This month we’re featuring buckwheat in the Twelve Months of Grain. I made Buckwheat Chia Bread.
Here is the link for the recipe: https://biancazapatka.com/en/buckwheat-chia-bread/
Buckwheat is a flowering plant in the knotweed (smartweed/buckwheat) family. It’s cultivated for its grain-like seeds. Many farmers use it as a cover crop to cover the soil to prevent erosion, improve soil fertility and quality, preserve water, and help control pests and weeds instead of as a harvestable crop.
Buckwheat has been cultivated since the 6th millennium BC in southwestern China.
Despite its name, buckwheat isn’t a type of wheat, cereal, or grass. It’s gluten-free. Interestingly, many people in Japan are seriously allergic to buckwheat. If you are allergic to latex or rice, you are more likely to be allergic to buckwheat.
If you are gluten sensitive or have Celiac Disease, always make sure any gluten-free product is safe from cross contamination with wheat products in fields or food processing plants.
Raw dry buckwheat is only 10% water. It is high in carbohydrates (72%), 13% protein, and 3% fat. It’s a rich source of fiber, the three B vitamins, niacin, riboflavin, and pantothenic acid as well as vitamin K, choline, and niacinamide. Minerals in buckwheat include manganese, copper, magnesium, iron, and phosphorus.
Adding buckwheat to your diet may help you reduce inflammation, manage blood pressure, and reduce your risk of a heart attack.
I selected the groats because I wasn’t sure which recipe I was going to choose. When I found this recipe, I decided to make my own buckwheat flour. FYI, next time I will be buying buckwheat flour to save time.
This recipe is simple and easy to make. It requires few ingredients and the directions are spot-on. You’ll enjoy Bianca Zapatka’s website. I look forward to trying more of her recipes.
Full disclosure, I spaced out on the type of pan I used. I was so concerned about the 8x3 measurement that I selected a shallower pan instead of a loaf pan. My bread is a little flatter, but still delicious. I topped my loaf with pepitas instead of sunflower seeds.
This is a versatile bread that’s vegan and gluten-free. It’s not sweet, but pairs well with nut butters and fruits, especially bananas. It also goes well with soups.
Next time I prepare this recipe, I’ll use the proper pan and not waste time grinding my own flour.
Links to Recipes Featured in The Twelve Months of Grain:
January – White Rice – Stuffed peppers (my own recipe – check our January 2026 issue)
February – Teff – Spicy Chocolate Pudding – www.teffoo.com
March – Oats - https://www.bigoven.com/recipe/oatmeal-apple-carrot-cake-no-flour/3117668
April - Quinoa - Spinach Mushroom Quinoa Skillet Recipe – Healthy Meatless Dinner | Eatwell101
May - Amaranth https://food52.com/recipes/44888-amaranth-breakfast-porridge
June – Farro https://www.themediterraneandish.com/farro-salad-recipe/
Lemony Greek Salad Dressing: https://www.themediterraneandish.com/ladolemono-greek-salad-dressing/
July – Barley https://www.foodandwine.com/recipes/mushroom-barley-soup
August – Black Rice https://flavorthemoments.com/asian-black-rice-salad-with-ginger-orange-dressing/
September – Freekeh https://thisishowicook.com/freekeh-green-wheat-of-middle-east/
October – Spelt https://greatbritishspeltrecipes.com/recipe/spelt-lentil-soup/
November – Buckwheat https://biancazapatka.com/en/buckwheat-chia-bread/