All About Buckwheat - A Unique Gluten-Free, Ancient Grain

[@ruth5401]

I use my mom’s very old pancake recipe, modified a bit for GF and they are great. Ingredients: mix dry ingredients in separate bowl. 2 cups buckwheat, 1/2 teaspoons salt, 5 to 6 teas backing powder, 2 teas xanthum gum, 2 Tbs sugar optional, sift together. In larger bowl wisk 4 eggs, add 2 cups milk, 1/3 cup oil. Wisk together. Slowly add dry ingredients then let it set 3 to 5 minutes till it gets a little thick. Do not stir any more! Spoon onto hot griddle. As soon as they get medium browned turn and brown again. If you cook too long they will get dry. Enjoy fluffy GF pancakes. I have also added fresh blueberries or a thinly sliced / chopped apple for variety.

[@GrainsandGrit]

oh thank you for this! I will have to try it. Do you think the xanthum gum is absolutely necessary or can you leave it out?

[@ruth5401]

@@GrainsandGrit sooo! Writing it down made me hungry for them, so I went and made some. You definitely can use 1 to 1-1/2 teas xanthum gum but if you don’t use any they won’t stay together well or be fluffy. Also, 5 teas backing powder is plenty. I have also used coconut milk but they tend to be flat and not fluffy. Not sure why.

[@ruth5401]

Opps forgot something. It doesn’t really take that long to get thick. I never really timed it before lol

[@tominkazhanychova]

I'm from central Europe originally and we love buckwheat. We cook it like dryer porridge and add bacon pieces and cracklings and eat it with dill pickles. Another use I adopted living in the US and getting my two kids to get used to it is I mix 1 cup white rice, 1/2 cup of quinoa and 1/2 cup of toasted hulled buckwheat. Cook and serve it the same way you would eat rice. The toasted buckwheat gives it nice toasted nutty flavor. My kids and US husband eat it without complaint.

[@GrainsandGrit]

Wow, that's different!

[@cnasrq]

Love it! 3-4 mornings I have it with fruit and nuts and seeds. ❤️

[@Holinessinthehome1]

I soak and sprout buckwheat! This is then added to salad. But our staple is to make Pacha bread from sprouted buckwheat! So simple look it up!

[@jesusmaguitareetmoi804]

Chocolate cookies with buckwheat flour is delicious

[@MelindaWaldrop]

I love this series each month, Im learning alot! Thank you for all you do! 🙂

[@GrainsandGrit]

I enjoy doing the research. I’ve learned so much too!

[@susantaylor8507]

I just ordered the new grain mill I'm excited the new sm one

[@QuakesWife]

I like to add buckwheat groats as a topper with fruit and granola on Greek yogurt

[@GrainsandGrit]

Yum!

[@rdelina8038]

I’ve been using Buckwheat for at least 15 years. I grind my Buckwheat. I first used it as cream of wheat. Now I use it for pancakes, gluten free muffins and add some when baking. It is a staple for my pantry. For muffins, I use 1 cup buckwheat flour and 1/2 cup almond flour.

[@carolhamilton5164]

When I was young I really liked buckwheat pancakes, but have never found a mix in the store.

[@yarnchickenkim]

I love buckwheat pancakes. I found that the buckwheat flour needs to be combined with a soft wheat flour to make fluffy pancakes. The buckwheat alone makes very thin, unappetizing pancakes, imo.

[@GrainsandGrit]

Great tip!

[@betsyluckey6978]

OLD, old family recipe for buckwheat (pan)cakes. The "yeast" called for is equivalent to a packet of yeast or the 2.25 tsp. that most of us use. It is not your easy pancake "mix" recipe, but the outcome has survived the years as a favorite. BUCKWHEAT CAKES Dissolve 1-cake compressed yeast in ½-cup luke-warm water. Add 2-cups cold water Sift together and add the following: 1-cup sifted flour 2-cups buckwheat flour 1-1/2 teaspoon salt Beat vigorously until smooth. Cover and place in refrigerator over night. In morning, stir in the following: 1-tablespoon molasses 1/4-cup melted butter 1-teaspoon baking soda dissolved in ½-cup hot water. Let stand at room temperature for 30-minutes, then make pancakes

[@robertdeatherage2354]

Sounds like this could be converted to sourdough, too! Thanks for sharing it!!

[@GrainsandGrit]

Thank you!!!!

[@StripedCheeseBread]

My wife loves buckwheat in pancakes. They cannot have buttermilk because of histamine metabolism, but I use lemons juice. It’s good. I out about 1/3 in place of soft wheat or spelt flour.

[@rhondawelsh2632]

I am new to buckwheat. I found a granola recipe that included buckwheat. I found it adds a different crunch. Very enjoyable.

[@mamabird2434]

Do share that recipe please.

[@sherrysears122]

Yes, please. Share the recipe with us.

[@rhondawelsh2632]

I found the recipe on the Janie's Mill website, buckwheat and flaked grains granola. I use various flakes depending on what I have available.

[@amsohn1]

Thanks for sharing. Blessings ❤

[@GrainsandGrit]

You are so welcome

[@johertel]

Perfect timing since I just ordered 5lbs of buckwheat, just to try. Thinking I will substitute a little of my soft white with buckwheat in pancakes- and then go from there.

[@GrainsandGrit]

Perfect! Let me know how it turns out!

[@joanosborn6772]

Muffins: half kamut flour, half buckwheat flour. Very nice.

[@tagladyify]

Back before the use of chemical fertilizers buck wheat was a cover crop. It makes phosphorus available to other crops in the soil. I have grown some grains experimentally in my garden. Just small patches as I do not have actual acreage. Buckwheat is a pretty plant with white flowers. I found harvesting challenging as it does not come ripe at one time on a single plant. Grains are not particularly difficult to grow, but they do require a couple of processes to separate the seeds and equipment to make them into flower.

[@tagladyify]

Not many natural crops actually do that.

[@kellyclemmer9715]

I’ve been using a lot more buckwheat lately because I have GDM and it’s low glycemic. The noodles I made with 2:1 buckwheat:durum were actually a better texture and more delicious than my 100% durum noodles! I’ve also made buckwheat salad, in soups, muffins, waffles… basically anything.

[@SusanDaschner]

I appreciate the research you put into this. I only knew it was grown in New York. Interesting to find it's grown in a few other states as well. Thanks!

[@susantaylor8507]

Yes buckwheat noodles

[@rickyhyles8346]

Goes great with alfalfa.

[@GrainsandGrit]

I see what you did there ;-)

[@dotti6383]

I have been using buckwheat for a while mostly in soups, more specifically in meat balls soups I make often instead of rice just because I think it’s healthier.😊 Thank you for this video, I find your channel very interesting and helpful.

[@GrainsandGrit]

oooo another good idea!!!

[@SaraWindi]

Kootu ka aata: Flour of Kootu. Aata= flour. Kootu = buckwheat Your pronunciation was great 👍

[@GrainsandGrit]

Thanks!

[@karencheek7518]

For granola: soak amd sprout for a day or so. A little tiny sprout. Rinse and dehydrate. Then add whatever else you like to put in. Additional benefit, done this way is that it is raw granola.

[@LorettaJeanGraham]

I add millet to my buckwheat pancake recipe. It's a 3to1 ratio . I also ferment the flour with the liquid for 3 to 4 hours. It's a very versatile recipe. I've made many changes. Even add some sourdough to the ferment. You can use buttermilk, or water and acv to your ferment . Then just use your regular ingredients for the rest . Hope this helps. I love my buckwheat pancakes 🥞

[@mpennington27]

Thanks. I'm going to try this. I love buckwheat pancakes, but my husband is not a fan. 3 parts millet to 1 part buckwheat? Or 3 parts buckwheat to 1 part millet?

[@suricadena5356]

What do you know about MTHFR gene mutation ? Do whole grains affect if you have that problem?

[@SusanDaschner]

You can also dehydrate the soaked and rinsed groats in dehydrator for a crunchy topping to yogurt or ice cream. I haven't yet, but you could add them to any granola recipe in the crunchy dehydrated form.

[@GrainsandGrit]

Ooo smart idea!!!

[@TxSusieQ99]

My sons always loved buckwheat pancakes when they were young. I purchased some grain from Azure. I haven't used it yet.

[@GrainsandGrit]

Yeah I really need to try again. The first time was a big flop lol

[@mamabird2434]

How about sprouting it?

[@debrad5783]

I sprout it and then have it like oatmeal with berries

[@tagladyify]

Grains generally have toxins in their outer shell. That is why it was most often removed in processing, unlike modern whole grains. I prefer the hulls removed. Buckwheat has a very hard (like nuts do), triangular, pointed outer shell. I found removing it tedious and restrictive. I’m sure there is/was a method to it, but I couldn’t do it easily so I just enjoyed the smell and look of it and then let it feed the soil.

[@GrainsandGrit]

There's nothing toxic about whole-grain wheat.

[@tagladyify]

@@GrainsandGrit it’s a commonly known fact for some time that certain fruits, roots or seeds have toxic chemicals to discourage wildlife consuming all of it so that plant can reproduce. Grains are one, potatoes are another. I’m sure there are others, but not coming to mind at the moment. This is another reason why seed oils are not healthy to consume in large quantities.

[@taraknorr8280]

I have only used it to make pancakes.

[@Lindawarner1953]

I grew up eating buckwheat pancakes, made by my Gran.

[@GrainsandGrit]

Love it! Such a wonderful memory :-)

[@TheGbortnick]

Suggestions for making bread. I have sugar problems so I really have to ration my wheat. Any suggestions would be greatly appreciated. I hear so many people saying that fresh ground wheat for bread, and your sugar is controlled. If I eat more than one slice of bread,I’m at 175. Looking for any advice

[@GrainsandGrit]

Is your bread 100% freshly milled whole grain?

[@TheGbortnick]

@ i mill the grain and bake it as soon as it rises. i have a wonder mill and mixer. i know that i am doing something very simple wrong but trying to figure it out is rough. love your series and would appreciate your opinion.

[@paulac1315]

​@@TheGbortnickI'm diabetic. When i make her fresh ground wheat basic bread recipe i have to leave out the honey. It will raise my levels. I add allulose to sweeten the bread. I don't mind it with no sweetener added but my family prefers it sweetened. I also cut the slices for me a bit thinner than normal width. If you drink a tablespoon of raw vinegar in water 10 minutes before having the meal with bread it helps keep sugar levels down also. It works for me hopefully it will work for you also.😊

[@snowball5128]

I'm new here. Can i get the recipes from the beginning of the year in the grainy bunch? I found you so late and the year's practically over. 🥺

[@GrainsandGrit]

Oh yes, when you’re signed up for The Grainie Bunch, you have access to all recipes!

[@heatherbaker9977]

I enjoy eating cream of buckwheat in the morning for breakfast. Just like cream of wheat.

[@GrainsandGrit]

Ooo gonna have to try that!

[@robertdeatherage2354]

My mother told me her French Canadian grandfather insisted on buckwheat pancakes every morning! Must have been a holdover from his French ancestors. We make blender pancakes using equal parts buckwheat, oats and barley!

[@GrainsandGrit]

Love it!!!

[@cindyhebberd7352]

It is all but impossible to find buckwheat where I live or on line. How does one get hold of buckwheat?

[@GrainsandGrit]

Oh wow, I got mine from Azure Standard!

[@christinewilke893]

Bob’s Red Mill sells it on Amazon.

[@brendadodd1075]

I do not and can like Buckwheat. I grew up with but just couldn't get round it.

[@colinvoss8484]

I have grown and harvested buckwheat l made bread with it.

[@GrainsandGrit]

Super cool!!

[@estellaeggleston1643]

You have a recipe?

[@mirib5007]

Buckwheat groats are seeds.

[@NammaCathie]

There use to be a store bought Buckwheat Pancake mix. Not sure if it's still available. I did buy a Buckwheat Pillow once. Slept on it once and couldn't turn my head the next day. Returned it to the Store and went straight to my Chiropractor. UGH ! I don't recommend the pillow at all. I do like the Flavor of Buckwheat though and have made my own homemade pancakes with it.

[@GrainsandGrit]

Good to know about the pillow lol !!!

[@Serenity_Craft]

My grandma made the best pancakes all her life, but in her older years she started adding buckwheat to them. They just were not the same, and we didn't care for them. It may have great uses, but grandmas original pancakes were always better.

[@GrainsandGrit]

lol it's basically a rule that grandmothers aren't allowed to change their beloved recipes or traditions. My grandmother always made a butternut cake for all of our family gatherings like Thanksgiving, Christmas, etc. One holiday she didn't. There was a mutiny lol

[@PrometricUSA]

I only eat buckwheat and millet… it’s an acquired taste I guess by today’s standard food offerings..

[@GrainsandGrit]

I do know buckwheat is a bit earthier of a taste. It’s good but different for sure!