Buckwheat

ldubois7 · Post by **ldubois7** » Thu Mar 05, 2020 7:49 pm

Has anyone eaten buckwheat? If so, what do you make with it?
Is it a grain? I know it’s a seed, but is it considered a grain? I’ve read conflicting things about it.
Thanks!

Post by **tex** » Fri Mar 06, 2020 10:25 am

I tried it once as a hot cereal when I was recovering, but it tasted so bland that I threw the rest of the box away. If you try it, be sure to use something to give it some flavor.

Tex

ldubois7 · Post by **ldubois7** » Fri Mar 06, 2020 11:17 am

Thanks Tex!
You know how you keep eating the same things, made the same way, then suddenly you’re in the grocery store feeling sorry for yourself because you are so limited in your choices?
That’s me this week!

Kari · Post by **Kari** » Fri Mar 06, 2020 5:36 pm

Linda,

I eat buckwheat every day with no ill effects. Here is the product I eat: "Le Pain des Fleurs (the bread of flowers) 100% organic buckwheat Crispbread". I use it as a bread substitute. It is very crispy and rather tasteless, but that's perfect for me since I use it with Earth Balance butter, or Vegenaise and then my preferred topping. This morning I had it with EB butter and sliced boiled egg. I love liverwurst, so I often have it with that and Vegenaise. It would work with any topping you like, but by itself it's pretty tasteless.

Here are the listed ingredients: Organic Buckwheat Flour, Organic Whole Cane Sugar and Sea Salt.

Since I can't eat grains, this has become my mainstay. I love the crispiness, but have to be careful when biting into it so it doesn't crack in the wrong place - I've become an expert at this

.

Love,
Kari

carolm · Post by **carolm** » Fri Mar 06, 2020 11:43 pm

Hi Linda- I’ve eaten buckwheat. It’s the coating on the gf French fried onions that you put in green bean casserole. I tolerated it just fine.

Carol

ldubois7 · Post by **ldubois7** » Sat Mar 07, 2020 6:47 am

Thanks for your input, Carol.

Kari....I’m grain free, too. What you describe sounds like matzo bread that I used to enjoy with nut butter!

I have 2 ‘bread’ and roll recipes that I use that are pretty good, if you’re interested.
I also use Nuco coconut wraps.

Kari · Post by **Kari** » Sat Mar 07, 2020 6:06 pm

Thank you Linda - I will look into the coconut wraps. I have tried my hand at making bread a few times, but without much success. I even bought a bread making machine. I have a bunch of grain free flours in my refrigerator

. However, I'm not anxious to try baking again. The only thing I seem to do well is the Paleo Muffins that many people here have had success with.

Love,
Kari

ldubois7 · Post by **ldubois7** » Sat Mar 07, 2020 6:27 pm

It’s a challenge for sure, Kari!
Linda

Cynthia · Post by **Cynthia** » Tue Mar 10, 2020 11:39 am

https://minimalistbaker.com/5-ingredien ... at-crepes/

Found this recipe for buckwheat crepes. I make a batch, really thin ones and freeze them between wax paper. Favourite breakfast is two crepes fried crispy in a bit of coconut oil with a thin layer of almond butter spread on after. Mmmm, delish!

henrym · Post by **henrym** » Sun Mar 15, 2020 1:37 am

Buckwheat crêpes are delicious and it’s the original way to make crêpes.

Cynthia · Post by **Cynthia** » Sun Mar 15, 2020 9:43 am

I did not know that, very interesting. I am trying to find alternatives to rice as it scored high on my Enterolab testing. Seems everything GF is rice based. So I will be experimenting to make my own bread from sorghum and millet and teff. Some things turn out pretty good, some are epic fails but I do like thinking outside the box and trying to find new recipes is fun for me. No gluten, no dairy, no eggs, no soy. Avoid rice, beef.
I am describing myself to friends as a vegan who eats pork chops