Buckwheat flour is a healthy wheat flour alternative and is one of the most versatile flours. It is gluten-free which makes it a good choice for anyone with gluten sensitivities or celiac disease.
Buckwheat flour is packed with nutrients, readily available, easy to work with and has a nice nutty flavor. It is high in fiber, protein, niacin, amino acids and vitamin D. It is also rich in potassium, phosphorus, iron and calcium. The protein in buckwheat is said to be one of the best sources of protein available from plants and it contains all of the essential amino acids.
In Japan, buckwheat flour is used to make soba noodles. In Russia they are known as blinis. In France, buckwheat is used to make galettes. In the Ukraine, hrechanyky are a type of yeast rolls made from buckwheat.
If you do not have any wheat or gluten sensitivities, you can blend buckwheat flour with wheat flour to boost both nutrition and flavor. If using buckwheat for bread, no more than half of the total flour should come from buckwheat.
How to make Buckwheat Flour: http://food.onehowto.com/recipe/how-to-make-buckwheat-flour-9943.html
Here’s a handy chart for when you need to convert sugar into honey in your recipes. 🙂
Image source from The Gracious Pantry
Here’s a very useful conversion chart. Print it out and stick it in your kitchen! 🙂
Image source: kitkatpecson.com
Image source: Etsy – Michael Dexter
Thanks for stopping by and following my blog, i really appreciate the support. I started this blog 5 months ago didn’t imagine that it would be well received. As you can see this focus of this niche blog is about this awesome ingredient – Buckwheat.
I’m sure that most of you are awesome cooks and wanted to know if any of you have your best buckwheat recipe you would love share with others. It can be a recipe that you have tried from a cookbook or created on your own. It could be a main dish, side dish or dessert. I would love to post it here.
Your recipe has to have buckwheat as one of the main ingredients.
HOW TO SHARE YOUR RECIPE?
- You must have your own blog/website with the full recipe posted there. (Picture(s) is a must! A picture is worth a thousand words.)
- The picture(s) must be your own. If the recipe is from a cookbook, you also need to include a link to the book.
- I just need the link to your buckwheat recipe(s) page. You can post your link in the comments below or through my contact form here.
If your recipe is picked, I will choose 1 picture of the finished recipe and a link back to your blog/website. You can also share a brief write-up about your recipe (e.g. story, inspiration, tips).
There is no limit to the number of buckwheat recipes you can share, the more the merrier! The chosen recipes may not be posted immediately as I would like to spread it out overtime.
Really looking forward to reading each and every one of your awesome recipes. 🙂
Another way of cooking using Buckwheat Groats, Tabouleh is a classic Middle Eastern salad with fresh herbs, mainly parsley, bulgur wheat, tomatoes, and olive oil. It is one of the healthiest salads you can eat. A great alternative to regular salad. Buckwheat being high in fibre content, will surely keep you full longer!
A recipe from a-bicycle-built-for-two.blogspot.sg
Mul-naengmyeon (Cold Buckwheat Noodle Soup) is a Korean dish with buckwheat noodles served in icy cold broth and garnished with radish kimchi, pickled cucumber, sliced Korean pear and a hard-boiled egg. It is a very popular dish in Korea all year round especially in the summer. Recipe for Cold Buckwheat Noodle Soup
Learn how to say it in Korean!
Mul naeng-myeon (Cold Buckwheat Noodle Soup) 물냉면
In-depth story about Mul-naengmyeon
You can learn almost anything online these days. For free even! Here are some links to free nutrition online courses on Coursera.org
Some of these classes have not started yet, but you can bookmark the pages first. I think it’s very convenient especially for most of us who are working during the day. Being able to learn new things from a wide range of topics from Medicine to Physics.
I’ve signed up for the course on The Science of Gastronomy, it’s about the science behind cooking, cuisine preparation and the enjoyment of food. Sounds pretty interesting!
**This post was written in June 2013 so these courses may have ended. Check out the website to find ongoing or upcoming courses** (21 Dec 2013)
Below is a list of educational websites that might interest you: