Buck­wheat

Costa Blanca News (North Edition) - - WINE AND DINE -

De­spite the name, buck­wheat is not wheat or grain, nor is it re­lated to wheat.

It is ac­tu­ally a seed that is re­lated to rhubarb and sor­rel and suit­able for those that have wheat in­tol­er­ance and is gluten free.

Other foods that fall into this whole grain cat­e­gory in­clude quinoa.

The tri­an­gu­lar seeds are fre­quently made into flour and used to make gluten free noo­dles – it is the pri­mary in­gre­di­ent in Ja­panese soba noo­dles and pan­cakes, re­plac­ing con­ven­tional wheat flour.

Rus­sia leads the world pro­duc­tion, with around 43% and it is an in­te­gral part of their diet as when toasted it is called kasha which is used to make nu­mer­ous tra­di­tional dishes in most east Euro­pean coun­tries.

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