Pastry chefs tout buckwheat's sweet versatility

01/7/2013 | Wall Street Journal, The

Buckwheat isn't a grain despite its look and taste; the gluten-free ingredient actually comes from the same family as rhubarb and sorrel. Chefs are increasingly using buckwheat groats and flour in their desserts, including the peach crisp with crumb topping at Husk in Charleston, S.C., where chef-partner Sean Brock uses buckwheat in sweets more than savories.

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