When our family was on a gluten-free diet for several years, we tried buckwheat. Buckwheat is actually a seed and a nut, called a groat. The term buckwheat is misleading, because this grain is not actually wheat or a grain. Buckwheat is a highly nutritious plant, which is higher in protein than the other gluten-free alternatives, and contains many other nutrients that make it a healthy alternative to wheat.
Buckwheat grinds into a soft light flour, that easily absorbs water and cooks pretty close to wheat. However, it does not contain the gluten casing, or the sticky part of the seed that helps bind wheat flour together when wet. Whereas, wheat, rye and barely contain gluten, and have been found in recent years to create problems in the digestive tract of many people.
Buckwheat flour is a nutty-tasting gluten-free alternative to many other gluten-free choices of baking ingredients.
Buckwheat flour health benefits are:
High amounts of magnesium
Lowers cholesterol and inflammation
Large amounts of dietary fiber.
Omega-3 fatty acids
Properties to help soothe irritable bowel syndrome
B vitamins, including niacin, folic acid, B6, and more
Helps to prevent gall stones and heart disease.
You can use buckwheat in many recipes:
Here are a few to get you started. You can find all of these on Pinterest: