Since I became gluten free, I’m constantly trying new things. New food in an attempt to fill that big empty hole where gluten used to live. It’s one of them things that you don’t actually realize how important (or tasty!) it actually is until you can no longer have it, and find yourself craving all the food that you can no longer eat.
As part of my new diet I’ve had to abandon so much food, most of which I completely love, and feel like I’m basically starting over again in terms of eating. There were so many different things that I was just starting to enjoy, and for the first time I really fell in love with trying new and different flavours.
But OMG, I’ve found the best thing ever. Are you ready for this? Buckwheat! It may seem pretty basic to you, but for me, this is kind of a big deal! I don’t think that I ever would’ve tried it before my diagnosis. And it’s quickly growing into one of my favourite things, and I get really antsy if I find that I’ve run out of it.
I use it in granola, salads, as a side for dinner, hey I’ve even tried buckwheat porridge. I just love it so much, and it makes missing Cous Cous and Bulgur Wheat so much easier! It has a slightly nutty flavour, is really diverse and is quick and easy to make. Basically, a massive winner all round!
An Endless Search
In the beginning, I bought a bunch of different gluten free flours; from rice to potato and even buckwheat. I got all of these with absolutely no idea how to use any of them. I was recently looking for a spelt alternative, and after what felt like an endless search, I discovered something truly amazing. Buckwheat apparently makes a great gluten free flour swap!
After a little experimenting (and a few disasters!), I’m completely won over. I’ve made muffins, banana bread and some truly delicious pancakes. It has a lot of similar traits to spelt, with its consistency and flavour, and as a bonus it also has some amazing health benefits.
Although it’s important to say that when substituting buckwheat flour, it’s not a straight 1:1 swap, as it’s quite drying and will result in a dry bake. I’ve read before that it’s about 3 tablespoons buckwheat, to 1 cup of other flours. I learnt this the hard way, and made some very dry muffins, so make sure you remember this!
It’s quickly become a real favourite of mine, and I can’t wait to keep experimenting and see what I can make. Finding new and exciting ways to use it is something that I’m really excited about. I love finding new recipe and trying different things, but most importantly, I can’t wait to adapt some of my old favourite recipes, and make up brand new ones.
It may sound a bit weird and kinda sad, my favourite thing this month is a Gluten Free Flour, and top of this list is Buckwheat Flour. Trust me, in the coeliac/gluten free world, that’s a massive achievement, and even the smallest things deserve a celebration!
I’m once again getting excited about baking and making new things, trying out all types of different ingredients. And buckwheat flour is largely a part of that. With its slightly nutty flavour and coarse texture, I really like using it for spiced recipes, such as a nice comforting banana loaf, or in a spiced tea loaf. But autumns coming, and it’s getting colder, so warming bakes are all I’m craving at the moment.
Just because I can’t eat certain food, it doesn’t mean that the food I can eat has to be boring. I’m finding new things every day, and it’s the little things like this that make it seem a teeny bit better.
I can’t wait to keep making more delicious treats!
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