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Using buckwheat flour..............  RSS feed

 
Randy Gibson
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We are trying to get away from wheat, and buckwheat seems to have very limited uses. Looking for something besides pancakes and deserts.
We tried biscuits and they are good with lots of honey. We do not want pancakes every day. We are on a very limited income.

Thank you in advance, randy
 
John Elliott
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"Very limited uses"?!? Ho-ho-ho, ha-ha-ha, that's a good one. You just haven't been hanging around the right ethnic groups. In Eastern Europe buckwheat is known as kasha and is cooked and served the same way as rice. Here's a Polish recipe for curried buckwheat with mushrooms, onions, and red pepper:



Don't worry if you don't understand the world's fastest Polish speaker, this is one you can just watch and repeat.

And here is a Japanese chef making soba noodles from buckwheat flour. He even speaks English!

 
Randy Gibson
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I knew it hard more uses, I guess I should have worded my inquest better, thank you, keep'em coming.
 
Ghislaine de Lessines
Posts: 203
Location: Vermont, annual average precipitation is 39.87 Inches
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I use buckwheat flour wherever wheat flour is called for in small amounts like when making a roux or thickening a sauce. I recently had success with this crepe/galette/wrap recipe: http://www.thenourishinggourmet.com/2014/02/buckwheat-crepes-as-gluten-free-sandwich-wraps.html (soaked flour with egg) My next experiment will be this cookie recipe: http://cookingalamel.com/2013/09/buckwheat-chocolate-chip-cookies-gluten-free.html
 
David Livingston
steward
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Location: Anjou ,France
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Living in france espicially near Brittany we have a buck wheat gallet at least once a week . I buy them made about a dollar a go organic wonderful with fried leeks an egg and cheese . eat with a green salad yummy .

David
 
Desirea Holton
Posts: 11
Location: Russell Gulch, CO
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books food preservation fungi
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I use it in pizza dough. Although, I also blend it with wheat flour and add vital wheat gluten. But you'd probably get a decent crackery type crust if you went with 100% buckwheat.

My husband grew up eating it in lots of the usual, pancakes and the like so I keep some on hand all the time and add a smidge to whatever calls for whole wheat flour. I just ran across this granola recipe on Pinterest that I'm going to test out on him. http://www.mynewroots.org/site/2014/03/chunky-chocolate-buckwheat-granola/
 
I agree. Here's the link: http://stoves2.com
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