Miracle crop for a future of extreme heat: BUCKWHEAT
– Productive in high-heat, drought, high-CO2 conditions that kill wheat;
– Gluten free, rich in fibre and minerals;
– Flowers for months: great for #bees and other insects.
– Likes poor soils
– Needs no fertilisers
What's not to love about buckwheat? Also, tastes great.
I wore a glucose monitor since I was having problems with hypoglycemia attacks.
I noticed that buckwheat groats did not cause blood glucose to spike like rice or teff porridge.
I've since stopped eating buckwheat because I started having allergic reactions. I noticed what looked like bits of corn in one batch (I'm allergic to corn) - so I'm guessing this is a cross-contamination issue.
I still make buckwheat groats for my husband. A lot of people find it hard to make them fluffy and not sticky, and I did too, at first.
Here's how I now cook untoasted buckwheat groats:
in a strainer, rinse the groats a few times with water
cook in excess water until just done (al dente)
drain and rinse a couple of times
put it back on medium heat until it is steaming hot, cover and turn off the heat and wait ~ 15 min., wiping the condensation off the inside of the lid periodically
I use filtered water for all steps in the process b/c the our tap water has contamination issues and the buckwheat groats start to absorb water as soon they come in contact with it.
I'm wondering if washing the buckwheat might help get rid of whatever contamination? (I understand that if you're allergic it takes courage to try this out). I wash rice not only to remove the sticky polishings (sounds similar to buckwheat!), but also because there is apparently a bunch of microplastics that you can reduce by a lot by washing.
CelloDad, who is gluten sensitive, loves my #buckwheat bread. And at least one kid - who is not gluten free - prefers that over the luxury ciabatta.
Bonus: no gluten means no kneading! You just throw all the ingredients into a bowl, mix it well, and put it into a breadpan. I don't even bother waiting for the yeast to rise.
Kasha is good too: you can make it sweet or savoury. Same with galettes bretonnes, nomnom.
Are there recipes out there for this? I am starting to cook from scratch at a very late age and not having to knead the bread is also important. Thanks for the post!
Proof the yeast (10-15 mins)
1 to 1-¼ c warmish (110F) milk
2 tsp sugar
2-1/2 tsp yeast
Beat together
2 eggs
1/2 tsp salt
1/4c sunflower oil
Combine wet ingredients, & beat into flour mixture for a very soft batter. Pour into buttered & floured 8x4 bread pan. [Rise 30-60mins]. Bake at 350F, 50-60 mins until inserted toothpick comes out clean.
Dipping sauce:
Heat 1/4 c mirin in a saucepan until it bubbles. Add 2 TBSP sake and 1/4 c good soy sauce. Add 1c laboriously made dashi broth (from bonito fish) or get instant dashi in 1c water. Chill thoroughly.
Cook soba noodles and rinse in cold water.
Eat with veggie tempura.