Buckwheat is actually a seed, not a cereal like normal wheat. It is also known as buckwheat, it has a very hard bark and a dark pink or brown color, being present mainly in southern Brazil.
The big difference and advantage of buckwheat is that it is gluten-free and can be used as a substitute for the usual flour in cake, bread, cake and salt preparations.In addition, due to its high nutritional content, it can also be consumed instead of rice.or used to enhance salads and soups. See what gluten is and where it is.
Its main health benefits are
These benefits are obtained mainly through the consumption of whole buckwheat, which is richer in fiber, vitamins and minerals; it can be found in the most complete form, in the form of healthy or in the form of fine flour.See also how to use rice flour, another gluten-free flour.
The following table provides nutritional information for 100 g of whole buckwheat and in flour form.
Buckwheat can be used to replace wheat flour or cereals such as rice and oats, and it can be eaten as a porridge or added to preparations such as broths, soups, breads, cakes, pasta and salads.
To use buckwheat instead of rice, salads or soups, you don’t need to soak it before cooking. In recipes for bread, cakes and pastas, in which buckwheat will be used instead of traditional flour, 2 measures of water should be used for 1 measure of wheat.
Here are two recipes with buckwheat
Ingredients:
How to prepare:
Whisk all ingredients in blender and prepare pancakes in the pan.Fill to taste.
Ingredients
How to prepare:
Whisk the water, eggs and oil in the blender.Add salt, sugar, chestnuts, xanthan gum and buckwheat and rice flour.Continue whisking until smooth. Put the dough in a bowl and add the seeds.Add the yeast and mix with a spoon or spatula.Wait a few minutes for the dough to rise before placing it in a greased pan.Place in a preheated oven at 180oC for about 35 minutes or until bread is cooked.
To find out if you should follow a gluten-free diet, see 7 signs that you may have gluten intolerance.