Guest guest Posted March 23, 2002 Report Share Posted March 23, 2002 Does anyone here use buckwheat flour? My nutrtionist told me to avoid wheat and eat buckwheat, but I don't know what you can use it in or how it tastes. Any help? Lizabet --- " Donna D. " <wiener_chick wrote: > I am new to all this, but I'm finding rice and > quinoa flours in many of the gluten-free recipes and > products I see! > > Donna > > - > anutte > > Wednesday, March 20, 2002 7:38 AM > Question > > > Hello, > > The question I have is that can > another gluten free flour be subsituted for the > soy flour? > > Thank you > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2002 Report Share Posted March 23, 2002 In the archive messages at this site I found this website, for cookbooks that use buckwheat - but I can't tell you how it tastes! I've probably had buckwheat pancakes in my day, but I don't recall any particular flavor, someone else will have to address that! http://www.buckwheatpete.com/ Donna - ElizaBath Friday, March 22, 2002 8:34 PM Re:Question(buckwheat flour?) Does anyone here use buckwheat flour? My nutrtionist told me to avoid wheat and eat buckwheat, but I don't know what you can use it in or how it tastes. Any help? Lizabet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2002 Report Share Posted March 23, 2002 Lizabet wrote: > Does anyone here use buckwheat flour? I use buckwheat a lot. > but I don't know what you can use it in or how it tastes. I sometimes use buckwheat as a rice sub (I can't eat rice). Dark buckwheat flour (the one commonly available) is ground from whole buckwheat groats and has a strong flavor. Light buckwheat flour is ground from hulled buckwheat groats and has a mild favor. I like the taste of the dark flour but I like 1/2 dark and 1/2 light better. I have a really good batter yeast bread and pancake/waffle recipes using buckwheat flour. Without eggs the pancakes tend to be doughy in the center, the waffles are not as light but still very good. Light and dark buckwheat flours absorb different amounts of liquid. The liquid in the recipe usually has to be increased when using buckwheat instead of other flours. Hulled buckwheat groats are good cooked in a flavorful broth. I have a really good rice pudding like dish that is made with hulled buckwheat. Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2002 Report Share Posted March 23, 2002 We use buckwheat groats instead of the flour usually to add some extra fibre to our diet. I replace equal measure for other GF flours in a GF blend. Buckwheat is member of the rhubrb family and the groats (unground) can be used to replace barley in soup, couscous or rice in pilafs, and even plain for cooked cereal. The flour is also available in different varieties. Many people prefer white buckwheat flour (aka light) which looks like it has bits of pepper in it; others like the taste of toasted (aka kasha). Just be careful because some buckwheat is cut with regular wheat and I have yet to find buckwheat pasta which is solely buckwheat. BL _______ Get your free @ address at Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 Brenda-Lee wrote: > I have yet to find buckwheat pasta which is solely buckwheat. Eden foods sells a 100% buckwheat soba noodle. When I asked last year about cross-contamination they contacted their supplier and were told it is produced on equipment used to produce gluten containing products but they use a dedicated roller for the 100% buckwheat. Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 Thanks Joanne, but we live way north and have only a small health food store which doesn't carry much variety. I keep promising to just make my own but never seem to have time. By the way, I was successful in making a semblance of a " white " gf loaf today with agar in place of egg. We have an Agape Feast on Friday night and pastor wants to see " real " bread. The children devoured the sample loaf so I guess it was all right. The small piece I had was a bit gritty but we but soy marg and cinnamon sugar on and that was gritty anyway - smile. I used a basic noah's bread recipe with only sweet rice flour, tapioca starch and ground millet for the flours, plus 7-Up's new tropical flavour in place of Perrier. It looked like quick bread though so I am going to try something with yeast tomorrow. Any favourites you want to through at me which use only " white " ingredients (corn starch, tapioca starch, potato starch, sweet rice, white rice) BL - joannenonumber Tuesday, March 26, 2002 7:03 PM Re:Question(buckwheat flour?) Brenda-Lee wrote: > I have yet to find buckwheat pasta which is solely buckwheat. Eden foods sells a 100% buckwheat soba noodle. When I asked last year about cross-contamination they contacted their supplier and were told it is produced on equipment used to produce gluten containing products but they use a dedicated roller for the 100% buckwheat. Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 I have a buckwheat yeast bread recipe that is good. The original called for all light buckwheat flour, I have only made it with 1/2 light and 1/2 dark. I think it should be in the gfcf recipes list archives. I have noticed that light buckwheat flour needs less water than dark buckwheat flour, probably because of the hulls that are ground in the dark flour. Joanne Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.