Gluten is a protein found in wheat, rye, and barley.  Buddist monks discovered gluten. The monks were vegetarians that were trying to replace meat or the texture of meat in their diets which lead to the discovery of gluten.  They found that when they submerged wheat flour dough in water the starch washed away. This was an astonishing culinary discovery, what was left was a gummy mass that had a meat like texture. Whala GLUTEN! Gluten is still used to make meat substitutes.

BUCKWHEAT WAFFLES (buckwheat isn’t grain, it’s a grass that produces a seed that is used like wheat)

1 cup pure buckwheat flour, 1 teaspoon baking powder, 1/8 teaspoon fine sea salt, 1 large egg, 1 egg white, 1 1/4 cup buttermilk, 1/2 teaspoon baking soda, 1 tablespoon vegetable oil, 1 1/4 tablespoon molasses, powdered sugar for dusting.

Dump the flour, baking powder, salt, and baking soda in a bowl, mix well.  Add the milk. oil and molasses, mix well.  Add the egg. In another bowl beat the egg white until it peaks.  Fold the egg whites into the batter.  Turn the waffle iron on medium.  Spray iron with cooking spray.  Add batter to iron, close and cook for approximately 2 1/2 minutes. Remove from iron dust add butter and immediately serve.


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