Yeah, I know, what a combination! I was gifted with a batch of fresh rhubarb, and decided I wanted to make cookies. Gluten-free ones. As I’ll admit, I don’t need to be gluten-free, but I like supporting my readership that is gluten-free as often as possible, and I prefer cooking that way at home […]
Prep Time : 15 Minutes | Cook Time : 6 Minutes | Total Time : 1 hour | Difficulty : Moderate Hello my lovelies! I love to experiment with different flours. One of my all-time favourite books is Alice Medrich’s Flavour Flours. I made the buckwheat genoise sponge from that book and it was utterly […]
These cookies are free from eggs, dairy, oil, gluten and refined sugar! Still they are super yummy and even taste a little nutty! They’re made out of buckwheat flour, dark chocolate, maple syrup and coconut sugar. They also take no time to make and will perfectly satisfy your sugar cravings. […]
This is the perfect dish for those days when you are craving a warm meal. It is also a great idea to make if you have leftover chicken or meat. This dish consists of sweet potato, chicken, micro coriander, goats cheese, lime juice, spices, and cooked buckwheat. If you have never tried cooked buckwheat it is definitely worth it. I prefer buckwheat as an alternative to rice and sometimes even quinoa because it is much more hearty and I prefer the taste. […]
Soba is a type of thin Japanese noodle made from a combination of buckwheat and other type of flours (e.g. wheat flour). The buckwheat gives the noodles a slightly nutty taste. In Japan, it is served either chilled with a dipping sauce, or in hot broth as a noodle soup.
Soba noodles only have about half the calories and carbohydrates as compared to typical white flour pasta.
Soba contains all eight essential amino acids, including lysine, which is lacking in wheat flour. It is also a good source of nutrients like manganese, lean protein, carbohydrates and thiamine. Since buckwheat does not contain gluten, buckwheat noodles are a good choice for people following a gluten-free diet.
Commonly Asked Question: Why is my soba dough so crumbly and doesn’t come together?
The crumbly texture is quite common when working with an all buckwheat dough since it is gluten-free. That is one of the reasons why many homemade soba noodle recipes uses a combination of wheat flour to make the dough easier to work with. It needs a binder, and using wheat flour for example helps it stay together a bit better. In traditional wheat breads, the binder is gluten, which is formed as the dough is being worked – it is that formation which makes the mixture a dough, rather than a wet paste or grit.
A dough made from just buckwheat flour and water will crumble easily. The binder produced this way is very weak and the noodles becomes very fragile, dries out and prone to coming apart easily. Making authentic soba noodles is an art form requiring years of experience to perfect.
Fluffy, low-fat and without added sugar! Holy moly ! This cake, bread – whatever you wanna call it – tastes amazing. The texture and taste are unique because of the buckwheat, my mom and even my brother loved it. There is nothing “bad” in it. A completely healthy cake ( if you don’t go crazy […]
Turns out, I love buckwheat pancakes MORE than regular pancakes! I would never have known this unless I gave them a second chance. I think it’s important to give (most) things second chances. Especially when those second chances can be delicious. My favorite way to enjoy these Buckwheat & Oat Pancakes is to top it with vegan vanilla yogurt and berries. Have you ever tried yogurt on top of pancakes? To me, it tastes almost like icing. The pancakes in the pictures are topped with vanilla yogurt, blackberries and lemon zest. I have replaced unhealthy wheat pancakes with nutritious buckwheat pancakes and it’s all thanks to second chances.[…]