Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. The name “buckwheat” is used for several other species, such as Fagopyrum tataricum, a domesticated food plant raised in Asia. Despite the name, buckwheat is not closely related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Buckwheat is referred to as a pseudocereal because its seeds’ culinary use is the same as cereals’, owing to their composition of complex carbohydrates.
How to make buckwheat flour
The making of buckwheat flour is really very simple. Place buckwheat groats in the blender. Blend until you get a super fine flour (approximately 45 seconds) and transfer the ground buckwheat flour to a jar or bowl.
As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity or dermatitis herpetiformis. Nevertheless, buckwheat products may have gluten contamination.
With a 100-gram serving of dry buckwheat providing 1,440 kilojoules (343 kilocalories) of food energy, or 380 kJ (92 kcal) cooked, buckwheat is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, four B vitamins, and several dietary minerals, with content especially high (47 to 65% DV) in niacin, magnesium, manganese, and phosphorus (table). Buckwheat is 72% carbohydrates, including 10% dietary fiber, 3% fat, 13% protein, and 10% water.
How to use Buckwheat Flour?
The great thing about organic buckwheat flour is that you can use it in many recipes, ranging from crepes to muffins. Some chefs even use it as a thickener for sauces and soups. This gives the dish an exquisite flavor and boosts its nutritional value.
You can use organic whole buckwheat flour for baking. However, you’ll need to mix it with some all-purpose flour mix. Without this, the final product will be far too chewy and “dense”. It’s usually best to mix flours using one part buckwheat and three parts other grains/legumes. However, dishes like pancakes, waffles, and crepes might do well with a 50-50 ratio. Some even use organic buckwheat flour only, but you’ll need to run a few “tests” for those recipes