Cream of buckwheat porridge is a tasty and nutritious alternative to oatmeal and other grain-based hot cereals. While low in calories as well as gluten-free, it is nonetheless a nutrient-rich, flavonoid, and protein powerhouse to help kickstart your day.
Who doesn’t love a hot bowl of porridge for breakfast? If you are grain-free, cream of buckwheat makes a delicious alternative that is reminiscent in taste and texture to cream of wheat or cream of rice.
Try the easy recipe below and see for yourself!
Why Soak before Cooking
Buckwheat is a pseudocereal and not technically a grain, nonetheless, it is quite high in the anti-nutrient phytic acid. This substance can cause gastric distress and block mineral absorption.
Hence, it is important to take the time to soak the cream of buckwheat cereal first before cooking.
A simple soak similar to what you would do when making overnight oats or cooking millet works fantastically well for eliminating this problem.
Your stomach will thank you for the extra effort to make this delicious cereal easier to digest!
Which Diets Include Buckwheat Cereal?
While buckwheat is a Paleo food, those on GAPS, SCD, Keto, or other carb-restricted and gut-healing diets should not consume it due to its starch content.
For GAPS, after a couple of years of gut healing, traditional foods like buckwheat are usually tolerated very well when reintroduced into the menu.
Cream of Buckwheat – Traditional Method
Delicious soaked buckwheat porridge that is both gluten and grain free with a texture and taste similar to cream of wheat.
Ingredients
- 1/2 cup cream of buckwheat preferably organic
- 2.5 cups filtered water
- 1/2 tsp sea salt
Instructions
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Place cream of buckwheat and 1.5 cups of water in a pot. Stir and cover. Leave on the counter for 8 hours or overnight.
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In the morning, add remaining water to the pot, add the salt and bring to a boil. Reduce heat and cook until smooth and desired thickness, about 5 minutes.
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Serve immediately with a whole sweetener or fruit and healthy fat of choice such as butter, ghee or coconut oil.
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Refrigerate leftovers.
Recipe Notes
Substitute dairy milk, store bought or homemade coconut milk or a healthy milk substitute for the filtered water if desired for a creamier porridge. Half water and half milk works well too.Â
I purchased a large bag of organic buckwheat groats, can I soak those overnight and blend them in the morning prior to cooking?
Shouldn’t the initial soaking water be discarded and then proceed with fresh filtered water for cooking? Thank you kindly in advance for reply.