A whole foods, plant-based, allergen-sensitive, gluten-free recipe blog
Buckwheat flour
When I use buckwheat flour in a recipe, I am using what I refer to as “raw” or “light” buckwheat flour. This is flour ground from the whole raw buckwheat kernel, but without the dark hull. What we commonly think of as buckwheat flour is grayish in color and has a fairly strong flavor, because the dark hull (or bran) is ground along with the kernel. It makes some pretty tasty pancakes, but I haven’t found it a pleasant addition or key ingredient to any other gluten-free recipes. When you purchase whole raw buckwheat and grind it into flour, you get a much lighter colored and flavored flour and this is great added to many recipes. You can grind it on your own in a mill or in a Vitamix.
Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com