Re: grain-free subs?/buckwheat

[Guest guest]

My dh soaks fresh ground buckwheat for crepes and pancakes. Soak in kefir.

Elainie

[Guest guest]

I got so many great ideas. I live only five minutes from an enormous Asian

grocery store (we have a large Japanese population in the area) and now i

have a reason to go in for something other than gawking at all the 'weird'

stuff. I esp. like the idea of yam noodles, rice wraps (ok, it's a grain but

i'll let that slide) and having my eggs on a buckwheat pancake. Wrapping

sandwich filling in a lettuce leaf will take some getting used to. I was

really bummed when i bought a bunch of buckwheat noodles to find they had

wheat in them. I am also finally ordering chebe bread today. It sounds

delicious and the tortillas sound interesting.

Question: Should i still soak buckwheat? I'm assuming so. If i buy the whole

seeds, can i grind them as is or do they need to be roasted first or

something?

Elaine

[Guest guest]

>Question: Should i still soak buckwheat? I'm assuming so. If i buy the whole

>seeds, can i grind them as is or do they need to be roasted first or

>something?

>Elaine

Ah, well here the Glutenator doesn't know. I haven't actually used

whole buckwheat groats (I have some, but I haven't gotten around

to dealing with them, so many other projects and I don't really eat

grains much). I'd expect they could use sprouting, soaking etc.

like any other seed.

-- Heidi Jean

[Guest guest]

>

> >Question: Should i still soak buckwheat? I'm assuming so. If i buy

the whole

> >seeds, can i grind them as is or do they need to be roasted first

or

> >something?

> >Elaine

>

> Ah, well here the Glutenator doesn't know. I haven't actually used

> whole buckwheat groats (I have some, but I haven't gotten around

> to dealing with them, so many other projects and I don't really eat

> grains much). I'd expect they could use sprouting, soaking etc.

> like any other seed.

>

> -- Heidi Jean

Yes, sprout them two days. Soak for 4-6 hours then set in a colander

afor 1.5 days. Afterwards, you can grind them into a mushy floury

thingy and add eggs and such for pancakes. Or for the dehydrator,

mix the ground mush with flax, herbs and crackerize them.

Sorry for the bad grammar all day. I'm out in the garden today. Not

much food and a bit of wine in me - whhhhhhheeeeeeeeeeeee!!

Speaking of Katja, she roasts the groats too I think. You can buy

them raw or roasted. I like that they are not a *true* grain and are

definitely gluten free. An acceptable substance that the Glutenator

won't zap. Yippeeeeee!

Deanna

[Guest guest]

Another option with the buckwheat is to sprout them as someone

(Deanna?) said. Then dry them in the oven (as per Sally's kasha

recipe). Then grind them up for flour. then it can be used as flour

without resoaking. Same principle as bulgur. I haven't done this

myself but i've heard of other people doing it successfully.

Not grain free, but gluten free - one more trial and i think i'll be

ready to post my soaked flour quinoa bread recipe.......

--- In , " Elaine " <itchyink@s...>

wrote:

>

> Question: Should i still soak buckwheat? I'm assuming so. If i buy

the whole

> seeds, can i grind them as is or do they need to be roasted first

or

> something?

> Elaine

[Guest guest]

I've been meaning to ask this for a while. What is done commercially

to produce the dried kasha you can buy at the store? Other than

being less than fresh, I'm wondering it there is any reason not to

use it?

Ghislaine

> Another option with the buckwheat is to sprout them as someone

> (Deanna?) said. Then dry them in the oven (as per Sally's kasha

> recipe). Then grind them up for flour. then it can be used as flour

> without resoaking. Same principle as bulgur. I haven't done this

> myself but i've heard of other people doing it successfully.

>

> Not grain free, but gluten free - one more trial and i think i'll

be

> ready to post my soaked flour quinoa bread recipe.......