Buckwheat, despite its name, is not actually a grain. It is related to the rhubarb plant, so is known as a pseudocereal.The name buckwheat comes from the triangular seeds which look a bit like beech seeds, hence beech-wheat. These (also called groats) are harvested to make the flour. It is very nutritious – rich in iron and selenium and B vitamins. It is also a good source of protein and fibre.
So plenty of reasons to include it in your gluten free diet!
But this naturally gluten free grain has quite a strong flavour, so mixing it with a little of our brilliant gluten free flour blend helps make it really delicious. You can buy our brilliant gluten free plain flour here.
I often use it in a blend to make blinis, the little Russian pancakes eaten with sour cream at Christmas, but, for a change, here is a recipe for Buckwheat Galettes!
These beautiful pancakes are traditionally found in Northern France, where there are whole restaurants dedicated to them. You can order a variety of savoury fillings such as ham and gruyère or mushrooms, but they are also delicious served with apples, cinnamon and cream.
Make sure you buy gluten free buckwheat flour – some brands have the dreaded ‘may contain’ type of labelling.
This recipe is features in our latest e-magazine. So do check out the other recipes and articles in the magazine here – there’s 11 other European classic bakes to keep you busy!