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Associate.com - Share Your Recipe!

Recipe Name: All About Buckwheat! Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
The many forms of Buckwheat!: Buckwheat Seed: It's a fruit, not a
grain. Planted around the world. Triangular hard hull. Fresh seeds
can be sprouted; ready-to-eat in about 5 days. Kasha: Hulled and
roasted to bring out distinctive, nutlike flavor. Packaged four ways;
whole, coarse, medium, fine. Whole Buckwheat Groats: Hulled and
unroasted. Mild-flavored. Better than barley or rice! Cream of
Buckwheat: 100% pure groats milled to the size of sesame seeds. Look
like corn grits and other "cream of..." cereals, but taste better.
Buckwheat Flour: Both light and whole buckwheat flour are 100%
buckwheat. Gluten-free. For fiber and flavor, each contains very
finely milled particles of buckwheat hulls (more in whole flour). From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


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