Raw Milk and Recipes

What is buckwheat flour?

Buckwheat is a flowering plant typically used as a cover crop in agriculture. It is cultivated for its seeds, that appear almost like a grain. However, they are not a grain at all. Similar to quinoa in the sense that it is a seed which acts like a grain. This makes buckwheat entirely gluten free, despite the word wheat in its name. Buckwheat provides a nutty, earthy flavor that will make a wonderful addition to your pantry, especially when made into buckwheat banana bread.

What are the benefits of buckwheat?

Many doctors and nutritionists today claim that buckwheat is a superfood. While I won’t go as far as to say that, I do believe it has many nutritional benefits. First, it is high in protein for a “grain” at around 5 grams per serving. It is also high in fiber, copper, iron, phosphorus and magnesium. However, buckwheat is mostly made up of carbs and should be treated as any other “grain” and consumed in moderation.

Why go grain free?

It’s no secret that going grain free has become increasingly popular in the last decade. Famous dentist Dr. Weston Price discovered that modern diseases began to spread due to the introduction of white flour (among other reasons). Today, scientists have discovered the dangers of even whole grains. We have found that grains have not only led to celiac disease, but Crohn’s disease, colitis and mental disorders. Therefore, many people are advocating going entirely grain free like our Paleolithic ancestors. It is worth noting here that if you do have any of the above issues, it is best to go entirely grain free. Especially if you have celiac. Cutting out the remaining gluten free grains might prove to be quite effective for your health. Celiac is a relatively new and unstudied disease, it is best to air on the side of caution.

But going grain free all the time is not necessary for the rest of us. If you properly prepare your grains through soaking, sprouting or fermenting, you are helping your digestive system greatly reduce any issues with the grain. Animals that survive on high grain diets have as many as four stomachs. When we soak, sprout or ferment our grains, the probiotics and healthy bacteria aid in digestion and thus help your one stomach do the work of four.

But here is the important part, we should not be overeating grains! I’ll say it again, we should not overeat grains. Even properly prepared grains should not be consumed 3 times a day. As I always say, everything in moderation. So, switch it up for a meal and try out buckwheat flour! It’s great for you, tastes delicious and is easy on the digestive tract.

Where can I find buckwheat?

I mill my own buckwheat flour right at home. Using my mill attachment for my kitchenaid mixer, I am able to grind buckwheat groats into fresh flour.

• If you’re looking for a great brand of buckwheat groats; click here.
• For the mill attachment; click here. (This mill is inexpensive and stores well due to its small size)
• And for another great grain mill; click here. (This mill is more expensive, but looks great on your counter)
• Lastly, for ground buckwheat flour; click here.

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