Buckwheat - Your New Best Glutenfree Ingredient

Buckwheat

Origin

First cultivated in Southeast Asia around 6000 BCE.

Food Type

Often considered a grain, buckwheat is actually a seed and a close relative to rhubarb. Consumed both as a grain (as an alternative to rice) and in powder form for baking. It also comes in flakes, making it a great glutenfree substitute for porridge.

Nutrients

Protein rich and albeit its name completely glutenfree. Great source of fibre and rich in flavonoids, particularly rutin (that can help lower blood pressure). Contains nitrilosides, which help get rid of ageing toxins, and is also rich in magnesium, copper and manganese.

It’s good for

Energy boost, aiding detoxification and reducing cravings for fatty foods. Buckwheat supports your blood, bone and gut health. It can help stimulate the growth of friendly bacteria and prevent cholesterol from being absorbed into the blood.

Flavour

Earthy, nutty, and slightly bitter, particularly in powder form. As a cooked grain it doesn’t have a prominent flavour.

Uses

As an alternative to rice in salads, with curries, in granola or in glutenfree baking recipes.

Recipe Inspiration

Glutenfree Bread, Glutenfree Pizza, Buckwheat Pancakes (recipe coming soon).