Buckwheat Pizza Crust

I looked into this and Ray's recipe should be safe because he uses groats. This is the info I found out about them.

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Hi Cargo, Ray, and Sara!

I looked into this and Ray's recipe should be safe because he uses groats. This is the info I found out about them.

Unlike the shoots of the buckwheat plant, buckwheat groats, or seeds, are not generally problematic because they contain only trace quantities of fagopyrin. Buckwheat groats are commonly sold as kasha or are ground into buckwheat flour, which is used to make soba noodles and buckwheat pancakes. These foods have long been used as staples in many cultures and appear to be perfectly safe. The danger lies not in the grains, but in the mature green buckwheat plants that some animals may ingest, and in the young green shoots, which increasing numbers of health-conscious individuals are consuming. These foods contain large quantities of toxic fagopyrin.

does anyone know if buckwheat groats mean just hulled seeds or they also have to be broken into fragments? and if they are broken will they sprout? I love using buckwheat for wonderful texture so would know to make sure I am not sprouting the wrong kind.

I looked into this and Ray's recipe should be safe because he uses groats. This is the info I found out about them.

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does anyone know if buckwheat groats mean just hulled seeds or they also have to be broken into fragments? and if they are broken will they sprout? I love using buckwheat for wonderful texture so would know to make sure I am not sprouting the wrong kind.

Ray,

How do you think this recipe will hold up if I omit the flaxseeds? Soaked or sprouted, ground or not I can't seem to digest flax. Grrrrr.... so frustrating as its a binder for so many great recipes!

I'm back with more info that I found very helpful, from someone who experienced toxicity. The article is at: http://www.townsendletter.com/Dec2004/buckwheat1204.htm

Here is the text that prefaces the link:

"OUR OVERDOSE EXPERIENCE:

Yes, you read it right! If you haven't already heard, Allan and I had an

interesting experience last month when we ate too many buckwheat greens over about a one month time period. We suffered from a toxic reaction from the greens called

fagopyrism. To read more about our experience click here or here. Please warn anyone that you know that may be sprouting buckwheat greens to

juice, blend or eat in salads--also, there are no ill effects from eating raw

sprouted buckwheat groats :)--the toxicity only occurs when the whole seed is

sprouted for greens."

Hello to all--thanks to everyone for the info! I am new to sprouting (have lentils and buckwheat groats sprouting on my counter as we speak), and wonder if the "young green shoots" are from plants or sprouts? (ie no worries with sprouts that grow in 36 hours?)

Hi Cargo, Ray, and Sara!

I looked into this and Ray's recipe should be safe because he uses groats. This is the info I found out about them.

Unlike the shoots of the buckwheat plant, buckwheat groats, or seeds, are not generally problematic because they contain only trace quantities of fagopyrin. Buckwheat groats are commonly sold as kasha or are ground into buckwheat flour, which is used to make soba noodles and buckwheat pancakes. These foods have long been used as staples in many cultures and appear to be perfectly safe. The danger lies not in the grains, but in the mature green buckwheat plants that some animals may ingest, and in the young green shoots, which increasing numbers of health-conscious individuals are consuming. These foods contain large quantities of toxic fagopyrin.

Sprouting buckwheat can be dangerous as sprouted buckwheat contains a naturally occurring toxin called fagopyrin. It can lead to skin rashes and sunlight sensitivity.

More information here! http://www.gillesarbour.com/buckwheat.php

Ray,

what's the difference between buckwheat groats & buckwheat?

how do you sprout the bw groats?

Thanks :)