Bouchard Family Farms Gluten-Free and Kosher Acadian Light Buckwheat Flour, 3lb Bag
- KP 134 Kosher Pareve.
- Gluten-Free with no additives, no preservatives, all natural.
- High in complex carbohydrates, potassium, phosphorous, iron, calcium, protein, and fiber.
- Contains twice the amount of B vitamins as wheat flour.
- Compares favorably with meat, eggs and milk as a source of protein.
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Our Acadian Light Buckwheat Flour is not a premix. Milled from buckwheat grown on the Bouchard Family Farm. This variety of buckwheat yields a flour much lighter in color and texture than other varieties. Use this nutty-flavored flour in any recipe that calls for buckwheat flour. Facts about Buckwheat: But first, a bit of history. The buckwheat grown in Aroostook county Maine has tiny white flowers and is known as silver hulled buckwheat. This variety is grown exclusively in the northern part of Maine and parts of Canada. The farmers grew and milled buckwheat for their own consumption and the middlings or bran were used for livestock feed. They also used the hulls to insulate their homes. The buckwheat plant is extremely hardy and resilient, which makes it easy to grow without the use of chemicals. The short growing season here in the St. John Valley is perfect for the 10-12 weeks required to produce the buckwheat seed. The word buckwheat actually comes from a Dutch word meaning beech wheat and refers to the fruit of the buckwheat, which resembles a tiny beech nut. Buckwheat is not a grain but an herb or fruit closely related to wild rhubarb, making buckwheat flour Gluten-Free. Cross contaminations is highly improbable because there is no rye, wheat, or barely grown on the farm. Our mill is used strictly to mill our own buckwheat. Buckwheat is high in complex carbohydrates, potassium, phosphorous, iron, calcium, protein, and fiber. It contains twice the amount of B vitamins as wheat flour.
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We vastly prefer using this flour to make our ployes from scratch, instead of using a pre-made mix. Our recipe is as follows:
* Put a kettle of water on to boil.
* In a large bowl, combine:
1.5 C Acadian Buckwheat flour (Bouchard's is one of the best!)
.5 C all purpose flour
2.5 tsp aluminum free baking powder
Scant 1 tsp salt
*Mix dry ingredients thoroughly. (You could sift them together, but I'm lazy & don't want to wash the sifter, so I just mix well with a fork.)
* Stir in .75 C cold water (I use a wooden spoon for this part.)
* Stir in enough boiling water to make a thin batter, almost like a crepe batter. At least two cups, but in drier weather it may take three cups. Add some water, stir a bit, add some more. Stir until completely smooth.
* Let the batter rest for 10 minutes.
* Cook on a hot dry skillet. I use either a well seasoned cast iron skillet, or a large nonstick griddle. Make a 5" wide "pancake" shape, with about 1/4 C of batter. It should spread easily with the back of your ladle, but if it doesn't, add more hot water. Within a few seconds, it should bubble like mad, and start to dry from the outer edges in. Don't flip - ployes are cooked only on one side! They're ready when no more stream is coming from the air bubbles.
The flour has a very neutral flavor and no grit. I can have waffles again!!!!!!! Yeaaaaaa, thank you GOD!!! There is nothing worse that a gritty, heavy, gluten-free waffle. Now, if only I can make a gluten-free biscuit that tastes as good as the original!
If you are monitoring gluten intake or just want to experiment with buckwheat in your baked goods, this one is delicious, easy to work with, and worth the price. I will definitely purchase it, again.
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