Buckwheat flour comes from a plant, not a grain, and is naturally gluten-free. The flour is milled from buckwheat groats, the seeds of the buckwheat plant, which incidentally is related to rhubarb.
With lots of naturally occurring fiber, this is a good choice for a regular flour substitute for the celiac or gluten intolerant. Nutritionally, buckwheat flour is phytonutrient-rich, full of B vitamins, and is a rock star for manganese and magnesium.
Here’s Today’s TRICK:
You can use buckwheat flour for anything that you would use regular wheat flour for. As a thickener for sauces, it works well and in recipes, though it has a stronger flavor than wheat flour, it is an easy swap.
Here’s a TIP:
If you’re thinking of starting your baby on cereal, consider a cream of buckwheat cereal instead of rice or some other grain. Amylase, an enzyme that is produced in the saliva for digestion (and is necessary to digest grains) doesn’t form enough in a baby till after 1 year of age. Baby won’t have any issues with buckwheat cereal because it’s technically a fruit, not a grain.
And Your RECIPE:
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 2 tablespoons sugar sucanet or honey
- 1/2 teaspoon salt
- 1 egg beaten
- 1 cup milk or buttermilk
- 2 tablespoons melted butter
- Preheat griddle or skillet (if electric, go about 375 degrees). Lightly grease griddle.
- In a bowl, place all dry ingredients, mix together and make a well in the bottom of the bowl.
- In a smaller bowl, mix wet ingredients together, add in the middle of the well you just created and mix together well.
- Now make your pancakes and enjoy with a little butter and real maple syrup for an amazing treat!
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