January 26, 2021 1 min read

Just like other traditional cereals, kasha can be steamed, boiled, or baked. To prepare whole kasha, rinse the groats well, and add a cup of water to the pot. Bring the water to a boil and let it simmer for 15-20 minutes. To prepare cracked kasha, add two and a half cups of liquid to half a cup of the kasha, and cook on the stovetop for about twelve minutes.

If you want to use kasha flour for baking purposes, there is one hold up; since buckwheat is a gluten-free grain, it will not work well for baking bread, which needs to be leavened. To work around this, pair the kasha flour with another flour that has a high gluten content. One advantage of kasha flour is it can be used to make gluten-free pancakes, as pancakes don’t need leavening from gluten. This is just one of a multitude of ways kasha will make a healthy and versatile addition to your pantry! Store kasha in an airtight container in a cool, dry place.

Read our previous blog, Why Organic Buckwheat Kasha? Part 2 - Nutrition for information about kasha's nutrition. Check out our other blogs for more information on our organic ingredients here 

 Try our USDA certified organic Buckwheat Kasha 

Yummy Buckwheat Recipes 

Other Buckwheat Kasha Blogs:

 


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Kinsey Taylor
Kinsey Taylor


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