Buckwheat is actually quite misleading by name because it isn’t related to wheat (so it’s gluten free) as it isn’t a grass or even a grain. Buckwheat is actually related to sorrel and rhubarb! It is a pseudocereal, which is essentially a seed rich in complex carbohydrates, consumed as cereal grains but don’t grow on grasses. Other common pseudocereals include quinoa and amaranth.
Buckwheat is a popular health food because it has a higher mineral and antioxidant content than most cereals and pseudocereals, a low-medium GI score, a fair amount of fibre and also contains some high-quality protein. It has a sweet and nutty flavour and can be used to make bread, cakes and pancakes.
Cooking with Buckwheat Flour
Buckwheat flour shouldn't be substituted 1 for 1 with wholewheat flour as it doesn't have the same properties. You can subsitute half of the flour for buckwheat flour, or follow recipes designed for buckwheat flour as the combination of ingredients will be different to using wholewheat flour recipes.
To make some delicious buckweat and date scones, mix together 100g buckwheat flour, 2tsp baking powder and 1tsp sugar. Then add 25g butter and keep mixing until it starts to crumb. Add 50g finely chopped dates and the grated rind of 1 unwaxed orange and mix well and set aside. Juice 1 orange and then add water so that you have 100ml liquid in total. Pour the liquid into the bowl of dry ingredients and mix well. Spoon the dough into muffin trays or into 8 dollops on a baking tray and back for about 20 minutes – or until a knife comes out clean when you stick it in the middle.
Buckwheat (Kasha) Flour - Organic
Ingredients: Organic buckwheat (kasha) flour
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.