Instructions: Cooking Hints! When cooking whole kasha or whole buckwheat groats, its unnecessary to use an egg to coat the kernels. The thin seed coating on whole buckwheat shields each kernel while it cooks, keeping particles separate and fluffy. Egg white works just as well as whole egg, when cooking fine, medium or coarse kasha. On these granulations of kasha, the thin seed coatings are cracked. Use an egg, egg white or egg substitute to seal each particle and keep starch granules from sticking together.

Follow package directions.

For fluffy kasha and tender groats, boiling hot liquid gives the best results. Broth-homemade, canned or from a bouillon cube or powder- adds more flavor than water.

Cooking times vary for fine, medium, coarse or whole kasha. Follow times on package, keep heat low, and dont lift the lid to peek! Buckwheat flour is a bakers delight. Make tender pastry crusts and rolled cookies. If you rework dough, it wont be tough-because its gluten-free. For the same reason, pair buckwheat flour in cakes, muffins and yeast breads. Without some gluten for support, these might collapse.

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