“Kasha” refers to whole, often roasted, buckwheat groats. Most commonly ground into buckwheat flour, it is used to make Japanese soba noodles and it is a versatile, gluten-free flour with a strong, hearty flavor. lgss grinds her own buckwheat flour from kasha. She uses it in “bread, muffin, cookie, and cake recipes,” as well as in pancakes and even chipotle cornbread. Some recipes are designed for buckwheat flour, but lgss also uses it to “de-glutenize” mainstream recipes that call for wheat flour. “I add some xanthan gum (1 teaspoon for up to 3 cups of gluten-free flour) to hold things together,” says lgss. “We buy the groats and grind our own flour, as needed, using the Vita-Mix for large batches and a coffee/spice grinder for smaller amounts. I usually don’t use buckwheat flour alone but along with millet, brown rice, sorghum, amaranth, garbanzo, quinoa, or other flours.”

bagelman01 uses whole kasha in more traditional ways. You can use it to stuff chicken or turkey, he says, or use it as an extender in meatballs or meatloaf. Or crush kasha with a rolling pin and use it instead of bread crumbs to dip a large veal chop in before frying. It’s great in kasha soup or kasha barley soup, or in a noodle kugel with fried onions. “And for the dairy (milchige) side of the kitchen, serve as a hot cereal for breakfast with milk instead of farina,” says bagelman01.

Board Link: Kasha, Buckwheat, Soba +

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