Raw Buckwheat (white buckwheat) vs. Toasted Buckwheat (kasha)

Home The Candida Forum Candida Questions Raw Buckwheat (white buckwheat) vs. Toasted Buckwheat (kasha)

This topic contains 0 replies, has 1 voice, and was last updated by  Hope 7 years, 11 months ago.

Viewing 1 post (of 1 total)
  • Author
  • #63759

    Topics: 22
    Replies: 187

    Hey, everyone!

    I just wanted to toss this info out there for any of you who have maybe tried kasha buckwheat and disliked it. Me too! The kasha, or toasted buckwheat, is sort of golden brown in color and the flour from it is quite brown with a *very* strong taste. Raw buckwheat, on the other hand, is yellowy-green in color and makes a much lighter tasting flour when ground. I like to buy whole, raw buckwheat groats and grind them in an old (clean!) coffe grinder to make flour easily. This flour isn’t really “white” – it’s similar in color to millet flour although not quite as yellow. It’s often referred to as “white buckwheat flour”, though, to help differentiate it from the toasted buckwheat (kasha) flour. The white buckwheat flour hasn’t been refined at all, it’s whole buckwheat. It’s just lighter in color and milder in taste because it hasn’t been toasted. I much prefer the white buckwheat flour when I bake on ocassion, and thought maybe some of you would like to try it out 🙂 It’s also nice mixed with millet flour (which I also grind in my little coffee grinder).

    Hope this helps out!

Viewing 1 post (of 1 total)

The topic ‘Raw Buckwheat (white buckwheat) vs. Toasted Buckwheat (kasha)’ is closed to new replies.