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Buckwheat Rebounds In The Gluten-Free Age

October 25, 2017: 12:00 AM EST
Dubious old recipes for buckwheat pancakes are the probable reason buckwheat, even with its many virtues, never caught on in the U.S. like corn and wheat. Recipes used more of the buckwheat husk, which accounted for the dark color and nutty flavor of the pancakes. Nevertheless, because buckwheat is a hearty, easy-to-grow grain, that doesn’t require herbicides or pesticides, it never fell completely out of favor. As the gluten-free trend caught on, interest in naturally gluten-free, nterest in whole grain buckwheat has grown. Millers eliminate more of the husk when making flour, which is used to make pancakes, crepes, muffins, and quick breads. The whole, intact seeds without the husk are known as groats. Toasted they become kasha. Processed they make a hot cereal called "cream of buckwheat."
Gretchen McKay, "Buckwheat is Making a Comeback, and Not Just in Pancakes", Pittsburgh Post-Gazette, October 25, 2017, © Pittsburgh Post-Gazette
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