Buckwheat

grain-buckwheat[1]A native of Russia, buckwheat is another of the super grains. It is not an acutal grain, however, but an herb-and a very flexible one. Flour made from buckwheat seed is used to make pancakes in the United States, pasta in Italy, soba (pasta) in Japan and ankasha in Russia. High in all eight essential amino acids, gluten-free buckwheat is high in calcium and vitamins E and B.

Use buckwheat in breads, cereals, side dishes, pancakes, and salads.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad

Nutritional Information

Buckwheat is a Super Grain so it contains complete proteins
Buckwheat is Gluten Free
Fiber Content: 3.0 grams per 0.5 cup

 

Buckwheat Usage

Salad
Soup
Yeasted Breads
Pancakes & Pastries
Cookies & Treats
Meat Substitutes
Non-Yeasted
Breads & Cakes
No
No
Yes
Yes
No
No
Yes

Buckwheat Cooking Times

Cooking Ratio
Stove Top
Electric Pressure Cooker
Stove Top Pressure Cooker
1:3.0
32 Minutes
4 Minutes
5 Minutes

The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.

Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.

Buckwheat Tips:
Buckwheat is Not Wheat

Buckwheat is not related to wheat. It is gluten free and is wonderful used in pizza doughs and French breads. Don’t forget the wonder of buckwheat pancakes.

 

CLICK FOR RECIPES USING BUCKWHEAT

Category: Grain Details     Post Date: December 08, 2015

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