This may seem like a bold demand, but I have my reasons for believing this. The gluten-free flour you need to have in your pantry is buckwheat! It may be the most perfectly crafted flour for when you have to kick “king wheat” to the curb. Personally, I use buckwheat flour in everything and my pantry is never without. Funny thing about buckwheat is that it seems to scare some people, as it carries the word “wheat” in it’s name. No need for alarm my gluten-free friends! Buckwheat has no relation to wheat, nor is it a grass or cereal grain. It’s actually a pesudograin just like quinoa. Buckwheat is a fruit seed (yea, I know!) and is in the same family with rhubarb and sorrel.
Buckwheat is really great not only for Celiacs, but also for anyone with grain issues. Because it’s a fruit seed, it doesn’t have the same types of proteins that cereal grains do. It’s very light and easy to digest in the body. It’s also a resistant starch which is very beneficial to the colon and overall gut health. The buckwheat seed is what we eat, either whole as the triangular shaped (pyramid) groat you see in buckwheat dishes, which, when toasted is called Kasha (it has a much nuttier almost smoky taste). The actually buckwheat flower that is grown from the seed is a pretty white flower (that can also be yellow or pink!), that when pollonated, makes a beautiful honey. To make buckwheat flour, the seeds are just ground like any other flour, which makes it easy to make your on too!Read More