Buckwheat, The Ancient Grain Back in Fashion

Buckwheat is an excellent gluten free option for many grain dishes. Ground into a flour for use in breads, pancakes and other baking or whole as a cereal or rice substitute. Toasted Buckwheat is referred to as Kasha and not suitable for those on a raw food diet.

Buckwheat is also used to make gluten free beer and whiskey.

The hulls are often used as a filling for upholstery including pillows.

Do They Fit My Diet?

Vegetarian – Yes
Vegan – Yes
Raw Vegan – Yes
Fodmap Friendly – Yes

Buckwheat Benefits

Versatile
Gluten Free
Macrobiotic. Great For Winter Eating

How To Use

Breads
Pancakes
Cereal
Rice Substitute

Buckwheat Benefits & Nutrition

Buckwheat is starchier than other seeds like flax seeds or pumpkin seeds and has a glycemic index of 54 although 4-7% of the starch content is resistant starch, escaping digestion in the colon and contributing to gut health.

Not being a true true cereal grain it is naturally gluten free and has higher levels of zinc, copper, and manganese than other cereal grains, and the bioavailability of zinc, copper, and potassium from buckwheat is also high.

Buckwheat is also very high in protein although there is some evidence that protein digestibility in humans can be somewhat low. It is high in soluble fiber which helps slow the rate of glucose absorption and is a better option than wheat if you are diabetic or trying to maintain balanced blood sugar.

Buck Wheat Recipes

What Is Buckwheat?

Often referred to as a grain, ancient grain or Psuedo Grain/Cereal, Buckwheat is actually a seed from a broad leaf plant, unlike true cereal grains such as wheat or barley which are the fruit from grasses. Despite the name, Buckwheat is unrelated to wheat and is actually related to rhubarb and sorrel. The triangular seed is called a groat and can be can be milled into flour or used whole.

Buckwheat was first cultivated in inland southeast Asia, possibly around 6000 BC and then spread to Tibet and then to the Middle East and Europe.

It had special use in mountainous areas such as Tibet and Northern China as it can grow at a high elevation unlike wheat and can be made into noodles such as the Japanese soba noodles.[/vc_column_text][/vc_column][/vc_row]