Buckwheat

Buckwheat

Buckwheat is confusingly named, because it is a gluten free food and is not related to wheat. Technically, it isn’t even a grain. Buckwheat is a pseudocereal that is high in minerals and has a good balance of carbs and fiber, with a low glycemic index. This food is used in many traditional European and Asian dishes.

It has a nutty and toasty flavor that can sometimes veer towards the bitter. For this reason, the flour is often used to provide more of a wholemeal taste to gluten free baked goods. The addition of buckwheat to gluten free flour blends lends a hearty flavor that is well rounded. The end result of a baked good made with buckwheat is light and tender, but more complex than less nutritious starch-based goods. Buckwheat rounds out rice, corn, and cassava flours in a really pleasant way. Buckwheat flour is affordable and can be purchased online, or you can buy buckwheat groats. You can also make your own buckwheat flour. Buckwheat can be used in raw foods diets because it can be consumed without cooking, although it’s best digested when soaked or sprouted before eating.

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Soba from Vita Marija Murenaite

Soba noodles are a traditional buckwheat food that usually contains some wheat flour, but these specific noodles are gluten free because they’re made with only buckwheat and sweet potato starch. Other common buckwheat foods include whiskeys and honey. Buckwheat honey is darker and has more depth of flavor than wildflour honey.

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Buckwheat honey from My Beeline

Buckwheat recipes:

buckwheat

Blinis from Green Kitchen Stories

Gluten free versions of traditional buckwheat recipes:


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