A Surprising Little Rascal in the Gluten-Free Gang: Buckwheat
by Kathleen Reale
Even though the name suggests a grain full of wheat and gluten, buckwheat is a must-have addition in the gang of gluten-free “grains”.
However, contrary to common belief, buckwheat is not a grain at all, but a fruit seed that is related to rhubarb and sorrel! Buckwheat flowers are extremely fragrant and attract bees that use them to produce a strongly flavored, dark colored honey.
According to Blanchard Family Farm, a buckwheat harvester in Maine, “The word buckwheat actually comes from a Dutch word meaning beech wheat and refers to the fruit of the buckwheat, which resembles a tiny beech nut. Buckwheat is not a grain but an herb or fruit closely related to wild rhubarb. Thus making buckwheat flour ‘GlutenFree’.”
Buckwheat is of similar size to wheat kernels, but it features a distinctive triangular shape. The outer hull of the buckwheat kernel has to be removed by milling equipment in order to edible. Buckwheat is often served as a rice alternative and is used to make Soba Noodles in Japanese cuisine.
Buckwheat is also ground into flour, and using in many pancake, cakes and pizza recipes.
Buckwheat is high in complex carbohydrates, magnesium, potassium, phosphorous, iron, calcium, protein, and contains tons of fiber. It also contains twice the amount of B vitamins as wheat flour! One cup of cooked buckwheat has about 150 calories.
Buckwheat and buckwheat flour should be a standing pantry item in any gluten-free kitchen!
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