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Dec 4, 2009 05:48 PM

buckwheat for cornmeal

This might sound like nonsense, but does anyone think there's any way to sub buckwheat groats for cornmeal in something like a cornmeal muffin recipe? I just found out I have about a billion food allergies, so I may just be grasping at straws here in my brainstorming frenzy.
Any advice appreciated!

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  1. I don't know that I would try any one-to-one correspondence in any corn meal muffin recipes. Just go on Google and search for buckwheat muffins or whatever and you'll get some good recipes. I saw a good buckwheat and poppyseed muffin.
    I know you can make buckwheat polenta. You just use different sauces and treat it differently from corn polenta.
    I attended a conference in Ljubljana, Slovenia once. The evening meal had buckwheat in every dish. Buckwheat crepes, buckwheat dumplings, buckwheat stuffing in a chicken, buckwheat polenta with a nice sauce, and on and on. From then on, everyone who attended called it the buckwheat conference.

    Plain old kasha is great as a substitute for rice.

    1. There are enough buckwheat muffin recipes circulating to provide you with a good base for making muffins with that ingredient without having to adjust a recipe by exchanging ingredients. Cornmeal and buckwheat react quite differently in the presence if liquids and leavening agents and, IMO, it isn't worth the time that it would take to experiment with exchanging recipe ingredients to accomplish your stated goal.