What is Buckwheat?
Buckwheat is used as a gluten-free grain and it’s actually a fruit. It’s available roasted and as groats, flour, pasta and tea, and the flour can be made into pancakes or added to gluten-free muffin mixes.
Unlike wheat, it’s gentle on the digestive tract and is rich in the potent antioxidant flavonoids rutin and quercetin. In experiments, rutin has been found to prevent capillary fragility and high blood pressure. Quercetin lowers the blood histamine level and it has a strong anti-inflammatory effect as it inhibits leukotrienes, which are produced during an eczema flare-up.
While buckwheat flour is not as potent, it supplies dietary fibre and is a nutritious way to add skin-repairing nutrients into your diet.
Here's a recipe from The Eczema Diet book to make your Sunday crepes eczema friendly!
Buckwheat Crepes (GF)
Serves 2 adults, preparation time 7 minutes, cooking time 15 minutes
2 eggs, lightly beaten (or egg-free equivalent)
In a bowl, mix together the flours and bicarb soda. Gradually mix the rice milk into the dry ingredients, mixing until lump free. Mix in the eggs and vanilla essence.
Oil a small frying pan and heat to a medium-high heat. Using a measuring cup (¼ cup is ideal), pour in a thin layer of batter and cook lightly on each side, turning when the mixture begins to bubble. Repeat the process for each pancake. Top each crepe with rice malt syrup and sliced banana. Serve flat or rolled.
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