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Buckwheat is not a grain, a cereal, or a grass, and it’s not related to wheat. Buckwheat is a triangular shaped seed related to rhubarb and sorrel. It looks and acts like a grain and has a hearty, nutty flavor.

To make things confusing, it is often referred to as a grain.

Buckwheat is a good substitute for wheat or grains containing gluten.  It cooks quickly, and is highly nutritious. Great news for those who are wheat or gluten sensitive.

Buckwheat is sold either raw or toasted. It can be mixed with rice, or other grains or seeds. Toasted Buckwheat sometimes called kasha,  has a more nutty flavor than raw buckwheat.  Either way it’s a wonderful side dish when sauteed with onions.

How To Cook With Buckwheat

• Buckwheat Bread: Bake bread with buckwheat flour.
• Buckwheat Morning Cereal: Cook raw, or toasted buckwheat seeds in water to make cereal.  Add fruit, cinnamon, salt, maple syrup, and hemp milk according to taste.
• Buckwheat Pancakes: Use buckwheat flour for morning pancakes.  
• Buckwheat Side Dish: Combine either cooked raw buckwheat, or cooked toasted buckwheat with sauteed onions, for a delicious side dish.
• Japanese Buckwheat Noodles: Prepare the noodles. Serve with sauteed vegetables.

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