Buckwheat is a pseudo-cereal that was already part of the staple food in the Middle Ages. Today, buckwheat is making a comeback because it contains no gluten and is therefore an interesting alternative for people with gluten allergies. The nutty taste of roasted buckwheat goes well with desserts, but also gives salads that special kick.

Roasted buckwheat is very tasty

What is buckwheat and where does it come from?

Buckwheat probably comes from India and Nepal, but has also been cultivated in Europe for centuries, for example in the Lüneburg Heath. The small, triangular grains resemble beechnuts, which is where they got their name from. Buckwheat is used in modern cooking in a similar way to wheat, although buckwheat is not actually a grain, it can be roasted, boiled or baked. In botany it is one of the knotweed plants.

Since the pseudo-grain lacks gluten, it is well tolerated by people with gluten allergies. However, buckwheat flour is not very suitable for baking because it lacks the gluten.
It is also worth noting that buckwheat can be stored for long periods of time. It does not become rancid or moldy, even at higher humidity levels.

Roast buckwheat

One way to consume buckwheat is to make buckwheat crunches and serve them as a tasty ingredient in salads, desserts or muesli. The crunchy grains can also be stirred into yoghurt for the right bite.
Of course, the grains have to be roasted for this. The work is easy and does not take much time. A coated pan is best for the roasting process. There is no need to add fat here.
If you want, you can also roast in the oven without fat.

  1. First wash the grains with hot water, rinse them thoroughly and drain well. This procedure is necessary because buckwheat contains a red toxin that is harmful to health.
  2. Take a coated pan and heat it up. Don't use fat.
  3. Add the grains to the pan, stirring occasionally. The grains should not burn.
  4. As soon as the buckwheat turns brown and begins to smell fragrant, it is roasted.
  5. Take the buckwheat out of the pan immediately so that it doesn't get burned by the residual heat and the delicious nutty aroma is lost.

If you prefer to roast in the oven, follow the same procedure as for pan roasting:

  • Wash and rinse grains
  • Preheat oven
  • Roast the grains on a baking sheet, turning them several times
  • Remove the grains from the tray as soon as they are done

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