Grain Info and Cooking Chart 3-2
Forms of Buckwheat
Unroasted Buckwheat
Whole Buckwheat Groats: Pale in color and used for stuffing or pilafs or in dishes where the taste of roasted buckwheat would be too assertive.
Creamy Kernel Buckwheat Grits: An almost white cereal, very similar to CReam of Wheat. Easily digestible and excellent for souffls and desserts, as well as a perfect cereal for breakfast.
Dark Buckwheat Flour: Ground from the unhulled groat, it is grayish in color with tiny black specks. Stronger than the light buckwheat flour because it has about 17% of the finely milled articles of the hulls. Usually used alone for pancakes or in combination with wheat flour for baked goods. Since buckwheat is not a true cereal grain, it does not have gluten.
Light Buckwheat Flour: The outside hull is removed before milling. Can be used in baked goods, to thicken sauces, and for pancakes. Contains only 7% of the dark hull particles.
Unprocessed Buckwheat Seeds: Used for sprouting and planting for soil improvement or to grow as a crop. Available in health food stores under the Pocono brand.
Roasted Buckwheat
Kasha: Comes in four forms and is generally available in most supermarkets.
* Fine: Cooks quickly and is less chewy than the other varieties. * Medium: Good for all-around use. * Coarse: Also good for most purposes. Coarse ground is kasha that has been cracked in large particles. * Whole Grain: Uncracked, good for pilafs.
General instructions for all types: Put paper towel between lid and pot while standing so excess moisture is absorbed. Fork-fluff after standing.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted
Unroasted Buckwheat
Whole Buckwheat Groats: Pale in color and used for stuffing or pilafs or in dishes where the taste of roasted buckwheat would be too assertive.
Creamy Kernel Buckwheat Grits: An almost white cereal, very similar to CReam of Wheat. Easily digestible and excellent for souffls and desserts, as well as a perfect cereal for breakfast.
Dark Buckwheat Flour: Ground from the unhulled groat, it is grayish in color with tiny black specks. Stronger than the light buckwheat flour because it has about 17% of the finely milled articles of the hulls. Usually used alone for pancakes or in combination with wheat flour for baked goods. Since buckwheat is not a true cereal grain, it does not have gluten.
Light Buckwheat Flour: The outside hull is removed before milling. Can be used in baked goods, to thicken sauces, and for pancakes. Contains only 7% of the dark hull particles.
Unprocessed Buckwheat Seeds: Used for sprouting and planting for soil improvement or to grow as a crop. Available in health food stores under the Pocono brand.
Roasted Buckwheat
Kasha: Comes in four forms and is generally available in most supermarkets.
* Fine: Cooks quickly and is less chewy than the other varieties. * Medium: Good for all-around use. * Coarse: Also good for most purposes. Coarse ground is kasha that has been cracked in large particles. * Whole Grain: Uncracked, good for pilafs.
General instructions for all types: Put paper towel between lid and pot while standing so excess moisture is absorbed. Fork-fluff after standing.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted