanese rules are strict: fresh noodles called "soba" need at least 30% buckwheat flour, and dried soba under the JAS standard needs 40% or 50%. In other words, "buckwheat" on a label does not guarantee pure buckwheat.

The weak-dough problem was studied in 2026. Common and Tartary buckwheat are gluten-free pseudocereals with poor dough-forming ability. Researchers tested half-and-half blends with wheat flour and added 6% or 12% extra gluten. The best cooking and texture came from Tartary buckwheat with 50% wheat flour and 12% gluten. Separately, Chinese researchers studied hele, a traditional extruded noodle of pure Tartary buckwheat, and found that calcium hydroxide, Ca(OH)₂, improves its quality.

Buckwheat itself is also a honey plant that gives buckwheat honey. In Japan buckwheat is also distilled into Soba shōchū.

Why it matters to you. Buckwheat noodles are gluten-free only when the ingredients list no wheat flour. In Japan buckwheat is one of eight mandatory allergens on the label.