Buckwheat flatbreads are one of my staple foods. For a grain-free or low-carb diet they’re so great, because they nicely replace grain-based flatbreads, and also give you something you can easily turn to. And for anyone, specialist diet or free to eat anything, they’re a tasty and nutritious food, and something a little different. Buckwheat is an ancient pseudo-grain, a fruit seed, eaten by man (scrap that sexist term and replace with people!) since before 4000 BC. Health lowdown – it is less acidic than grains, thought to be neutral or slightly alkaline forming. Buckwheat flour also has a lower GI/GL than conventional flours, has a higher protein content and is super healthy, being anti-inflammatory, and a good source of mangenese, magnesium, copper, fiber and phosphorus. Health benefits include being good for your cardiovascular system. Diets that contain buckwheat are linked to having a far lower risk of developing high cholesterol and high blood pressure. Buckwheat is high in flavanoids, phytonutrients that protect against disease. And it’s tasty, and versatile, and easy to bake with.
i ♥ buckwheat!
On a daily level, if you are avoiding, or cutting out completely, grains and other carbs such as potato for health reasons, such as I do for joint pain relief, a good carbohydrate source such as buckwheat makes life so much easier and more pleasurable. Buckwheat flour makes excellent breads (yeast or flat), cakes and biscuits, and can pretty much do anything that any other wholemeal flour can do, particularly in combination with binders such as psyllium husk for baking, with the extra benefit of being really healthy and suitable for everyone, whatever your dietary needs. And unlike other gluten-free flours, buckwheat holds its moisture better and does not dry out too fast.
This flatbread is so easy and quick to make, and you can eat it by itself with a spread, dip, as a wrap, with a curry, the list goes on. They’re completely versatile. I recommend having them with buckwheat and olive sausages and vegan coleslaw with sauerkraut, it’s such a good combination. Or you could have the flatbread with nigella seed cashew cheese, or coconut cream of vegetable soup, or this delicious chickpea and sweet potato curry, or anything you fancy!
- 100g buckwheat flour/ 6 heaped tbsp
- large pinch of sea salt, Himalayan pink salt
- cup of water
- drizzle of olive oil