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Buckwheat gluten is confused with normal grain wheat. Most of the time people get confused and treat it like wheat. But they have no botanical similarity or relationship to each other. Their only similarity is that they both come from plants. Buckwheat flour does not contain gluten and helps people with celiac disease. People affected by this disease usually need to avoid gluten consumption.
Why is it called that
Buckwheat is also known as “beech wheat”. The reason for such a name lies in its shape. It looks like a larger beech seed. They become flour when milled and used like wheat. It is more of a fruit seed than a cereal grain. People generally use buckwheat to replace other grains and foods on their food list. The nutrient information shows that it has similarity to cereals.
Nutritional values of buckwheat gluten
Research results from the Thomas Jefferson Agricultural Institute show that buckwheat gluten provides a unique nutritional profile among grains. It contains 12 percent protein when shelled and the amount of lysine found in it is also high. It also contains a low amount of fat, around 2 percent, making it a lean grain. When cooked, it can be a good source of manganese, magnesium, tryptophan, and many other dietary fibers.
The use of buckwheat and its
Buckwheat does not contain gluten. That is why it is used to prepare most traditional foods such as soba noodles, crepes and porridge. Porridge is generally made with wholemeal or rolled semolina. Buckwheat pancakes are one of the most common favorite foods made from it. It is prepared using a mixture of buckwheat with traditional whole wheat. It gives a lighter texture due to its inherent gluten.
The appearance of buckwheat is a dark color. It contains a high fiber content and that makes a remarkable addition to various baked goods. It also has a strong flavor than other regular beans. The flour is lighter than others and the foods made with it are really pleasing both to the eye and when tasted. Buckwheat baked goods have thicker, denser textures. These are similar to foods like sprouted whole grain breads.
Baking with buckwheat gluten
People with celiac disease should avoid gluten. Therefore, many people use buckwheat as part of their baking arsenal. Various other gluten-free flours like cornstarch, sweet rice flour, and cornstarch are usually mixed with buckwheat to prepare various recipes. Helps make dough stickier like guar gum and gelatin. It also helps to replace the functions performed by gluten.
Buckwheat gluten is the main concern during cross contamination. Therefore, you need to be vigilant when buying buckwheat. If you are advised to avoid gluten, make sure your buckwheat flour is free of it. Buckwheat made by a reputable manufacturer can help you in this regard.