Buckwheat is a fruit seed that is an ideal substitute grain for people who are sensitive to wheat. Buckwheat can be ground into a flour, cooked whole, or used as an alternative to rice, in addition to pancakes and waffles or made into a porridge.
Hulled seeds of the buckwheat plant. Not related to wheat, it is a fruit seed related to rhubarb and sorrel
Great in salads, soups, granola, energy bars and balls, cakes, slices, bread. Roasting hulled buckwheat before cooking it creates an earthier, nuttier taste and aroma. Prepare like rice or mill to make your own buckwheat flour