Granola

10 Ways to Cook with Toasty, Gluten-Free Buckwheat

by: Sarah E Daniels

April 13, 2016

It seems like everywhere you look these days signage telling you to try the newest "supergrain," ancient cereal, or alternative flour. Rumors of their benefits abound, and folks line up around the corner to get into the organic grocery store to get their hands on a small bag for $8. It's "hip," it's "trendy," it's "clutch," and countless other terms I would never dare use to describe myself accurately.

If you're interested in trying some of these other grains but are too swept up in the alt-grain swirl to know where to begin, give buckwheat a shot. With a nice toasty-bread flavor and earthy bite, you can get it as whole groats, flour, and in noodle(!) form, making it easy to incorporate into a variety of dishes. (Bonus: It's gluten-free.) To get you started, here are 10 buckwheat recipes to try right now (no matter how up on the trends you are).

Buckwheat Granola

Buckwheat Pasta with Charred Cabbage, Speck, and Provolone

Buckwheat Thumbprint Cookies with Cherry Preserves

Raw Buckwheat Breakfast Porridge

Black Sesame Banana Cake with Peanut Butter

Buckwheat Crepes with Brie + Honey Sauteed Swiss Chard

Apple-Gruyère Buckwheat Biscuits

Buckwheat and Apple Cake (Schwarzplententorte)

Buckwheat Scones with Cherry Jam

Jaengban Guksu (Korean-style Soba Noodles with Spicy Dressing)

What's your best buckwheat recipe? Let us know in the comments!

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1 Comment

susan G. April 14, 2016

I am a kasha lover married to a man who is turned off by the smell of cooking kasha. So I make it rarely and enjoy it by myself. A recent New York Times recipe, http://cooking.nytimes.com/recipes/1017823-kasha-caliente, opened a door to a new way to thinking about kasha. It was so good that I have begun my own offshoots, like kasha piccadillo, kasha sloppy joe... (Aside: it's really good for you too!)