Buckwheat is often misunderstood because it’s actually noot a wheat, but a seed! It is a highly nutritious and gluten-free grain alternative that has been consumed for centuries.
Typically buckwheat is eaten as either groats, the hulled seeds of the buckwheat plant which have a triangular shape and a slightly nutty flavor, buckwheat flour, commonly used in gluten-free baking, or to make ssoba noodles, a traditional Japanese dish.
A staple in Russian, Ukrainian, and Japanese cuisines, buckwheat has increased in popularity as it’s gluten-free, making it a great wheat alternative.
