This year I have discovered buckwheat and actually fell in love with it. I’m not exactly sure how it happened. No one I know eats buckwheat so I didn’t get it as a recommendation from a friend. I don’t normally eat food with any gluten anymore. So I was certainly trying out new gluten free possibilities.
Anyway, it started with Bob’s Red Mill buckwheat flour which I bought at Whole Foods in March, just before completely isolating during the Covid 19 pandemic in 2020. Red Mill buckwheat contains more of the outer husk and is therefore darker in color and is substantial.
Almost immediately there was a buying frenzy on all baking products including buckwheat flour. Bob’s ran out before I could buy any more.
I shopped on Amazon and located one brand that had buckwheat flour available; Bouchard Family Farm of Maine. I bought their buckwheat flour. It is lighter in color and doesn’t have the outer husk. It is so good. I really love it. I make these delicious buckwheat and buckwheat combination pancakes 3 or 4 times per week.
I have learned that BUCKWHEAT is a great undemanding sustainable plant compared to grass grains (wheat, oats, maize, etc). Doesn’t require highly fertile soil, is disease resistant, has short growing season, and is highly nutritious. It has substantial plant fiber that offsets the amount of carbohydrate.
In the United States we should be enjoying this wonderful food more. People in Europe and Asia have this in their diet for hundreds of years. So glad I discovered this food for myself.
One way I prepare them is toasting the pancakes after cooking them in a skillet. So I don’t actually eat them like pancakes as much as I eat them as bread.
Baking, Gardening, & Hiking 