{"id":385675,"date":"2010-03-03T18:17:07","date_gmt":"2010-03-03T23:17:07","guid":{"rendered":"http:\/\/green.yahoo.com\/blog\/ecomii_healthy_living\/85\/gluten-free-buckwheat-crepes.html"},"modified":"2010-03-03T18:17:07","modified_gmt":"2010-03-03T23:17:07","slug":"gluten-free-buckwheat-crepes","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/385675","title":{"rendered":"Gluten-free buckwheat crepes"},"content":{"rendered":"
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Despite its name, buckwheat is neither a wheat<\/a> nor a gluten<\/a>.\u00a0 Although it is commonly treated like a grass or a cereal, buckwheat<\/a> is actually the fruit seeds from a plant, or an agricultural weed known as Fagopyrum esculentum<\/a><\/em>.<\/p>\n

Buckwheat is a hearty whole food<\/a> that can be grown in poor soil and weather conditions; it originated in Northern Europe and Asia.\u00a0 In North America, we often find buckwheat ground into flour, which is an excellent alternative to wheat flour or other glutinous flours, such as spelt, rye, and kamut.<\/p>\n

Buckwheat<\/a> is high in calcium and protein and can be found as a substitute for wheat in gluten-free beer<\/a>, and its kernels, also known as groats, are an excellent substitute for rice or quinoa.\u00a0 To top it all off, the hulls of buckwheat are commonly used as fillings for pillows, and as a renewable natural resource, this product is much more environmentally friendly than a synthetic poly-filled pillow.<\/p>\n

Most importantly though, buckwheat flour was the original flour used to make crepes.\u00a0 So for a little gluten-free delight, give this recipe a try:<\/p>\n

Gluten-Free Buckwheat Crepes<\/h3>\n

Ingredients (for 6 crepes):<\/strong>\n<\/p>\n