Buckwheat flour is not related to wheat flour, and is gluten free. It contains more protein than most grains, is packed full of nutrition and comes from the rhubarb family. It is fairly dense and doesn’t bind as well as other flours so be sure to use a binding agent like eggs when you cook with it. I made these pancakes (the darker ones are buckwheat) and they were so filling and delicious!
Here is the recipe:
1 cup buckwheat flour
1 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 egg, beaten
1 cup almond, rice, or coconut based milk
2 tbsp olive oil
Mix all dry ingredients and then add egg, milk and olive oil. Cook on heated griddle. Serve warm with organic maple syrup.
Buckwheat flour has a much shorter shelf life than WHEAT flour and can make you very ill.
Hi Marie, it is important to point out that you can store buckwheat in a cool, dry place for a short amount of time, and it is best to keep it in the refrigerator where it will last up to three months, or in the freezer, for six months. Thank you for your interest!