<<Disclaimer: Verify this information before applying it to your situation.>>

I am forwarding to this forum part of an email I received from another
forum, one that mostly concentrates on health issues and alternative
medicine.  But I thought that their comments on preparing buckwheat
might be of interest to some of you.  I cannot comment on it much, I
have done some baking with part buckwheat flour, but I don't pretend to
be an expert on it.  The original (more complete) article is at:

http://www.hsibaltimore.com/ea2003/ea_031215.shtml
<http://www.hsibaltimore.com/ea2003/ea_031215.shtml> 

Also, PLEASE NOTE that they are discussing kasha and oatmeal in part of
this email.  Kasha is NOT GF, and I'm sure most of you are familiar with
the oatmeal discussion - is it, isn't it, probably it IS GF, but in the
U.S., it's most likely contaminated anyway, etc.  I also don't know
about the Hodgson Mill buckwheat pancake mix, whether it is GF or not.
So PLEASE read this post as general info about buckwheat, NOT printed
from the standpoint of celiac disease.  

Linda Ireland, Seattle

Quoted email begins here:

THIS WEEK IN THE HSI FORUM 

 

Buckwheat in theory is not the same as buckwheat in practice. In an HSI
Forum thread titled "buckwheat," it's obvious that it may take a little
work to get the hang of cooking with it. 

 

In the e-Alert "Bucking the System" (12/15/03), I told you how a new
study has shown that buckwheat may help diabetics lower blood glucose
levels. And because buckwheat is also rich in omega-3 fatty acids, B
vitamins, minerals and essential amino acids, finding a way to cook with
it may be well worthwhile. 

 

After a member named J.W. starts things off by asking for assistance in
sorting through the many varieties of buckwheat products to find a good
one, another member named Omie replies with a post that will not inspire
anyone to dash out and buy a big sack of buckwheat. Omie writes: 

 

"After reading a report in a HSI e-alert I bought some buckwheat flour
and proceeded to make pancakes. That stuff turns into gelatinous,
musilagey goo. I couldn't even eat the pancakes after I cooked them.
Just didn't like the taste. Another experiment bit the dust." 

 

But if at first you don't succeed, Titus has this suggestion:

"Try Hodgson Mill buckwheat pancake mix. They turn out just fine as far
as texture. They are a little bland unless you add other things to the
mix, like blueberry etc." 

 

And Bert has another useful idea: "Buckwheat usually has to be mixed
with something else - oatmeal=1/4 cup to 1 heaping table/sp - mix
together then boil 2 min - same with baking-pancakes - you need more
flour than buckwheat - go online type in buckwheat recipes." 

 

Bert seems to have had some experience with buckwheat, but a member
named TP clearly is a seasoned vet when it comes to buckwheat. TP
writes: 

 

"I use buckwheat the way you use rice - cook it the steamed rice way [1
cup buckwheat / 1 and half cups water, bring to boil, drop heat low and
steam covered till water all absorbed - usually 10-15mins]. Then this
can be eaten as an accompaniment to meat/whatever, like rice is. It is
often an acquired taste.

It is also fairly bland like this, so, fry up some chopped onion [in a
non-stick pan with a little bit of olive oil] then add the buckwheat
into the onion and mix thoroughly, adding some condiments if wanted.
Should be quite nice now. Added benefit is that it is Low GI! Enjoy!" 

 

But before you try TP's recipe, Clara offers this information about
kasha (which is roasted, hulled and cracked buckwheat

kernels): "I think that TP is talking about kasha. It is buckwheat that
has been pre-steamed and then dried again. It cooks up pretty quickly
and is rather mild and nutty flavored.  

 

As TP said, one should add other things with it for extra flavor. But,
kasha is a very nice way to eat buckwheat, so get yourself a box from
either the grocery store or the health food store, and enjoy." 

 

If you have a buckwheat or kasha recipe that you enjoy, find the
"buckwheat" thread and add your item to the menu. 

 

Other topics that appear on the Forum this week include: 

 

* Ringing in the ears

* Farmed salmon? No thanks

* Milk - The facts! 

* Kitty litter dust

* Symptoms of gallstones? 

* Grapeseed oil 

 

To join in with any of these discussions, just go to our web site at
www.hsibaltimore.com, find your way to the Forum, and add your own
insights and comments about health, nutrition and natural treatments. 

 

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *