Grain-free, gluten-free, anything that is remotely like bread free. Life is hard when eating bread and gluten (due to the after effects) but also extremely hard when having to avoid it. In all honesty, the majority of tasty treats have gluten and grains in and if you don’t know a few tricks life can be dull without them.
Lucky we know the tricks! Buckwheat, an alternative to bread, grains, cereals and many other much-loved staples, is my our latest obsession. Buckwheat bread, pasta, noodles, pancakes, cake, brownies – you name, we have used buckwheat for it. Buckwheat is derived from the seeds of a flowering plant, so is not actually a grain or a cereal. It is actually really closely related to rhubarb.Buckwheat belongs to a food group that many call “grain-like seeds”. According to The Body Ecology Diet, grain-like seeds do not feed intestinal bacteria/candida overgrowth and are easier to digest than grains from true cereal grasses, like wheat, rye, and barley.
Other benefits of buckwheat include;
High in magnesium: This mineral relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure
High in fibre: Eating foods high in insoluble fiber, such as buckwheat, can help women avoid gallstones, shows a study published in the American Journal of Gastroenterology.
High in tryptophan – a mood boosting, sleep enhancing amino acid that helps regulate our appetite.
Best source of high-quality, easily digestible proteins.
Good for your cardiovascular system
Regulates blood sugar levels
Buckwheat comes in the form of oats, flakes, noodles, flour and its raw natural form and can be used to make almost anything. Find our favourite buckwheat recipes here.
Photo Credit: ALT/HEALTHY