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LOOKING for: Buckwheat waffles?

22 years ago

I have to eliminate wheat from my diet because of the gluten, and read that one can make nice waffles from buckwheat. I have never done anything with buckwheat, not even tasted it. If you are familiar with it, could you try to describe the taste, and tell me if waffles and other baked goods made with it is really tasty as is claimed?

I would also very much appreciate a tried and tested recipe for baked goodies with buckwheat.

I'll be doing a Google search, but have much greater trust in a recipe coming from someone here. Thank you for your time, Delina

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Comments (5)

bellowbelle
22 years ago
My first post in this forum....

I like the taste of buckwheat, in fact I have some of the flour...should find a way to use it...can't recall why I have it! I think I did make some waffles with it. I know that I've mixed it with various flours when I didn't have enough of the other, with okay results.

Another thing, I'm wondering if you could manage to eat Indian 'wheat' flour, which is Chapati flour. It's WAY less sticky/glutenous. It won't work as a direct substitute in most cases but you could see what you could do with it. Usually only found in an Indian or Asian store, maybe in some health food shops.
User
21 years ago
I am also interested in any recipes with buckwheat flour. My husband has restless legs syndrome, and we have found that his legs do not bother him at all if he stays away from gluten. The rice breads just do not hold together. I tried a bread machine loaf the other day with part cukwehat flour and part spelt flour. IT is very heavy and dense, but certainly better than the rice bread. Any recipes with no gluten would be appreciated.
THANKS!

Glenda
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Just got the spam...from Sweden. The names were "Lotta" (wife) and "Lars" (husband/researcher). Hmmm...sounds like "lotta liars" to me! Anyway, I am not overweight at all, but do live healthy. The last 13 weeks I was on the "Body for Life" program by EAS...consisting of Myoplex shakes (protein), healthy meals (6 small meals a day), 100+ oz. water a day and exercise. Surprisingly, I lost 10lbs! (went from 112 lbs to 102) I really didn't think I could/needed to lose any weight, but I did. Some people think the 2-3 shakes I had a day was weird, but it provided my body with the nutrients and protein it needed to build/maintain muscle and keep my body from eating the muscle it was trying to build. Before I started this program, I would come in to work and not even eat until 1pm. Some people think that skipping meals will help lose weight...it might not add any extra fat or sugar to your diet, but not eating anything is often worse than eating. Your body will eat away at your muscle and your metabolism will go into starvation mode and hold onto all fat you put into it...thinking it might need it to survive later on. Because of that, I would NOT recommend only eating 3 bananas a day (see some peoples emails above), or 3 of only one anything a day. Perhaps this bread does offer the nutrients your body needs to maintain itself, which is much better than starving it. It would be a great thing to have in the morning rather than skipping breakfast. But I would not make up a diet solely of bread. Also, the person who said "Wheat is very bad for somebody trying to lose weight...even ONE cracker made with wheat can stop weight loss in its tracks" is RIDICULOUS! Maybe if you are sitting on your butt hoping that not eating a few things will be the miracle to help you lose 10 lbs...but in reality, wheat bread, crackers, ect. have more protein, fiber, and nutrients than those without. Your muscles crave protein and nutrients and once you activate and build muscle, you will burn a TON more fat/calories than by just altering your diet a bit. I'm not saying become a musclehead (I am not one at all), I am just saying that wheat is very healthy AND will help you burn fat...lose weight. It's kinda like those people who think if you drink 120 oz. of water in a day you will be retaining a lot of water, but in actuality, if you try this, you will feel much thinner at then end of the day...your shoes won't feel so tight and your wedding ring might even spin around your finger. Try it sometime...ps, the more you do it the less you have to run to the bathroom, your body gets use to it. And finally, why would you think the only recipe that makes sense is the flour, salt & water only one. 2,000 years isn't THAT long ago. Remember the Bible stories and the last supper picture (no, I am NOT a Bible thumper, just making an observation). They had bread back then...and it isn't suprising that they learned to add nuts, dates, raisins, or spices to bread. ...
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gandbb
21 years ago
I am gluten intolerant and I tried all sorts of baking with alternative flours. None of my results seemed worth the effort. Others I know bake gluten free and like it, so I guess it is a matter of personal taste. Be sure to buy some xanthum gum. About a teaspoon added to an average recipe will improve the result considerably. Substituting about 1/4 cup of tapioca flour for whatever flour you are using will also help.

I was not able to use spelt. Still too much gluten in that for me. I think it depends on the nature of your allergy. I tried buckwheat noodles (the original soba)but found them way too heavy.
gandbb
21 years ago
I forgot to add that we got a reasonably good waffle using barley flour + the tapioca flour and xanthum gum that I mentioned above.
Ratherbgardening
20 years ago
Wow, this is a slow moving forum! Still need buckwheat info.? I use it a lot and would suggest the flour made from raw buckwheat for the milder flavor than the roasted groats have.
If you beat egg whites until stiff, you can fold them into the batter to lighten up any recipe.

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