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Buckwheat?

chgomom

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chgomom Enthusiast
chgomom
Posted

ok...I made sure my tummy was empty minus an apple slice...and tried a certified gluten and wheat free buckwheat waffle with raspberry and blueberry bits....

*crossing my fingers*

Anyone have any experience with buckwheat and its uses??? :ph34r:

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chgomom Enthusiast
chgomom
Posted
  • Author

ok...my body gave my my own answer,.....

I am burping like crazy and coughing now....and I thought I was doing ok.

It's certainly not gluten....but it obviously doesn't agree....

That quick though...within 20 min???

----

I'd still ike to hear what people have done with it....or have experienced with it.

Buckwheat that is.....

Michi8 Contributor
Michi8
Posted
ok...my body gave my my own answer,.....

I am burping like crazy and coughing now....and I thought I was doing ok.

It's certainly not gluten....but it obviously doesn't agree....

That quick though...within 20 min???

----

I'd still ike to hear what people have done with it....or have experienced with it.

Buckwheat that is.....

You can make buckwheat kasha (a Ukrainian dish) with it. It's got a kind of nutty flavour...you roast the groats before cooking it with water (there's also butter or bacon fat and salt in it.) My mom makes with with pieces of bacon too (yum!) If you're interested in the recipe, let me know and I can type it up. BTW, I've also got a recipe for baked millet kasha.

Michelle

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

can you please post that receipe? I have been looking at Kasha in the supermarket, but have been too apprehensive to buy it. If I have a good receipe, I will have to try it!

tarnalberry Community Regular
tarnalberry
Posted

Buckwheat's definitely gluten free, but for some, an aquired taste. :) I'm not a huge fan of kasha straight up - as I've prepared it so far. But I mix buckwheat flour in some of my recipes.

Michi8 Contributor
Michi8
Posted
Buckwheat's definitely gluten free, but for some, an aquired taste. :) I'm not a huge fan of kasha straight up - as I've prepared it so far. But I mix buckwheat flour in some of my recipes.

I suppose it may be an acquired taste. I grew up eating it (it's essentially served with a meal just as rice is) and absolutely love it! Love lots of other Ukrainian food too, except for studenets (headcheese/pigs knuckles) will never, ever get used to that stuff. Blech! :P

Michelle

lorka150 Collaborator
lorka150
Posted

i am allergic to buckwheat and it's family (which includes rhubarb and sorrel)... are you allergic to either of those and might not have known the connected?

also - on my website, i have two kasha cereal recipes that i have made for my family that they really enjoy.

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oceangirl Collaborator
oceangirl
Posted
i am allergic to buckwheat and it's family (which includes rhubarb and sorrel)... are you allergic to either of those and might not have known the connected?

also - on my website, i have two kasha cereal recipes that i have made for my family that they really enjoy.

Chgomom,

I've been flirting with trying buckwheat- my French mom grew up with buckwheat pancakes and I learned to love them. Thanks for the info! By the way, it's always so good to see John Lennon's face.

Peace.

lisa

eKatherine Rookie
eKatherine
Posted

Actually, it's an herb, not a fruit.

I've found buckwheat is much tastier if toasted prior to cooking. They sell it both ways in the natural food store I used to buy it in, but I was too cheap to pay the extra for the pre-toasted and toasted it myself.

I boil up whole buckwheat groats and add cooked crumbled sausage meat and its drippings in which I have sauteed onion and red pepper. I add a beaten egg and stir until cooked and crumbly. I used to add cheese.

Michi8 Contributor
Michi8
Posted

Here is the recipe!

Buckwheat Kasha

2 cups buckwheat groats

1/2 teaspoon salt

1 tablespoon butter

5 cups water

Spread buckwheat groats in a pan and place in a slow oven (250F to 275F). Heat, stirring occassionally, until the groats feel dry to the hand and are very lightly toasted. This gives kasha a pleasant nutty flavour.

Combine buckwheat with water, salt and butter. Boil for 15 minutes, then put the pot in a 350F oven. Bake for 30 minutes, lower to 300F and bake 30 minutes more. Kasha may be served with scalded milk as a cereal, or served with a sauce, or with fried, diced bacon and onions.

(Alternately, you can cook them with bacon drippings instead of butter, and/or can cook them in a pot on the stove instead of putting in the oven.)

Michelle

LKelly8 Rookie
LKelly8
Posted

I love buckwheat. After finding most gluten-free breads tasteless and generally icky I decided to look for a buckwheat black bread. I found this Open Original Shared Link (NOT a gluten-free site, just vegetarian/low fat, recipes need to be modified) in the search, it has a recipe for Ukrainian black bread. I still haven't tried it yet. I suppose rice or sorghum flour could replace the rye.

gfp Enthusiast
gfp
Posted
ok...my body gave my my own answer,.....

I am burping like crazy and coughing now....and I thought I was doing ok.

It's certainly not gluten....but it obviously doesn't agree....

That quick though...within 20 min???

----

I'd still ike to hear what people have done with it....or have experienced with it.

Buckwheat that is.....

I find buckwheat quiet heavy and a bit burpy, especially in buckwheat breads... but its not glutening or even a intolerance for me I just find it hard to digest (I think)

Jestgar Rising Star
Jestgar
Posted

I make buckwheat pancakes almost every weekend. I don't like straight buckwheat, it tastes too "healthy" for me so I do about 1/3 buckwheat, 1/3 rice flour, 1/3 random mix of flax meal, soy and potato starch.

gfp Enthusiast
gfp
Posted
I make buckwheat pancakes almost every weekend. I don't like straight buckwheat, it tastes too "healthy" for me so I do about 1/3 buckwheat, 1/3 rice flour, 1/3 random mix of flax meal, soy and potato starch.

I tend to use that mix for sweet crepes (with jelly or jam for English english) but for savory ones I find the pure buckwheat best... it is of course a matter of taste but I find things like goat cheese and ham are better with the nuttier and somewhat more robust flavor of buckwheat ...

Jestgar Rising Star
Jestgar
Posted

I find it drowns out the flavor of the 1/4 gallon or so of maple syrup....

Michi8 Contributor
Michi8
Posted
I make buckwheat pancakes almost every weekend. I don't like straight buckwheat, it tastes too "healthy" for me so I do about 1/3 buckwheat, 1/3 rice flour, 1/3 random mix of flax meal, soy and potato starch.

Far from healthy when it's got bacon and drippings in it! LOL! :lol:

Michelle

eKatherine Rookie
eKatherine
Posted

Whole black buckwheat flour is generally gritty and unappealing to me. White buckwheat flour is bland and can be substituted for rice flour. I find baked goods made with the flour to be indigestible unless I drink lots of water with them, though I've never had a problem with the boiled grains.

gfp Enthusiast
gfp
Posted
I find it drowns out the flavor of the 1/4 gallon or so of maple syrup....

Yep but that's the sweet ones :D I find them two different animals, Im more of a savory person but I do have sweet sometimes then I use about 50% buckwheat down to 1/3rd....

Far from healthy when it's got bacon and drippings in it! LOL!

Probably healthier than just the bacon and drippings though :D

I think the buckwheat tends to adsorb the fats so they are less of a shock to the system...

Guest Kathy Ann
Guest Kathy Ann
Posted

If buckwheat is really a fruit, why is it excluded from most celiac diets? Cross-contamination? Reason unknown sensitivity for most celiacs? Misinformation? Tradition?

I know I went totally grain free yesterday. But if buckwheat isn't a grain, why can't it be added??? (Unless you honestly show allergy to it, of course) My big ELISA test said buckwheat is OK for me. But I sure don't want to sabotage my whole experiment by including it, either.

The SCD and paleo diets all exclude it, I believe. Is that for a good reason, or just misunderstanding of what it actually is?

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