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Using buckwheat flour..............

 
Posts: 126
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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
 
pollinator
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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.
 
pollinator
Posts: 254
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
 
pollinator
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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
 
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Location: Russell Gulch, CO
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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/
 
gardener
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Buckwheat pancakes with buckwheat honey is a wonderful thing! I add a little buckwheat flour to sauces & beans. Include at least a small amount in breads of all sorts.

Buckwheat granola is very tempting. Might have to go save some more buckwheat from the chickens.
 
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I love to make pancakes that aren't sweet, but savory. I make them with a little salt (no sugar), and eat with any leftovers that have sauce or gravy. Or with some dal, is how I often eat them. Sometimes I saute an onion first and then pour the pancake batter over it so it's embedded. A nice touch is to sprinkle some nuts or pumpkin seeds on the batter as soon as you've poured it on the hot pan, so when you flip the pancake, the nuts get a little toasted.
 
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