Dishes with buckwheat flour - 21 cooking recipes

One of the oldest types of cereals on Earth, buckwheat (whose name it received from the ancient Greeks, who cultivated it with the light hand of the Hindus), is good in all respects. No wonder in the 20th century she was called the Queen of all cereals. Scientists were so impressed by the vitamin and mineral composition. Which, by the way, is completely preserved if you grind the flour yourself at home from buckwheat that has not undergone heat treatment (it will be less bright in color).

Since ancient times in Rus', real Russian pancakes have been prepared with this flour, but with the obligatory addition of wheat. This is done due to the lack of binding properties of buckwheat, or more precisely, gluten. And any dough mixed only with such flour will fall apart, no matter how many eggs are added to it.

Dishes with buckwheat flour are highly recommended for people who are contraindicated with gluten. Because this substance is simply not present in buckwheat. Buckwheat removes toxins, reduces high blood sugar levels, and removes excess water from all tissues. It can be included in almost all diets and dietary restrictions. For high energy properties and content of active chemicals.

Buckwheat flour can be mixed not only with wheat, but also with oatmeal or rice. Which in many cases is better, since both are much healthier than wheat (which is too high in calories).

Calories: 353

BJU per 100 grams: 13.6

Contains: vitamins B, C, E, PP.

Contains minerals: iodine, calcium, potassium, copper, magnesium, sodium, sulfur, fluorine, phosphorus, zinc.

First, you need to sort out the buckwheat. Then rinse in water and dry in the oven. It should become completely dry. In this form, it can be ground in a coffee grinder, blender, food processor, or hand mill. Store in a dry, carefully closed container away from sunlight.