Thursday, October 24, 2013

~ Hot Buckwheat Custard Cereal ~

In order to heal my autoimmune thyroid disease I have cut gluten out of my diet. It is working wonders and I am feeling like a normal person again. We don't eat oatmeal at this time. The phytic acid is so high in oatmeal that even traditionally prepared, it steals too many vital minerals.

Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrelknotweed, and rhubarb. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples. Wikipedia

Step 1: Soak your buckwheat. Grains are most nutritious when soak over night to release the phytic acid and then cooking in the morning neutralizes it. If I am going to take the time to soak it, I soak more than I need for another meal. Three cups of buckwheat soaked expands to almost 6 cups. You will only need 2 cups for a batch of cereal.

Update: After reading a bit more on buckwheat instead of soaking it you want to sprout it. Easy instructions are found here.

Step 2: Cooking. Drain your buckwheat and put 2 cups back into the pan. To really up the nutrition value I par-cook the buckwheat in bone broth. Then, I make a custard with 1 cup of milk, 3 egg yolks, 1/2 tsp of salt, 1 tsp of vanilla, and 1/4 cup of maple syrup if you wish. Heat, stirring constantly over medium heat until slightly thickened. Add custard to buckwheat and simmer until creamy and thick and buckwheat is done.

If you don't have the bone broth or wish not to use it, you can use 3 cups of milk in the custard recipe, cooking the buckwheat for about 20 minutes. Make sure to keep an eye on it and stir occasionally. I have found that cooking hot cereal with milk tends to burn more easily than cereal cooked in water. We loved to top off our cereal with a generous amount of butter, coconut oil, sprinkle of chia seeds, and honeyed pecans.

I will be ordering some buckwheat flour on my next Azure Standard order and be trying out these yummy looking cinnamon rolls


  1. I also do a gluten-free diet. Dr. Mercola thinks as many as 80-90% of people may actually have a gluten problem but don't realize it. There was a harmful mutation in the past that changed gluten in today's wheat. (But he also believes in eliminating grains from the diet.) I alternate Buckwheat with rice in my cooking, and also can use milllet, amaranth, quinoa and teff. I have been using teff flour to make a "crumbles" sweetened with honey for my birthday parties, but teff can also be combined with tapioca and rice flours for cake or bread. I don't use corn because it is on DoctorJ's bad list of foods that harm the intestinal villi, my problem, along with soy, gluten, and milk casein (except goat's milk casein, another bad mutation happened in western dairy cows). I haven't tried making buckwheat custard, it sounds interesting.

  2. Hi Hannah ~

    Between my intolerances and the baby's I am corn, soy, gluten, citrus, tomatoes, and processed dairy free. We milk A2 jersey cows, thank goodness we can still have raw milk.