Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are. But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso? Here is a growing glossary of ingredients that may be slightly off the beaten path.
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The whole buckwheat seed. Buckwheat groats can be cooked whole, can be soaked and sprouted, and can be ground to make white buckwheat flour. Buckwheat is a gluten-free seed that behaves very much like a grain, and is related to rhubarb. It is high in protein and complex carbohydrates, and is a low glycemic index food. It is a good choice for diabetics and those struggling with hypoglycemia.
If cooking whole grain buckwheat groats, soak in 6x as much water for 6-8 hours, drain, and rinse well. Place in a saucepan with 2x as much water, bring to a boil, cover, and reduce to a simmer and cook for 15-20 minutes, until buckwheat has absorbed water and groats are tender.