What type of flour is traditionally used for savory galettes?

Savory galettes are traditionally made with buckwheat flour. In French, buckwheat is often called sarrasin or blé noir, and the flour gives Breton galettes their characteristic earthy flavor, darker color, and sturdy texture.

Buckwheat is not actually a type of wheat or a cereal grass. It is a broadleaf plant related to sorrel and rhubarb, and its triangular seeds are milled into flour. Despite its name, buckwheat is naturally gluten-free, although traditional galette recipes or kitchen surfaces can sometimes introduce wheat through added ingredients or cross-contact.

The use of buckwheat became important in Brittany because the crop could grow in relatively poor soils. The resulting pancakes were filling and versatile, serving as a base for savory combinations such as egg, ham, cheese, vegetables, fish, or sausage. A famous example is the galette complète.

A common mix-up is calling every French pancake a galette. In most crêperies, wheat-flour pancakes are generally called crêpes and are often sweet, while buckwheat versions are called savory galettes. Regional usage is not completely uniform, but buckwheat flour remains the canonical answer.