This past January I finally got retested for food allergies after twenty years! I’m still going through the process and will tell you all more about it when it’s done or at least mostly done mid-March. For now, I want to tell you about the exciting thing that did happen; I got to try something new! I was given the green light to try buckwheat at home.
How to add a new food to your diet safely
Please note that this is what I did after talking to my doctor and that you need to get the green light and talk to your doctor before introducing any new food (especially one that may be have been considered an allergen).
I was REALLY excited to be able to try buckwheat. The big reason I went for testing was to see if I would be able to cross off any foods from my list of allergens. Since I tested negatively to buckwheat on the skin prick and had no history of a reacting to it, honestly it’s because I’ve never tried it since we were told to avoid it over 20 years ago, my doctor explained that I could give buckwheat a go.
She explained to try a little, wait, and then try some more. If I felt any symptoms of a reaction to stop and take the appropriate medications, which would be my side during the whole process.
A few precautions I took before trying a new food:
1. Before eating the buckwheat, I made sure that the flour I used had no traces of any other of my allergens and that whatever I ate with it was also 100% allergen free.
2. I did not have any antihistamines in my system.
3. I was relaxed and made sure not to get stressed or panic. I have talked myself into believing I was having a reaction in the past – so I needed to make sure I was calm and level-headed.
4. The way I went about trying the buckwheat was I ate a little piece, waited around ten minutes, no reaction. So I ate a little more, waited five minutes, still no reaction. Then I ate a whole slice of bread, nothing. Success! I did the same thing the next day and still no reaction. I did this for four days and no reaction! So I feel like I can successfully say that I can eat buckwheat!
8 Buckwheat Recipes to Try
Since I had no idea how to use buckwheat I reached out to fellow food bloggers for some ideas. I used Mi Gluten-Free Gal‘s Buckwheat Bread recipe, which contains buttermilk, sugar, and raisins (I also made sure those ingredients we 100% allergy friendly). The bread is super easy to make, has a lovely dense texture, and yes I would totally bake it again.
Buckwheat does have a very earthy taste to it, and I am happy to have been forewarned by Erin, of Texanerin Baking, she also helped me source the allergy-friendly buckwheat flour. Thanks, girl!
Next, I hope to try something with buckwheat groats, I’m thinking about upping my oatmeal game or using them like Shahla from My Berkely Kitchen who adds the groats for crunch where you would typically use nuts.
Using Buckwheat Flour
Buckwheat Bread from Mi Gluten-Free Gal
3-Ingredient Buckwheat Galettes from Whole New Mom
Whole Grain Gluten Free Buckwheat Pancakes (Vegan) from The Fit Cookie
Gluten Free Kladdkaka from Texanerin Baking
Healthy Power Muffins from Go Dairy Free
Using Buckwheat Groats
Have you added a new food to your diet? What were the steps you took?