Buckwheat flour baking recipes gluten free

Buckwheat flour: what is it like?

It is worth paying special attention to the fact that there are two types of buckwheat flour. The most commonly found on sale is whole grain buckwheat flour, which is made from the familiar fried buckwheat. This flour looks brownish and smells like buckwheat porridge, familiar from childhood. Alas, it is unlikely to please you with its properties during baking This buckwheat flour behaves approximately the same as rice flour, that is, it does not bind the dough

Therefore, when using brown buckwheat flour in baking, you must add some additional binding component to the dough - egg, flax seeds, banana, agar-agar, xanthan gum, etc.

Moreover, such flour is hardly suitable for preparing sweet flour products, for example, buns, cookies, rolls, cakes. As noted above, it has a pronounced buckwheat taste and smell

How to make cookies from buckwheat flour:

In a deep bowl, combine eggs with sugar. Beat with a whisk until fluffy. By the way, the amount of sugar can be varied depending on what kind of cookies you want - more or less sweet.

Separately sift the buckwheat flour and add it to the dough along with the baking soda. Add odorless vegetable oil. Knead the dough from the resulting mass. At this stage, you can add various additives to the dough, for example, sesame seeds or dried fruits.

Wet your hands in water and form the dough into round-shaped cookies. Place the buckwheat cookie dough on a baking sheet lined with parchment.

Preheat the oven to 180 degrees, bake for 12-15 minutes. Carefully monitor the condition of the cookies, because they cook very quickly.

Ruddy and fragrant buckwheat cookies are ready! This pastry goes well with warm milk or tea.

Bon appetit!!!

Sincerely, Natalia.

Green buckwheat flour: clear benefits

The second type of buckwheat flour is green buckwheat flour, that is, from grains that have not been thermally processed. Those who have already dealt with green buckwheat - sprouted it or cooked porridge, know that with prolonged contact with water it secretes mucus. She This is the main qualitative difference between green buckwheat flour and brown buckwheat flour. Having good binding properties, flour from thermally untreated buckwheat easily replaces the usual wheat flour in many flour dishes. Thus, there is no need to add additional binders to baked goods made from green buckwheat ingredients This greatly simplifies the cooking process and makes the recipe cheaper

Remember: brown buckwheat flour cannot replace green buckwheat flour in most gluten-free recipes! The dough will just fall apart

So, for example, if you are preparing shortbread dough, you can safely save green buckwheat flour and replace half of it with other
gluten-free flour without binding properties (millet, rice).
The quality of the dough will not suffer - cookies or baskets will not fall apart. However, when preparing a roll from shortbread dough, it is better to make the dough completely from green buckwheat flour. This way you will avoid cracks when twisting

Using green buckwheat flour, you can prepare even the most difficult flour products, such as manti, dumplings, dumplings, noodles

Everyone knows that the dough for these dishes must be very plastic, but at the same time, durable. It is important that after preparation, products made from such dough are not dry or, on the contrary, sticky. They must be chewable and soft. As a rule, the dough for dumplings and dumplings are made from ready-made gluten-free mixtures with the addition of xanthan and often a number of thickeners. If such additives are contraindicated for your child, then green buckwheat flour can be an excellent basis for modeling these dishes

It can also be successfully combined with flax flour when preparing dumplings, dumplings, pies, homemade noodles. However, it should be borne in mind that green buckwheat flour cannot be 100% high quality. After all, a lot depends on its manufacturer. The type of grain itself and the grinding size are also important

What can you advise in this case?

Of course, choose products from environmentally friendly places on the planet labeled “bio”, “organic”, “eco”. And all green buckwheat flour will have to be tested in practice. Each housewife has her own preferences and her own special relationship with the dough

That is why, even with strict adherence to the recipe, the results when using buckwheat flour from different manufacturers can differ radically from each other

When preparing the dough, it is important to “listen” to it, perhaps add a little more water than indicated in the recipe, or use additional flaxseed flour

Video

Green buckwheat flour can be used to prepare not only baked goods, but even soups

Buckwheat flour and kefir

This combination is believed to be very beneficial. The products help cleanse the body of toxins, help normalize digestion and improve well-being. Making the drink is very easy. To do this, you just need to mix buckwheat flour with kefir and leave it in the refrigerator overnight. In the morning, drink kefir with buckwheat flour on an empty stomach. A one-time dose will not provide much benefit; at least a two-week course is recommended. When preparing the product, you need to adhere to the following proportions: add two tablespoons of flour to a glass of kefir.

Baking made from buckwheat flour. TOP most delicious recipes

Cookie recipe for everyone

You can bake cookies very simply, and even a culinary novice can cope with the task.

• buckwheat and wheat flour – 150 grams each;
• eggs - two medium ones;
• honey - two tablespoons. Buckwheat is perfect;
• sugar – 100 grams;
• vanilla sugar - on the tip of a teaspoon;
• butter – 180 grams;
• soda - on the tip of a teaspoon. You can replace it with a packet of baking powder.

We bake a delicious dessert.

Combine the flour in one cup and add butter, which is better to melt first. This can be done in a microwave oven in about 20-35 seconds, or in a water bath, so the dough will be easy and quick to knead. Add granulated sugar here and stir the mixture.

Mix eggs with honey, add vanilla and baking powder. It’s also better to melt honey if it’s sugared. Then pour the mixture into the flour and knead the dough. Look at the consistency, if the dough is liquid and you can’t roll it into balls, then add a little more wheat flour. Then make balls, roll out to about 2-3 cm thick, bake in the oven at 180 degrees on parchment. Time – 15-20 minutes.

Advice! When you want to bake something, always sift the flour through a sieve, so it will be filled with oxygen, and the baked goods will be incredibly airy and tasty.

Buckwheat flour pie recipe

The pie is very tasty, we will bake it with nectarines. At the same time, we will not add wheat flour, which will make the baked goods even more healthy.

• nuts - a glass;
• buckwheat flour - glass;
• nectarines or peaches – 5-7 pieces. You can charge more;
• eggs – 5 medium;
• sugar - a glass without a slide;
• baking powder - sachet;
• cinnamon – ½ teaspoon. You can take less or more, to taste;
• butter – 200 grams. It should be warm.

Then beat the sugar and butter in a separate cup, gradually mixing the mixture with the yolks. The consistency should not be too thick sour cream. Combine with all the dry ingredients, stir, and gradually, in 3-4 steps, begin to pour in the whipped egg whites. Mix everything, cut the fruits, line them in a mold. If you are afraid that it will burn, then grease it with oil. Then fill everything with dough and bake in a hot oven at 180 degrees for 35-40 minutes.

Banana Cookies Recipe

Your children will love this dessert. Sugar can be replaced with healthier fructose if your child suddenly has an allergy.

• buckwheat flour – 180 grams;
• nut - tablespoon;
• cinnamon – ½ or 1/3 teaspoon;
• two bananas;
• sugar – 4 tablespoons;
• vegetable oil - it is better to take olive oil - 2 tablespoons.

Place banana pieces in a blender bowl and blend until the consistency is smooth. Transfer the mixture into a cup, add oil, add sugar or fructose, and stir. Crush the nuts in a coffee grinder, add to the banana, and also add cinnamon. Now gradually add flour while stirring. When the mass has become dense, knead the dough with your hands. Make identical balls, then press them down lightly or leave them as is, bake in the oven on a baking sheet greased with butter for half an hour at 180 degrees.

Advice! If you are not very good at kneading the dough so that you can give it a shape, then again add a little wheat flour for stickiness.

Buckwheat pancakes recipe

• buckwheat flour – 150 grams;
• wheat flour – 100 grams;
• kefir – optimally take 2.5% fat – 1.5 cups;
• water - glass;
• baking powder – ½ sachet;
• sugar – 100 grams;
• eggs – 3 pieces;
• vegetable oil - for frying. Olive or sunflower;
• honey - teaspoon.

We bake delicious pancakes.

Pour the flour into one mass, then sift it through a sieve to make the baking airy. Combine the flour mixture with baking powder. Place kefir, eggs, butter in one cup, then start whisking everything with a whisk or mixer. Gradually add granulated sugar and add a spoonful of honey. Mix all the ingredients together, mix the pancake batter with a glass of water. Fry the pancakes in vegetable oil and serve them with sour cream or jam.

Super-healthy spinach buns made from buckwheat flour: a recipe for those who are losing weight

The following list of products will be required:

• buckwheat flour – 500 g;
• olive oil – 1 tbsp. l.;
• spinach – 100 g;
• chopped pistachios – 50 g;
• cottage cheese – 200 g;
• yeast – 25 g;
• sea ​​salt and freshly ground pepper - to taste;
• soft cheese for decoration – 50 g.

How to cook:

1. Sauté the spinach with salt and black pepper in 1 teaspoon of olive oil.
2. Place the cooked spinach in a sieve and shake it a little to speed up the drainage of the juice.
3. Combine spinach with cottage cheese and remaining olive oil.
4. Take the yeast and dissolve it in 100 g of water.
5. Add yeast, flour and pistachios to the spinach-curd mixture and knead the dough without lumps.
6. Roll into a ball and leave the dough in a draft-free area for 1 hour. Cover with a damp towel.
7. Grease a baking sheet with butter.
8. Divide the dough into 9-10 equal parts and roll into buns.
9. Place them on a baking sheet and then into the oven.
10. Bake for about 20 minutes at 200°C.

Five minutes before cooking, sprinkle the tops of the buns with grated cheese.

Honey-buckwheat cookies

The following components will be required:

• honey – 2 tbsp. l.;
• sunflower oil - 2 tbsp. l.;
• buckwheat flour – 180 g;
• powdered sugar – 100 g;
• eggs – 2 pcs.

How to cook:

1. In a bowl, whisk the eggs and powdered sugar.
2. Add honey and flour to the resulting mixture and knead into a homogeneous dough. Let the dough sit for 30 minutes.
3. The baking sheet should be covered with parchment and greased with oil.
4. Use a tablespoon to scoop out the dough and carefully place it on paper.
5. Place the cookies in the oven and bake for 30 minutes at 180°C.

These cookies should be served with honey or condensed milk.

The filling for the pancakes is mushroom.

1. Cut the onion into cubes and fry in vegetable oil;

2. Then add mushrooms. Salt, pepper to taste and simmer until done.

You can take any mushrooms: fresh, pickled, frozen. In general, those that will suit your taste. If the mushrooms are large, it is better to chop them.

3. When the mushrooms are ready, add cream and cook until thick.

Cream must be added at the end of cooking. They tend to “curdle” and turn into flakes when stewed for a long time.

4. Mix the prepared mushroom mass with a boiled egg, grated.

Making the mushroom filling

We roll the pancakes into a triangle and stuff them with the prepared mixture, as in the photo below.

Stuffing pancakes

When serving, heat the prepared stuffed pancakes and serve with sour cream and herbs.

Pancakes made from buckwheat flour

Dreams come true, the main thing is to dream!

Buckwheat pies

Here I am with another kitchen experiment.

After Easter, there are quite a few boiled eggs left, which, by the way, no one here really likes in the usual boiled form. Letting Easter eggs go to waste would be akin to a crime. So I remembered that I had a recipe for buckwheat dough in my bookmarks. Yes, and with the indication that the filling can be anything. So I decided to try what kind of beast this buckwheat dough is. Moreover, I really wanted pies with rice, onions and eggs.

Read also: How to rejuvenate gooseberries in the fall

The pies not only got a dark color thanks to buckwheat flour, but they were also prepared at three o’clock in the morning, because only by that time did my beloved baby fall asleep.

So today I have breakfast with hearty pies instead of the usual oatmeal. In my opinion, it is better to use a meat filling for this dough, for example, chicken, then the taste will be more harmonious. But these pies are also very good with onions, rice and eggs.

The undoubted advantage of this dough is that it is quick and easy to knead. True, next time I’ll try to proportionally slightly reduce the buckwheat flour, and slightly increase the wheat flour, so that the buckwheat taste is a little less pronounced.

Dough: 1 cup kefir 0.2 tsp. soda 2 cups flour (I took 1 cup buckwheat, 1 cup wheat) 0.3 tsp. salt. 2 tbsp. olive oil

Filling: Rice, egg, onion, salt (all ingredients for the filling “by eye”).

For greasing: 1 yolk, 1 tsp. milk.

For the filling, boil the eggs, peel and finely chop. Boil the fluffy rice. Finely chop the onion and sauté. Mix all ingredients, add salt. The filling is ready. Quench the soda in kefir. In a bowl, mix flour, salt, olive oil. Pour in kefir and knead the dough. The dough will be slightly sticky to your hands. Divide the dough into small balls. Roll out each ball and add filling. Pinch the edges. Brush all pies with mixed yolk and milk and bake for 30 minutes at 180 degrees. Bon appetit!

Rustic, fragrant, soft and rich pies with buckwheat flour and egg filling with green onions. For greater aroma and benefits, I recommend using Biolio mustard oil.

Refined sugar has a completely white color, sometimes even giving off blue.

What to cook from buckwheat flour and how to make it at home

Ground buckwheat resembles wheat flour in consistency, but differs from it in color and greater benefits. It has a unique taste and is rich in vitamins and microelements. It is a good alternative to wheat and is added to baked goods and other foods to increase their nutritional value.

Composition and calorie content of buckwheat flour

Buckwheat flour contains minerals, micro- and macroelements:

• iron;
• fluorine;
• iodine;
• copper;
• potassium;
• sulfur;
• calcium;
• magnesium;
• sodium;
• phosphorus.

It contains vitamins B, E, C, PP.

Nutritional value of the product per 100 g:

The wheat product contains the same amount of calories, but in terms of vitamin and mineral composition it is inferior to buckwheat. Therefore, the latter is recommended to be added to sweet pastries and pancakes.

Buckwheat product contains a large amount of iron and calcium. The first element saturates the body with oxygen and nourishes cells, promotes normal brain function and supports the functioning of the thyroid gland. The second reduces the manifestations of PMS (premenstrual syndrome), prevents osteoporosis and reduces the risk of cancer.

Benefits and harms

Ground buckwheat promotes weight loss and is useful for diabetes, because... The amount of fiber in buckwheat normalizes sugar levels.

The flour is gluten-free, so it will not cause a response from the intestines. If the product was made from green buckwheat, and not from fried buckwheat, then rutin was preserved in its composition.

It has healing properties for the cardiovascular system and normalizes blood pressure.

Flour from both green and roasted buckwheat grains reduces cholesterol levels, strengthens and cleanses the intestinal walls, strengthens the immune system and improves food absorption.

Nutritionists recommend consuming buckwheat flour for weight loss with varying degrees of obesity. The health benefits include weight loss and the removal of excess fluid while healing the body and saturating it with essential elements. This combination of kefir and flour also has advantages for appearance: hair and nails are strengthened.

Buckwheat with dried fruits and honey will help cope with low hemoglobin, because... this combination increases iron levels in the blood when consumed regularly.

Flour has both benefits and harms. The latter is practically absent, but since Buckwheat speeds up metabolism; it is not recommended to use it in the following cases:

• with flatulence and intestinal spasms;
• with irritable bowel syndrome;
• if you are allergic to buckwheat.

How to make flour at home

A homemade product is healthier than one from the store. During industrial processing, the kernel is cleared of the husk, which contains some of the nutrients and vitamins. The homemade product retains all the necessary components.

Making this product yourself is not difficult. Buckwheat flour at home is made from whole grain buckwheat. First, wash the purchased cereal. Stir, foreign impurities will float to the surface (grains in black skins, plant debris).

Wash the product in cold filtered water, preferably several times. Before chopping, heat the buckwheat in a frying pan. This point serves to reveal the taste; if you want to preserve as many useful nutrients as possible, then after washing, proceed directly to grinding.

Please note that calcination is used only for brown buckwheat and is not suitable for green cereals, because... The meaning of a green fresh product is the absence of frying at all stages. If you pierced the buckwheat, let it cool.

Place on a paper towel and leave for 30-60 minutes.

Previously, the product was ground using a mortar and pestle. It was a long and laborious process.

Now you can use a blender, coffee grinder or food processor to grind the buckwheat into flour. Grind in small parts - this will make the product more homogeneous. After this, sift the flour into a storage container, and put the large residues that did not pass through the sieve back into the blender.

Buckwheat flour recipes

Dishes made from ground buckwheat are varied: sweet pastries, porridges, pancakes, noodles. Dietary recipes for dishes made from buckwheat flour do not contain sugar. Replace it with fructose or natural fruits.

The advantages of buckwheat flour compared to wheat flour are obvious. Wheat flour contains gluten, which causes allergies in some people. It contains fewer beneficial vitamins and minerals, and is more difficult to digest.

Buckwheat pancakes are the hallmark of Russian national cuisine. For their preparation, a small amount of wheat flour is used to improve the consistency and viscosity of the dough. For the recipe you will need:

• buckwheat flour – 200 g;
• wheat flour – 50 g;
• chicken egg – 2 pcs;
• milk – 500 ml;
• sugar and salt - 1 tsp each;
• vegetable oil – 4 tbsp.

Cooking method:

1. Stir dry ingredients until smooth.
2. In another bowl, whisk the liquid ingredients and add the eggs one at a time.
3. Pour the mixed flour into the liquid mixture in parts, whisk gently constantly.

The dough should turn out without lumps. Choose a non-stick frying pan and fry the pancakes for a few minutes on each side. Pancakes turn out the way they were eaten in the old days. They will be a real highlight of your table.

For porridge you will need:

• buckwheat flour – 30 g;
• water – 100 ml (replace with milk if desired);
• butter – 10 g;
• salt and sugar to taste.

Cooking method:

1. Dilute the flour with cold water (1 tbsp).
2. Boil 100 ml of water, pour in the diluted flour, stirring continuously.
3. Bring to a boil again, cook for 3-4 minutes.
4. Add sugar and salt.

Add dried fruits, honey, nuts, and pieces of fruit to the finished porridge. This porridge cooks faster and you practically don’t need to keep an eye on it.

Bread is made from ground buckwheat. For preparation you will need:

• wheat flour – 300 g;
• buckwheat and rye flour – 100 g each;
• sunflower seeds – 50 g;
• dry yeast – 10 g;
• water – 300 ml;
• salt and sugar - 0.5 tsp each;
• vegetable oil.

Cooking method:

1. Mix all ingredients until the consistency of a viscous dough.
2. Leave in a warm dry place for 30 minutes.
3. Mix the dough again and let it sit for 15-20 minutes.
4. Transfer to pan and let rise for 10 minutes.
5. Bake in the oven at 200°C for 40 to 50 minutes depending on the oven.

Because Buckwheat flour itself is difficult to knead; wheat and rye flour are added to improve its consistency. You can add flax seeds, sesame seeds, and finely chopped nuts to the bread to taste. These ingredients affect the calorie content of the product and are therefore not suitable for diets. To lose weight, bake bread without various additives.

Buckwheat flour with kefir

A healthy combination of buckwheat with a dairy product will cleanse the blood vessels and intestines of toxins without damaging the gastrointestinal tract (gastrointestinal tract) and liver. Kefir and flour contain large amounts of rutin, magnesium, potassium, calcium and sodium, which are necessary for proper functioning of the heart muscle.

During the diet, flour with kefir is consumed in the morning. Breakfast turns out to be nutritious and energizes you for a long time. Pour purchased or homemade flour with kefir, add dried fruits, flax seeds, fruit or honey to taste. Kefir and flour individually have a beneficial effect on the intestines; in combination, they can remove excess toxins and waste and normalize digestion.

This dish is not recommended for stomach upsets, because... causes diarrhea. Green buckwheat flour with kefir for the pancreas and the treatment of pancreatitis is used with caution. This product is prescribed to remove cholesterol and restore intestinal microflora, but the dosage is determined by the attending physician so as not to harm the body.

How to choose and store buckwheat flour

The buckwheat flour market in Russia is rich in choice, but you should carefully consider the product. The current GOST R 31645-2012 describes buckwheat flour as a powdery, homogeneous cream-colored product without inclusions with the characteristic odor of buckwheat, but without bitterness.

According to standards, the shelf life of the product is 3 months. Blotches indicate that a low quality product was used. Pay attention to the label when choosing: the type of grinding is written there. Coarse is suitable for porridges and bread, fine - for pies, buns and pancakes.

The main selection criteria: intact packaging without damage and unexpired shelf life.

Types of buckwheat flour of different grinding

Please note whether the packaging contains the PCT (Rostest) and “Voluntary Certification” icons.

They mean that the product has passed a quality test and does not contain harmful impurities and heavy metals. Manufacturers of quality products undergo ISO. This is an International Quality Management Certificate, which makes it clear to the consumer that the product is safe for health. Due to this, the price of the product increases.

PCT (Rostest) and “Voluntary Certification” badges.

The product is sensitive to moisture and should be stored in a dry and cool place. The top shelf of the refrigerator or a cool shelf will do.

In linen bags, the shelf life of flour is reduced; air and moisture enter it, which is an excellent microflora for bacteria. The best container for storage is glass with a tight lid.

The sun's rays adversely affect the taste and appearance, so choose a dark place.

Store homemade product in a glass container for no longer than three months in a dark, dry place. Make sure that there is no direct sunlight and that it is cool enough. The optimal air temperature for storage is from +5°C to +15°C, relative air humidity is 60-70%.

Buckwheat and products made from it are the basis of a high-quality, healthy and balanced diet, rich in vitamins, antioxidants and minerals. It will help digestion and intestinal function, and flour with kefir will reduce weight and normalize blood pressure. Start your day with this healthy and delicious breakfast!

Source: https://NaLugah.ru/zernovye/grechka/grechnevaya-muka.html

Benefits of buckwheat flour

The glycemic index of buckwheat flour is relatively low - 54 units. This makes it possible to use grinding in the diet of people with diabetes. It is also important that after heat treatment the GI does not increase.

The beneficial properties of buckwheat flour are determined by its rich vitamin and mineral composition. Let's look at them in more detail:

1. Reduces clotting.
2. Normalizes blood pressure without reducing the overall tone of the body.
3. Improves blood circulation and accelerates the delivery of oxygen to tissues and organs. Relieves vascular spasms.
4. It has antioxidant properties and isolates free radicals that circulate both in the intestinal lumen and in the bloodstream.
5. Helps resist the harsh effects of ultraviolet radiation.
6. Strengthens bone and cartilage tissue.
7. Improves the quality of skin, hair and nails.
8. Helps to form muscles of the required volume.
9. Reduces the risk of cholelithiasis and urolithiasis.
10. Normalizes bile production and improves the conductivity of the bile ducts.
11. Has a mild diuretic effect.

Baking with buckwheat flour not only does not cause weight gain, of course, if you avoid overeating, but also helps maintain body weight at the same level. Cholesterol levels remain stable and the digestive organs are not overloaded.

Interestingly, buckwheat flour stimulates appetite, so dishes made from it are recommended to be included in the diet at high temperatures, which cause intoxication. At this time, “the bite doesn’t go down the throat,” which makes it difficult for a weakened body to cope with the disease. A product with a balanced vitamin and mineral complex accelerates recovery and helps with rehabilitation.

The benefits of buckwheat flour are not limited to the above properties. Due to the high amount of dietary fiber, the supplement in the menu improves intestinal function and strengthens the muscle fibers responsible for contractility. It should be noted that the product is low allergenic, which is why it can be introduced as a first complementary food.

Contraindications and harm of buckwheat flour

Intolerance to this product has been noted in isolated cases. Cases from medical practice were described when negative reactions of the body appeared to the flowering of pseudocereals - hay fever and conjunctivitis, but not to porridge and cereal flour. But still, if you are allergic to a plant, you should introduce a new product into your diet with caution or abandon it.

Eating buckwheat flour is harmful in acute gastroenterocolitis, Crohn's disease, ulcerative bleeding and acute pancreatitis, that is, in conditions during which you need to temporarily completely refuse food or adhere to special diets - dairy or vegetable.

Recipes for dishes with buckwheat flour

Until the 10th century in Rus', no one thought about what to cook from buckwheat flour. At that time, buckwheat was considered one of the most popular dishes. They were sold at fairs, taken on the road, used as a snack or a complete meal.

Since ground buckwheat does not contain gluten, when baking it is combined with any flour that contains it. But when preparing desserts, there is no need to add additional bulk ingredients.

Recipes with buckwheat flour:

1. Gingerbread. Buckwheat flour, 200 g, sifted, mixed with sugar - 15 g, soda on the tip of a knife, grated ginger - 1.5 cm of root. Stir in 1 egg and 100 g of melted butter. Dissolve 50 g of light and 100 g of dark molasses in half a glass of milk and also pour into the dough. Mix well. Preheat the oven to 150°C. Grease the mold with sunflower oil, pour in the dough, bake for about 1 hour.
2. Soba. Sift together 2 cups of ground buckwheat and 0.5 cups of wheat, add salt and dilute with water to make a dense dough that does not stick to your hands. Roll out into a thin layer, 3 mm, sprinkle with buckwheat flour, roll into a flat roll and cut into strips. Dry in the sun, spread out in one layer.
3. Bread made from buckwheat flour. Pour 280 ml of water into the bowl of the bread machine, 2 tbsp. l. olive oil, add 300 g of wheat flour and 100 g of buckwheat flour, 1 tsp each. dry yeast and salt, as well as 2 tsp. granulated sugar. Includes the main program.
4. Bread in the oven. For kneading you need 2 types of grinding - 260 g wheat and 130 g buckwheat, 1.5 tbsp. l. baker's yeast, 30 ml sunflower oil, preferably refined, odorless, 300 ml water, 1 tsp. salt and 1 tbsp. l. Sahara. The bun is allowed to rise for 45 minutes under a cotton towel to prevent it from getting too windy. Then they form a loaf, place it on a baking sheet, make several cuts on the future top crust and bake at 200-210°C for 30 minutes. Reduce temperature to 180°C and bring to readiness.
5. Village buckwheat. Steam the ground buckwheat with boiling water, add butter, add some salt and simmer in the oven (once in a Russian oven) for about 1 hour until you get a viscous consistency. Cool to 60°C. Beat in several eggs and cool to obtain a thick, dense substance. Cut into pieces and fry on both sides until golden brown.
6. Buckwheat casserole. Steam buckwheat flour according to the recipe described above. Beat in no more than 1 egg per 2 cups of the original product and allow it to thicken. Grease a cast-iron frying pan without a handle or mold with butter or lard, lay out a layer of porridge, chopped boiled eggs, dill, and crushed rye crackers. The last layer is crackers. All is sprinkled with melted butter and baked at 180-200°C until golden brown. When serving, add a frozen piece of butter to each serving.
7. Buckwheat with liver. The preparation for this dish from buckwheat flour is prepared according to the method already described. Separately, beat the eggs with butter and salt, fry the onions until golden brown. The boiled liver is crushed using a meat grinder or blender, and the onion is mixed in. On a baking sheet greased with sunflower oil, form a “pie” - a layer of viscous porridge, minced meat, half of the filling, a second layer of porridge, filling. Place several small pieces of butter on the surface. Bake at 180-190°C.

Interesting facts about buckwheat flour

Interestingly, in terms of its chemical composition, buckwheat is closer to rhubarb than to cereal crops.

Scientists have never established when buckwheat was domesticated and began to be grown in Siberia and the Urals - in these regions it can still be found in the wild.

The Greek monks responsible for the Baptism of Rus' appreciated the nutritional value of the crop and began to grow it. That’s why it was popularly called “Greek cereal”, and people began to forget that it was an original Russian product.

Europeans who visited Russia in the 15th century took out the seeds of the plant and began to plant and grow it, albeit as fodder. The cereal was called Saracen, Turkish or pagan. Dishes from it began to be prepared closer to the 17th century, against the backdrop of another food crisis, but they did not gain popularity, even among the poor.

But when the pseudocereal began to be grown in America, it became in demand. Since the 19th century, grinding buckwheat began to be used in national cuisine. Bakuit pancakes with molasses or maple syrup were served in catering establishments and taverns. It was from there that the new product, and not from Russia, was brought to Britain and Germany.

Use of buckwheat flour in traditional medicine recipes:

1. For diabetes mellitus. To lower blood sugar levels 1 tbsp. l. mix into 250 ml of kefir with 2.5-3.2% fat content and drink throughout the day. The duration of treatment is 3 months.
2. For atherosclerosis. Infuse for 3 hours under a lid with 3 tbsp. l. grind in a glass of water. Pour into 1 liter of boiling water and cook for 15 minutes. You need to drink it in a day. Can be sweetened with honey and mixed with nut flour.
3. For anemia. Grind dried apricots, prunes, walnuts, raisins, a little buckwheat flour and add honey to a paste. Take for 1 month, 1 tsp. after each meal.
4. For weight loss and liver cleansing. Grinded buckwheat, 2-3 tablespoons, mixed with kefir and drunk instead of breakfast on fasting days. Short-term pain in the right side indicates that the bile is draining. Contraindication: cholelithiasis.

Buckwheat flour masks improve skin quality, increase tone and eliminate inflammatory processes. To cleanse and reduce sebum secretion, the grind is diluted to a mushy state with chamomile infusion; to moisturize the face and décolleté, mix 1 tbsp. l. with plum puree, 3 tbsp. l., egg yolk and 1 tsp. honey

You can buy buckwheat flour without any problems - it is sold in grocery and bread departments. The cost in Russia is from 40 rubles per 1 kg, in Ukraine - from 23 hryvnia for the same quantity.

Source: https://kz-nn.ru/sdelat-grechnevuyu-muku-domashnikh-usloviyakh/