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 […]
via Chocolate-banana-buckwheat bread (Vegan & healthy) — vegan & fit Lifestyle
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.[…]
via Buckwheat & Oat Pancakes (Vegan + Gluten Free) — Vegan Duck Soup
I manipulated Cutterlight’s brownie recipe to be GF with buckwheat flour and coconut sugar. Yes- it is still sugar and sweet and maybe a notch less on the glycemic index. Works for me.
I used Valrhona cocoa powder and their 70% Andoa Noire feves and Guittard’s organic 74% wafers. Both lightly chopped. I buy my chocolate by the kilo from Chocosphere. The base is buckwheat flour, almond flour and butter, eggs and oil (I did coconut, avocado and sunflower). You’ll likely want to fold in the nibs and goji berries so they don’t burn. You can mix everything but nuts, chocolate and berries, up together in one bowl, then fold those in.
via Super buckwheat brownies — Wendy’s Place
This is a buckwheat crepe recipe served with caramelized apples. Crepes are so simple to prepare and pretty simple to make. It is easy to mix the batter in a blender so you don’t get any clumps from the flour. And remember, the first few crepes never turn out good. But keep trying. […]
via Buckwheat Crepes and Caramelized Apples — Panza Baby
Today I have decided to share Sarah’s recipe for chocolate buckwheat crêpes with cappuccino ganache. My family are mad about pancakes and we often enjoy them as a weekend breakfast treat. Sarah’s version are made with buckwheat flour, sweetened with a touch of honey and served with lashings of chocolate ganache and fresh fruit, delish! […]
via Chocolate buckwheat crêpes and a chat with Sarah Graham — Cupcakes and Couscous
Buckwheat is plant with a grain-like seed used in many recipes today. It originates from Central Asia, but today you can probably find it in any store or market. Don’t know if many of you had a chance to cook with buckwheat, but a considerable amount of recipes you can find today use buckwheat as a base for the dough so you can make pasta with it, cakes and desserts. Another way to prepare buckwheat is to cook it with vegetables and make a delicious side or main dish.
A few of the interesting facts about buckwheat are:
- 90% of globally consumed buckwheat originates from Russia,
- Discarded hulls of buckwheat are used as fillers for the pillows,
- Buckwheat is also used to manufacture an intensely flavored, dark-colored honey,
- It is also used in the alcohol beverage industry for the production of gluten-free beer and whiskey,
- Buckwheat is a rich source of dietary fibers, proteins, vitamins of the B group and minerals such as iron, manganese, copper, magnesium and phosphorus.
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via Buckwheat with crispy bacon, carrot & celery — Recipes by chefkreso