Being gluten-free or vegan doesn’t have to be miserable. You can slowly incorporate such a lifestyle through something delicious like the buckwheat banana blueberry pancakes seen here from Oh She Glows. Gluten seems to have become an evil word in our food lexicon nowadays. It conjures up negative images of illness, fatness, allergies, stomach issues, and digestive problems. If you are lucky enough to not have Celiac disease, which is the main reason why the gluten-free craze came about, you can still benefit from substituting with gluten-free alternatives. (You can read more about gluten here in my post back in February.)
Buckwheat has a nutty flavor and despite its name, is not related to wheat at all. In fact, it is a great substitution for anything made with wheat. Buckwheat can be eaten roasted or unroasted or in flour form. Buckwheat flour is most popular for making gluten-free baked goods or pancakes =). And in Eastern Europe, buckwheat is often eaten as a cereal, called kasha, which is essentially roasted buckwheat.
Buckwheat is high in protein, fiber, vitamins and minerals, particularly magnesium. If you get foot or muscle cramps, magnesium is a great mineral to help prevent that. Buckwheat is often eaten by dieters looking to lose some weight because it is high in insoluble fiber.
Buckwheat is a great substitution for your white rice or pasta. If you come from an Asian or Italian background, it may be difficult at first, but you can slowly integrate a cup of buckwheat into your rice or pasta.
Getting bored with eating brown rice in place of your white rice or pasta? Jazz up your grains with a little buckwheat. Other gluten-free gains to choose from include the very popular quinoa, wild rice, millet, and oats. Having a bit of variety in your whole grain repertoire will encourage you to eat them with more zeal!