The latest food trend we've got our eye on? Buckwheat, which, interestingly, is not actually wheat. Get the scoop on this seed (and flour!), and find out how to use it in your kitchen. Hint: It will rock your gluten-free world.
What is Buckwheat?
Buckwheat is a plant that is closely related to sorrel and rhubarb, and is eaten for its seeds. It's classified as a pseudocereal, which contributes to the confusion about its “wheaty” name.
Buckwheat groats, the hulled kernels of the seeds (sometimes called kasha), are used to make porridge or savory dishes. Groats can also be ground into flour and used for soba noodles, French galettes, or swapped with regular flour to make American-style pancakes or other baked goods. Because it is gluten free, buckwheat is a good option for those on a special diet.
How to Enjoy Buckwheat
Buckwheat has an earthy, toasty, nutty flavor. Here are a few ways to incorporate buckwheat into breakfast, lunch, and dinner:
· Toss cooked soba noodles with veggies and a light dressing for a filling lunch dish.
· Swap buckwheat in for some or all of your flour in baked goods.
· Try your hand at making galettes, savory French mushroom crêpes .
· Cook groats with a mixture of other whole grains and wilted greens.
· Make a slow-cooked breakfast porridge, adding your favorite toppings.
· Use buckwheat flour to coat chicken for oven-frying.
· Mix the flour with grated vegetables for gluten-free fritters and latkes.
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