BillB
Well-Known Member
- Messages
- 633
- Location
- Luxembourg
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Impolite people, yobbish behaviour, pretentious people.
In Brittany last year I took to having a galette for lunch frequently and discovered that they are made from "blè noir" (black wheat). If you haven't had a galette in Brittany or Normandy let me say they are thin, lacy pancakes, blackish in colour and are served with a variety of fillings from grated cheese to ham to shrimps to eggs or a combination of some of these, and then the edges are folded inwards. Anyway, this black wheat puzzled me considerably so I looked it up on the internet to find that it is called buckwheat in English or if you are buying it in France it is sold as "farine de sarrasin".
Buckwheat is not a wheat or corn of any kind but is related to the rhubarb plant. My research shows that it helps to lower BG levels. In the States I used to love their pancakes for breakfast with maple syrup but that is so over the top for me now. However, I discovered that buckwheat pancake mix is available everywhere and so is sugar-free syrup so it is now back on my menu.
The drawback is that it is virtually impossible to substitute buckwheat totally for wheatflour as it becomes almost impossible to handle and cook. The good news is that if you mix buckwheat and wheatflour 50/50 you get a dough that can be worked like regular dough, but the carbs in wheatflour are cut in half.
Anybody else tried this? It would be interesting to hear any experiences that our posters have had.
Buckwheat is not a wheat or corn of any kind but is related to the rhubarb plant. My research shows that it helps to lower BG levels. In the States I used to love their pancakes for breakfast with maple syrup but that is so over the top for me now. However, I discovered that buckwheat pancake mix is available everywhere and so is sugar-free syrup so it is now back on my menu.
The drawback is that it is virtually impossible to substitute buckwheat totally for wheatflour as it becomes almost impossible to handle and cook. The good news is that if you mix buckwheat and wheatflour 50/50 you get a dough that can be worked like regular dough, but the carbs in wheatflour are cut in half.
Anybody else tried this? It would be interesting to hear any experiences that our posters have had.