Whole Buckwheat flour is made by grinding
unhulled buckwheat seeds. This gives the flour the dark speckles in this grayish-tan flour.
We carry two buckwheat flours. The
organic buckwheat flour is ground in a mill that also does wheat and
although naturally gluten-free it may not be suitable for Celiacs.
The other buckwheat flour is milled in a facility that is gluten-free and
is suitable for Celiac sufferers.
Many bread-like preparations have been
developed over the years using buckwheat since it was first cultivated
about 8000 years ago.
Buckwheat pancakes are a popular food in
several countries. They are known as buckwheat blinis
in Russia, galettes
in France , ployes
in Acadia, boûketes in Wallonia
and similar pancakes were a common food in American pioneer days. They are
light and foamy. The buckwheat flour gives them an earthy, mildly
mushroom-like taste. In Ukraine, yeast rolls called hrechanyky
are made from buckwheat.
Below is a little recipe using this flour.
SUGAR FREE CAROB MUFFINS WITH EXTRA
1 c buckwheat flour *
1 1/2 c. golden flax seeds*, ground fresh
4 c water
1 1/2 c. all purpose, gluten free flour*
1 c. light carob powder*
1 1/2 c. Xylitol*
1/2 t. sea salt*
1 1/2 t. baking soda*
1 1/2 t. aluminum free baking powder*
1 1/2 t. guar gum*
2 t. Spicery Shoppe Alcohol free Vanilla*
5 T. vegetable oil
1 T. cider vinegar
Grind flax seed in coffee grinder.
Combine buckwheat flour, flax and water and let stand.
Preheat oven to 350ºF. and line 24 muffin
cups with paper cups.
Mix remaining dry ingredients in a separate
Add vanilla, oil, vinegar and eggs to
buckwheat mixture and blend well.
Add liquids to dry ingredients and mix
Fill muffin cups 2/3 full with batter
Bake 20-30 minutes or til a toothpick
placed in the center comes out clean.
Remove from pan and cool on rack.
*These items are available