![grain-buckwheat[1]](http://chefbrad.com/wp-content/uploads/2015/12/grain-buckwheat1.png)
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
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Salad
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Soup
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Yeasted Breads
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Pancakes & Pastries
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Cookies & Treats
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Meat Substitutes
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Non-Yeasted
Breads & Cakes |
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No
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No
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Yes
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Yes
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No
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No
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Yes
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Buckwheat Cooking Times
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:3.0
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32 Minutes
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4 Minutes
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5 Minutes
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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.