living gluten free i've been researching other types of flours/grains that are also more healthy than some of those that are used in gluten free products and baking-like buckwheat. this great seed, not a grain, is from a plant related to rhubarb (who knew?) and has been cultivated for thousands of years in china, japan and korea. it also goes by the name "kasha" in eastern europe where it has been a food staple for many years. most are familiar with the japanese term "soba" noodles and in korea buckwheat noodles are called "naeng myun". some soba noodles contain wheat but the korean variety is usually made with some sweet potato flour so is completely gluten free.
ok. but what about the name buckwheat? no one is certain but it has something to do with its shape that resembles the seeds of beech trees which led to the name beechwheat that then became buckwheat. really!
buckwheat has no gluten and is low on the glycemic scale. a cup of the flour has about 580 calories, 23 grams of protein and good amount of iron, b-2, b-3, b-6, magnesium and is high in fiber. once opened the flour should be stored in the frig.
recently having run out of almond flour i made my "better breakfast" muffins* using all buckwheat flour. the flavor was quite strong although not unpleasant and their texture was a little dense. i think combining some of the buckwheat flour with the almond flour will make a good combination. of course pancakes are made from buckwheat and in france, their "galettes" are actually thin buckwheat pancakes-but please call them crepes.
as fall will be arriving next week, i will share my version (hot not cold) of the traditional korean soup using naeng myun.
so meanwhile don't let the name fool you and give buckwheat a try.
*blog post 4/15/14
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