What specific flour is exclusively used for true Breton galettes?
Answer
Buckwheat flour (sarrasin or blé noir)
True Breton galettes, which serve as the savory centerpiece of a traditional crêperie meal, are strictly made using buckwheat flour, known locally as sarrasin or blé noir. This requirement stems from the region's agricultural history; buckwheat grew successfully in the soil composition where wheat cultivation was historically more difficult. Furthermore, because buckwheat is naturally gluten-free, the galette holds a distinct culinary status compared to dishes made with standard wheat flour, even though modern establishments might sometimes substitute batter upon request.
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