Today the buckwheat no longer to present. Essential for pancakes Breton, can now be used to enhance many dishes thanks to its delicate nutty flavor. Contrary to what its name “buckwheat” may suggest, however, the buckwheat it is not really a herb. It is also not a legume, as it does not come from a pod plant. the buckwheat rather it belongs to a specific category: pseudocereals, mainly known to be naturally gluten free.
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The origin of buckwheat
Buckwheat, barbarian wheat, bucail, carabiner, cultivated buckwheat, buckwheat buckwheat…. there is no lack of names to refer to the buckwheat. Native to Southeast Asia, it is now found in many parts of the world, including the Middle East, Central Asia, but also Europe. In France, the culture of buckwheat in particular, it comes back strong. Like this plant It is afraid of frosts, sowing is usually done between mid-August and early June.
Used as a cover crop, the buckwheat it is grown today following organic and conservation agriculture. And this, for the great pleasure of consumers.
Pseudocereals, the most popular of which is amaranth, Quinoa, and of course, buckwheat, offer many health benefits. Buckwheat in particular is rich in vitamins, antioxidants, fiber, and low-glycemic carbohydrates. And all this, without containing gluten. But the buckwheat benefits they are certainly not limited there.
A winter boost
Energetic and remineralizing, the buckwheat helps fight the fatigue that is often felt when winter comes. Therefore, it is an ingredient to add to your dishes during this period. In soups, as a side or simply for your cakes, it will never leave your plates.
In addition, you can also try the Organic Buckwheat Penne to vary the pleasure a bit.
A very digestible seed
the buckwheat It is very rich in protein and has essential amino acids for the proper functioning of the body. Rich in fiber, it also supports digestion. It is also this last property that makes it a perfect starch.
As a snack, you can opt for the Crunchy Organic Buckwheat Tartines, as succulent as they are healthy.
One of the success factors of this plant is that it has the power to grow easily in acidic or poor soils and does not require any fertilizer. Sustainable, it is a little star for organic farming.
With triangular grain, very nutritious and rich in protein, this plant is naturally gluten free ! It is certainly one of the best benefits of buckwheat. As you can see, it is a great alternative to most cereals.
The little downside? It does not have the ascending power. In general, it will be necessary to incorporate other flours, such as chestnut flour or rice flour, to obtain a buckwheat bread.
How to cook buckwheat?
the buckwheat it can be tasted in different ways. The most popular option is flour, but you can also make small delicacies with them. buckwheat flakes. Add them in particular to your salty crackers, granola, cookies or even your Buckwheat pancakes.
You can also enjoy the taste of buckwheat in a muesli.
The seeds can also be cooked as rice. Follow this short guide to cook your buckwheat.
- Rinse the buckwheat seeds, then drain.
- Bring the water to a boil (double the amount of buckwheat before rinsing).
- Salt to taste.
- Incorporate the buckwheat seeds and simmer for 15 min.
- Let stand, covered, until the seeds absorb the remaining water.
How to prepare buckwheat?
the sarrazán flour is surely what comes to mind. In fact, it is the most famous form of consumption of this seed. This is found in particular very often in prescriptions buckwheat pancake.
However the buckwheat allows a wide range of recipes and diverse uses! Peeled, grilled, in flour, in biscuits, in bulgur and even in milk… it can only find one place at your table.
To make your palate travel even more, discover also Sobacha. In Asian countries, this kasha infusion has detoxifying and antioxidant properties. Concentrate everything nutritional benefits of buckwheat.
How to store buckwheat?
the buckwheat it is a product that can be stored for several months, protected from wind and humidity. However, stick to the optimal expiration date.
Buckwheat pizza dough recipe
the buckwheat It can be used very well as a main ingredient for pizza dough. To do this :
- Prepare the yeast (175 ml of warm water + ¾ baker’s yeast);
- Use 350 g of gluten-free flour mix (30 to 50% sarrazán flour, to obtain a more or less pronounced flavor);
- Add 1 tsp. to. vs. Salt;
- Add the sourdough and 3 tablespoons. as olive oil in the flour mixture;
- Let the dough rise, then proceed to a classic kneading.
Have a more adventurous mood? Why not try our Broccoli pizza dough?