Since, unlike protein contained in wheat flour, the protein contained in buckwheat flour does not form gluten; it is difficult to make dough with buckwheat flour if it is mixed with water alone.
蕎麦粉に含まれるタンパク質は小麦粉と違ってグルテンを形成しないので、水だけを加えて練ってもまとまりにくい。