Why Buckwheat Kasha? Part 3 - Cooking Tips

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:

• Why Buckwheat Kasha? Part 1 - History
• Why Buckwheat Kasha? Part 2 - Nutrition

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