The various importance of buckwheat gluten
Buckwheat gluten is confused with regular wheat. Most of the time people get confused and treat it like corn. But it has no similarity or any botanical relationship between them. 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 should generally avoid consuming gluten.
Why is it so named
Buckwheat is also known as “beech wheat”. The reason for this name lies in its shape. It looks like a big beech seed. They are turned into flour when ground and are used like wheat. It is more of a fruit seed than a cereal. People usually use buckwheat to replace other grains and foods on their food list. The nutritional information shows that it has similarities with cereals.
Nutritional values of buckwheat gluten
Research results from the Thomas Jefferson Agricultural Institute show that buckwheat gluten offers a unique nutritional profile among grains. It contains 12% protein when shelled and the amount of lysine it contains is also high. It also contains a low amount of fat of around 2%, 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. This is why it is used to prepare most traditional foods like soba noodles, pancakes and porridges. Porridges are usually made from rolled or whole groats. Buckwheat pancakes are one of the most common favorite foods made from buckwheat. 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 is a notable addition to various baked goods. It also has a stronger flavor than other regular cereals. The flour is lighter than the others and the foods made with it are really pleasing both visually and when tested. Products cooked with buckwheat have coarser and denser textures. These are similar to foods like sprouted whole grain breads.
Cooking with buckwheat gluten
People with celiac disease should avoid gluten. Therefore, many people use buckwheat as part of their cooking arsenal. Several other gluten-free flours like corn starch, sweet rice flour, corn starch are commonly mixed with buckwheat to prepare various recipes. This helps to make paste more sticky like guar gum and gelatin. It also replaces the roles played 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 gluten-free. Buckwheat made by a reputable manufactory can help you with this.