This mis-understood grain is actually related to rhubarb, and has no connection with wheat at all. Originating from China, it found its way through Europe over the centuries. It is a great gluten free alternative, can be purchased from the free from sections, and tastes similar to wholemeal wheat.
What are its benefits?
- Per dry 60g / equates to approx. 206 calories.
- It is rich in B2, B5, Folate, Niacin, iron, zinc, magnesium, selenium .
- 42g of carbohydrate but the high fibre content lowers both insulin response and blood sugars.
- Low in Fat.
- Regular consumption can lower total cholesterol which is great for heart health.
- Diabetic Friendly.
- The flour tastes very similar to wholemeal wheat, so can be used for all sorts of recipes as a simple substitute.
How can it be used?
Cook buckwheat grains in the same way as you would rice, and use to add variety to your diet.
Use it in soups, casseroles and even curries in the same way you would use lentils. It adds substance’ to
sauces, so they are not thin and watery.
Buckwheat flour makes excellent crepes, pancakes for breakfast, cakes and breads.
Buckwheat flakes can be added to muesli as a wheat alternative.
Consultant Nutritionist & Food Intolerance Testing, Faversham 01795 534627