What is an alternative to buckwheat flour

"What exactly is buckwheat - is it an alternative to wheat?"

Answer from nutrition expert Astrid Gerstemeier:

Everyone knows wheat, of course. It is one of the most important types of grain in this country for the production of bread and baked goods. The good baking properties result from the high content of gluten, a sticky protein that ensures that the grain turns into a good, loose dough and not just a firm flatbread. In addition to wheat, the grains spelled, rye and oats as well as rice, maize, barley and millet are particularly widespread here. A little less known are amaranth, quinoa and buckwheat. From a botanical point of view, these three varieties do not count as cereals, but are included in commercial use due to their ingredients and processing method and are also referred to as "pseudo-cereals" due to their origin.

bookwheat is not a grain

Despite the name, it is a bookwheat Strictly speaking, not a grain at all, but a genus of plants from the so-called "knotweed" family. Buckwheat originally comes from eastern Central Asia and came to Europe through the migrations of the Mongols in the 14th century. Today it still shows clear characteristics of a wild plant. Buckwheat is now of great importance as a staple food, especially in the entire Asian region and in Russia, but is also cultivated in North America, Central and Western Europe.

An alternative for people with gluten or wheat intolerance

Since buckwheat closing fruits are gluten-free, buckwheat flour plays an important role in the diet of people who suffer from gluten intolerance (celiac disease). The body cannot process the gluten in this disease. Buckwheat is also a real alternative for people with a wheat intolerance.

Variety on the menu

But beyond gluten or wheat intolerance: for anyone who simply wants to add a little more variety to their menu, it is worth trying buckwheat. With a little skill, buckwheat can be used just as well and in many ways as wheat. It can be used to make muffins, flatbreads, pancakes or sponge cakes, for example. Similar to risotto, buckwheat is very suitable as a side dish or for the preparation of soups, casseroles or patties as well as for filling vegetables. Buckwheat is also widely used as groats or porridge (especially outside of Europe) as a basic breakfast cereal. The slightly bitter and less sweet taste give it a special note.

Vitamins and nutrients

Compared to conventional grain, buckwheat contains particularly high-quality protein with essential amino acids. In addition, the iron, potassium and B vitamins content is comparable to that of wheat. However: Buckwheat flour is usually more expensive than conventional wheat flour.