Wheat free and Gluten free
The flavor is stronger than raw buckwheat, and the texture is drier.
Instructions: Kasha, or toasted buckwheat can be boiled like rice. But the real secret for a light fluffy texture is to seal kernels with an egg before hot water is added. Mix 2 cup of Kasha with one beaten egg to coat, and place them in a skillet on medium heat. Let dry for 2-4 minutes, stirring occasionally. Pour 2 cups of boiling water on the buckwheat. Reduce heat to low. Cover and steam for 10-15 minutes until water has been absorbed and kernels are tender.
Shelf Life: 2-3 months on the shelf; 6 months in freezer
Analysis: ½ cup cooked contains: 104 calories, 3.5 grams protein, 1.5 grams fat, 12 grams carbohydrates, 0 mg sodium, 2.5 grams fiber.
Product of Canada
Certified organic by QAI