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Buckwheat #1

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Delicious Gluten-free Baking with Buckwheat Flour thumbnail
Delicious Gluten-free
Baking with Buckwheat
True Grist thumbnail
True Grist:
Buckwheat Flour and
Cornmeal Recipes
Birkett Mills Buckwheat Cookbook thumbnail
The Birkett Mills
Buckwheat Cookbook

Anita's Suggestions

From: Anita Legsdin (alegsdin/ on 11 Feb 1996:

You can use buckwheat in just about any recipe that calls for pilaf. Most buckwheat recipes, however, recommend mixing one egg in with the buckwheat before sauteing, to keep the grains from sticking together into a mush. If eggs are out of the question, then perhaps pre-soaking them for a minute or two in boiling water could work as well. Using buckwheat in a pilaf recipe adds a nice, nutty zing!
Cooking kasha (buckwheat groats)??


From: canjard/ on 24 Jan 1996:

Most recipes (including the package) say that you should coat the groats with egg so the grains stay separate & don't clump. Any suggestions of how to keep eggless kasha from becoming one big lump??

From: Rochelle Mitchell (rochelle/ on 24 Jan 1996:

I make kasha all the time without coating the grains in egg. I toast them in a non-stick pan for a minute or two before following the rest of the recipe. I hope that helps. Make sure the pan is non-stick. You don't want the kasha sticking to the pan instead.
Buckwheat Recipes Wanted

I always cook kasha the standard boring cereal mush way, but I add a couple tablespoons peanut butter. Sometimes even half a grated apple and some cinnamon. Anyway, not much of a recipe, but one of my friends got hooked on it after I made it for him.

Posted by Erik Marcus to on 13 Feb 1996.
Wild Rice and Buckwheat Loaf

1/2 cup whole buckwheat groats (kaska)
1/2 cup raw brown rice
1/2 cup raw wild rice
1 quart water (or vegetable broth)
2 tbsp veg oil
2 med. onions, finely chopped
1 cup chopped celery
1 1/2 tsp salt
1/4 cup chopped parsley
2 tsp. ground cumin

1. Put buckwheat, rice and wild rice in a kettle. add 1 qt. water, bring to boil, cover and simmer until tender (about 40 min). add more water as necessary
2. preheat oven to 350
3. heat oil in skillet and saute onion and celery til tender, add to cooked grains and remaining ingredients. turn into an oiled 3 qt. casserole and bake for one hour

Posted by heynow/ (brian & laura) in on 1995/12/08
Kasha Varnishkes

thelma/ (Thelma Lubkin) writes:
> Could someone please post a recipe? I'm overlooking something
> very basic because my attempts to fake it aren't even close.

Gee, I just follow the directions on the kasha (buckwheat groats if you are reading this and don't know what we are talking about) box to make the kasha. I use chicken broth instead of water. Then I just cook up the varnishkes (bow-tie pastas if you are reading this and still don't know what we are talking about) according to package directions. Put them together and toss. I didn't know there was any more to it.

Makes me think I need to make some brisket with onions and red wine so the sauce can get all over my kasha. I can already taste it.

Kay Hartman (hartmans/ in on 1995/12/04
Kasha for Four

H.J. Sluiman recently wrote:
>We have a few kilograms of roasted buckwheat which apparently is
>also known (especially in eastern europe) as kasha. We read
>somewhere that it can be used in a similar way as rice, but we
>haven't a clue how to prepare it.

Yes, it's a staple starch food in eastern Europe, and it's a wonderful change from potatoes, noodles, etc., especially with braised meats or poultry, since their natural gravy makes an excellent topping for the kasha. It also makes a fine vegetarian dish with the addition of other vegetables, noodles, etc. Here's the basic preparation:


1 cup (227 mL) kasha (buckwheat groats)
1 egg
1/2 teaspoon (2.5 mL) salt
2 cups (450 mL) boiling water

In a saucepan that will hold at least one quart or liter, combine groats and egg, stirring well. Place over medium heat, and stir while the grains begin to separate. This roasting procedure will smell heavenly. When all the grains have separated, add boiling water and salt, cover pot tightly, reduce heat to low, and allow to steam for about fifteen to twenty minutes. Can be made well ahead of time of use. This takes well to addition of such things as sauteed onions and/or mushrooms, or (to make the Jewish dish called varnishkes and kasha) you may add cooked egg noodles (bowknots are traditional) in the proportion of two parts kasha to one part noodles.

Posted by Esther H. Vail to on 1995/12/01
Kasha (Cracked Buckwheat Groats)

2 cups kasha
2 eggs
1 tbs miso
1 tsp black pepper
4 cups water
1 medium onion, chopped
1 clove garlic

Brown the onion and garlic in a little oil in the bottom of a medium sized pot. Beat the eggs loosely, mix thoroughly with the kasha, and place in a dry pan over medium heat. Stir constantly until the egg coating is dry. Add to the onion, add water, miso, and pepper, and bring to a boil. Immediately cover and reduce heat to low; the kasha will absorb the water in about 10 minutes, and is ready to serve right away.

For kasha varnishkes, add 1-2 cups of cooked bowtie noodles before serving.

I don't know what happens if the eggs are left out; let me know!

Posted by Chuck Narad to on 1995/10/12
Ajdovi "Zganci, pronounce as: zhgun-tzee

1.5 lb buckwheat flour
3/4 l salted boiling water
a few tablespoons of lard with cracklings (garnish)

Roast the buckwheat flour (according to the Koro"ska style) in an ungreased iron pan until the aroma appears, stirring constantly. Pour the salted boiling water over the flour and continue stirring until small zganci begin to form. Cover the pan and place over very light heat for ten minutes so that flour swells. Brown cracklings in lard and use to garnish zganci.

Another way to prepare zganci is the following: Pour buckwheat flour into salted boiling water, and after boiling five to ten minutes, make a hole in the pile of flour with the handle of a wooden spoon so that the pile cooks from the inside as well. Continue boiling for another 15 minutes. Pour off half the liquid and save. If you wish small zganci, stir with two-pronged fork and garnish in the pot. For softer zganci (in the Styrian ("Stajerska) style), add some of the saved liquid and stir with a long wooden spoon until smooth. Scrape zganci from spoon with a fork into a bowl and garnish to taste.

From: Recipes for Traditional Food in Slovenia
Definitions from University of Illinois

From The University of Illinois, College of Agricultural, Consumer and Environmental Sciences, Horticulture Solutions Series


Buckwheat can be grown as a green manure crop, a source of nectar for bees, or as a crop for consumption.

Buckwheat can grow in most any soils, making it ideal for most of central Illinois. It matures quickly, within two and a half months.

Sow buckwheat in April and August/September for a green manure crop, tilling it in as it starts to mature. July crops usually do better if seed is to be harvested as the plant flowers better in a cooler environment.

Seed at the rate of one and a half (1 1/2) bushels per acre or one to two (1 to 2) pounds per 1000 square feet. Fertilizer isn't necessary unless the ground has been void of any growth.

As a green manure crop, buckwheat can be turned over and rototilled as soon as it starts to flower.

For seed, harvest when the seed heads start to dry. Ideal storage is twelve to thirteen (12 to 13) percent moisture. [now dead]

Soba Noodle

Buckwheat noodles resembling spaghetti, used in Japanese cooking. [now dead]


Technically, kasha is a porridge made from buckwheat groats, but in our culinary language we often use the word kasha interchangeable with groats.

Groats are the hulled grains of buckwheat; they are three-sided in shape and resemble grains of wheat, oats, or rye.

In the U.S. today, buckwheat groats are eaten mostly by people of Eastern European stock.

It can be cooked as an accompaniment to meat dishes, in hearty pilafs, and as a savory stuffing for meat and poultry.

Kasha makes a good substitute for wild rice. Cooked kasha can also be eaten like cereal and mixed with fruit, berries, honey, and milk.

Buckwheat groats can be whole or coarsely ground; both are often toasted to add a nutty flavor. Kasha or buckwheat groats is available in most large supermarkets, as well as natural-food and specialty stores. [new dead]


A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Other versions may be made of vegetable purees or semolina flour. [now dead]
Buckwheat Pancakes

Description: Wheat-free, dairy-free!

3/4 cup buckwheat flour
1/4 cup millet flour
2 tsp baking powder
1 egg
1 TBS oil
1 cup water (to desired consistency)

From: Walter's Web
Buckwheat Pancake Inspiration

I finally got around to using some of the buckwheat flour (Hodgson Mill) I have and used the recipe on the box (see below). The pancakes were very good, but improved *immensely* when I added some no-sugar raspberry granola with pecan bits (ordered from Walnut Farms). Too bad I didn't have any buttermilk to try the buttermilk version- who knows what culinary heights might have been reached?

Despite the success of the experiment, I doubt that I will make 100% BW pancakes again, as they soaked up too much of the butter and maple syrup. I had to keep adding butter (and calories) to those suckers to make a difference. However if you or anyone you love needs to gain weight after the holidays, this might be the ticket.

Hodgson Mill Buckwheat Pancakes

1 c buckwheat flour
1 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 egg, beaten
1 c milk (I used 3/4 c and added more as needed)
2 tbsp melted margarine or butter

Mix dry ingredients together, add egg, milk, and shortening, beating well after each addition (I just added the liquid stuff altogether). Pour 1/4 c batter for each pancake onto hot, lightly oiled griddle. Cook 1 to 1/2 min (sic) turning when edges look cooked and bubbles begin to break on the surface (I adjusted the flame so that mine took a bit longer to cook). Continue to cook 1 to 1-1/2 min or until brown.

Buttermilk Buckwheat Pancakes: Use above recipe. Add 1 tsp baking soda and substitute buttermilk for milk.

Posted by Curly Sue to on 08 Jan 1997
Buckwheat Pancakes

If you do eat bread, maybe you can eat Buckwheat pancakes. Here is the recipe (but I have to be honest with you, I purchased the Buckwheat pancake mix at my HFS. It's much easier).

50g/2 oz buckwheat flour (1/2 cup)
50g/2 oz cornmeal (1/2 cup)
1/2 tsp baking powder
1/2 tsp bicarbonate soda
1 egg, beaten
400ml/12 fl oz buttermilk (or substitute) (1 1/2 cups)
2 tbsp melted butter or oil for frying.

1. Mix the dry ingredients in a bowl.
2. Combine the egg, buttermilk or substitute and melted butter or oil.
3. Make a batter by adding the liquid to the dry ingredients, a little at a time.
4. Lightly oil a heavy frying pan and slowly heat it.
5. Fry 2 tbsp of the batter at a time in the pan. When bubbles appear on the surface and the edge looks dry, turn and cook the other side.
6. Add a little water if the butter becomes too thick.

Variation: Replace buttermilk with half & half water and soya milk (or cow's milk) or plain yogurt.

That recipe comes from Recipes for Health: Candida Albicans: Over 100 Yeast-Free and Sugar-Free Recipes by Shirley Trickett. The one and only recipe book I purchased when I started on the candida program. I haven't had time to try all the other recipes yet!

Posted by Diane D. Erickson to the YEAST-L list on 25 Jan 1997
Buckwheat Banana Bread

2 Tablespoons flax seeds, ground
1/3 cup water
1 1/3 cups "white" (unroasted) buckwheat groats, divided
1/2 cup pumpkin (or other) seeds
2 tablespoons tapioca (or other) starch flour
1/2 teaspoon salt
1/2 teaspoon guar gum,* optional
1/2 teaspoon nutmeg or cinnamon, optional
2/3 cup chopped walnuts or other nuts, optional
1/4 cup walnut or other oil
2 cups mashed bananas, about 4 medium (see variations)
1/2 teaspoon unbuffered, corn-free vitamin C crystals
2 teaspoons baking soda
2 tablespoons boiling water

Preheat oven to 400, Combine flax seeds with water in a small saucepan. Bring to a rolling boil and immediately remove from heat. Set aside to soak until needed.

In a blender; grind 1/3 cup of the groats into fine flour. Place strainer over a mixing bowl and pour in flour. Rub the flour through with a spoon, returning unground pieces to blender: Repeat three times or until all groats have been ground.

Oil and flour an 8x4 inch loaf pan. Tap the pan gently to coat the bottom and sides with flour: Tap any extra flour back into the mixing bowl.

Combine pumpkin seeds, tapioca starch, salt, guar gum and spices. Blend on high 1 minute, stopping twice to scape the bottom. Add seed mixture and nuts directly into the flour; and whisk together well.

(E-Z MIX TIP: measure 2 1/4-cups of water; pour into the blender jar.
Mark the level and discard the water.

Combine in blender oil and add 2 ripe bananas, broken into 1" chunks. Blend. Continue to add banana chunks until the 2-1/4-cup level is reached. Add the corn-free vitamin C crystals and flax mixture. Blend one minute.

Pour the liquid mixture over dry ingredients and mix thoroughly. Dissolve baking soda in boiling water. Add to the batter and stir with a few swift strokes until water disappears (don't beat it). Quickly scrape batter into pan and place in hot oven.

Immediately reduce temperature to 325. Bake for 70 minutes or until a toothpick thrust in the middle comes out dry. Remove from the oven and cool in the pan for 10 minutes. Turn it out on a wire rack and cool completely before slicing.

The following fruits may be used in place of banana.
Pineapple Bread - Simmer fresh pineapple puree 10 minutes. Substitute 2 cups of puree in place of bananas and proceed as above. (Save the remaining pineapple puree to use as "jam on the bread.)

Applesauce Bread - Substitute 2 cups of Applesauce (preferably homemade).

Pear Bread - Use 2 cups of chopped, ripe pears.

Mystery Bread - Blend fresh, sweet green seedless grapes to make 2 cups of puree.

*Guar gum helps trap carbon dioxide, producing bread with a slightly lighter texture. It doesn't affect the flavor.

The next one is a little easier to prepare and can be made with pretty much any flour. I use tortillas for sandwiches and they freeze well.

From The Yeast Connection Cookbook
Posted by Jan M Gentille to the YEAST-L list on 28 Jun 1997.
E-Z Tortillas

11/4 cup any flour (not starch): (amaranth, buckwheat, corn, millet, milo, oat, quinoa, rye or wheat - whichever you choose will determine the flavor.)
1/4 teaspoon salt
1/2 cup water; room temperature
1/2-1 teaspoon oil, optional but use it especially with quinoa and millet)

Whisk 1 cup of flour and the salt together in a bowl. Make a "well" in the center and pour in the oil and water. Stir several strokes with a fork until the dough clumps together in a ball.

Preheat a large griddle or 2 skillets. Scatter the remaining 1/4 cup of flour on a bread board or piece of wax paper.

Break off balls of dough the size of a golf ball. Roll them in flour. Flatten with your hand, turning often to keep them floured. As the dough absorbs flour, the texture becomes more workable - like "Playdough."

Roll each tortilla thinner with a rolling pin or a smooth, clean bottle. When thin, and 6-7 inches across, check both sides to see they're well floured. Bake them on the hot griddle, one or more at a time (depending on your equipment). Use no oil.

Bake about 3 minutes on each side. Once you get the feel of making and baking tortillas, you'll do it quickly and easily.

Put the baked tortillas on wire racks or lay them on cotton towels.

E-Z MIX TIP: To work on wax paper - wipe your counter with a damp sponge,lay the wax paper flat. The dampness holds the paper in place and keeps it from slipping. When finished, fold the paper several times an discard. Out goes most of your mess.

(Wax paper may contain traces of corn starch.)

From "The Yeast Connection Cookbook"
Posted by Jan M Gentille to the YEAST-L list on 28 Jun 1997.
Buckwheat Crackers

1 cup "white" buckwheat flour*
1/4 cup arrowroot or tapioca starch
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons cold pressed sesame oil
1/2 cup water

Preheat oven to 400. Mix the flour, starch, salt and seeds in a small bowl. make a "well" in the center of the flour and pour in the oil and water.

Stir with a fork. As the flour absorbs the liquid, the dough will start to clump into a ball.

Oil the center of a cookie sheet (the flat kind without edges is easiest to work on). Leave the outer edge, about 1 inch, unoiled. Scrape the ball of dough onto the middle of the cookie sheet. Pat it into a flat rectangle.

Oil one side of a sheet of waxed paper or foil. Place the oiled side down on the dough. Using a rolling pin or the side of a smooth bottle, roll the dough out very thin. (It will approximately fill the oiled space onto the cookie sheet.)

Cut the dough into 2-inch squares. Salt the tops lightly if you wish (use a salt shaker to control the flow - and don't overdo it!).

Place cracker in the oven; immediately reduce oven temperature to 350. In 12 minutes remove them from the oven and lift off the crispy crackers around the outer edge. Put them on a wire rack to cool.

Separate the remaining crackers with a spatula. Turn the oven off and return those crackers to the oven for 10-20 minutes until they're crisp enough for your taste.

*Buy unroasted buckwheat groats and grind them into flour in your blender. Measure the flour after grinding.

Author's note: No matter how many times she rolls the crackers, the center ones always seem to be thicker than the ones on the outer edges. Therefore she has adapted this recipe to reflect this tendency so they will all be crisp.

From "The Yeast Connection Cookbook"
Posted by Jan M Gentille to the YEAST-L list on 28 Jun 1997.
Buckwheat Buttermilk Pancake

I have tried this recipe with tasty results.

3/4 cup GF Acadian buckwheat flour
1/2 cup rice flour
1/4 cup tapioca flour
1 1/2 teaspoons GF baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk (more for thinner pancakes)
2 tablespoons vegetable oil

Stir dry ingredients into a bowl. Lightly beat the eggs, add oil and buttermilk, just to blend. Prepare hot greased griddle. Pour batter with large spoon to form desirable sized pancakes. Cook until bubbles appear or underside is golden brown. Serve with maple syrup, or your choice of syrup.

Acadian Light Buckwheat Flour is available from: Bouchard Family Farm.

Posted by Hania Powch (HcpGF/AOL.COM) to the CELIAC list on 9 Jul 1997
Buckwheat and Potato Pancakes (NO wheat, dairy, corn)

These are awesome pancakes. Do not dilute the batter, it is better to spread it thickly with a spoon. I double the batch and reheat for another meal. This is if we don't eat them all in one sitting:-)

1 cup buckwheat flour
1/3 cup potato flour
3 tsp baking powder
1/2 tsp salt
3 Tbsp sugar (I used 1 Tbsp)
1 egg or substitute
3 Tbsp oil
1/4 tsp vanilla
1 1/2 cup soy or rice milk or use water
1/2 cup blueberries (opt)

Mix all ingredients and spread thickly on a heated greased grill or frying pan. Turn when brown and cook until brown on the other side.

Posted by Valerie Van Spengen to the NO-MILK list on 26 Dec 1997
Kasha (Cracked Buckwheat Groats) (Ovo)

2 cups kasha
2 eggs
1 tbs miso
1 tsp black pepper
4 cups water
1 medium onion, chopped
1 clove garlic

Brown the onion and garlic in a little oil in the bottom of a medium sized pot. Beat the eggs loosely, mix thoroughly with the kasha, and place in a dry pan over medium heat. Stir constantly until the egg coating is dry. Add to the onion, add water, miso, and pepper, and bring to a boil. Immediately cover and reduce heat to low; the kasha will absorb the water in about 10 minutes, and is ready to serve right away.

For kasha varnishkes, add 1-2 cups of cooked bowtie noodles before serving.

I don't know what happens if the eggs are left out; let me know!
From: [now dead]
Kasha, anyone

Kasha is buckwheat, and you can usually find Kasha in the Jewish food section of the supermarket. Buckwheat is not really a grain, and I think it contains more protein. Use it as a side dish as you would rice. You can either cook it just like rice, or the traditional way was to mix a raw egg into the kasha grains, and cook while stirring until it's dry and separate, and then add the water and cook like rice. The egg gives it a firmer texture, without the egg it's much softer.

Posted by jamie/ to alt.folklore.herbs on 20 Feb 98
Moroccan Vegetable Stew with Roasted Buckwheat

2 tb Olive oil
2 Garlic cloves, coarsely chopped
1 ts Grated fresh ginger
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Ground turmeric
2 small Onions; quartered
3 medium Carrots; coarsely chopped
4 Baby turnips, trimmed and quartered
1/2 lb Sweet potatoes, peeled and cubed
1 c Tomato juice
1 c Water
1 1/2 c Cooked chick-peas
1/2 c Seedless raisins
2 small Zucchini; thinly sliced
1 1/2 c Button mushrooms, halved if large
2 tb Chopped fresh parsley
Freshly ground black pepper
3 c Water
2 1/2 c Roasted buckwheat (kasha)
2 tb Olive oil
1/2 ts Salt
1/2 c Cashew nuts, toasted
Parsley sprigs; for garnish

Heat the oil in a large skillet and sauté the garlic, ginger, cumin, cinnamon, and turmeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated with the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste.

Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time.

Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. Yield: 6 Servings.

Posted by Andy_Hall/ to on 6 Jan 1999