Eating gluten-free doesn’t have to be tasteless and boring thanks to buckwheat! Learn how to eat buckwheat with simple cooking tips!
Buckwheat for Breakfast:
- Hot cereal for breakfast: add kasha to your pantry and give it a try: cook it as a breakfast cereal mixed with milk, cinnamon, and a dash of brown sugar or honey (follow package instructions for the exact liquid-to-kasha ratio).
- Buckwheat pancakes topped with your favorite berries, for a super-power anti-oxidant morning blast. Or buckwheat waffles with raspberry coulis and slivered almonds.
- Buckwheat crepes: have fun exploring savory and sweet fillings the top with cinnamon.
- Replace other flours with buckwheat: Replace part of the flour in recipes for muffins or cookies with buckwheat.
Buckwheat for Lunch or Dinner
- Soba noodles, served hot or cold, in a stir-fry loaded with veggies.
- Add it to soups to increase their nutritive value; add buckwheat groats during the last half an hour of soup preparation time, or kasha during the last 15 minutes.
- Kasha salad: mix cooked kasha with chopped tomatoes, cucumbers, onion, and dill; use vinaigrette (olive oil and balsamic vinegar), the same way you would for a regular salad.
- To the experimental shopper in you: search for Italian “Pizzocherri” (buckwheat pasta) at Italian grocery stores and try a summer variant of the classic recipe “Pizzoccheri Valtellinessi.”
- To the experimental cook in you: try something new—homemade buckwheat pizza crust; find an online recipe or develop your own, by substituting buckwheat flour for wheat in your favorite recipe. Start first with no more than half substitution and experiment.
- More fun uses: replace bread crumbs in your Thanksgiving stuffing recipe with buckwheat groats or add leftover kasha to a hearty winter stew.
- Check out the many health benefits of buckwheat, a superfood.
