Buckwheat is another of the Pseudo-cereal super-seeds that are often confused with being a grain because of the grain-like way they are cooked and used.
Of course, the word “wheat” in “buckwheat” also often makes people think that it is a type of wheat.
Buckwheat is in fact a seed.
The World’s Healthiest Foods website has a great run-down on buckwheat, including its excellent nutritional profile. Buckwheat is actually a fruit seed that is related to rhubarb and sorrel. It is gluten-free and is excellent as a flour in baking, as a seed cooked as a porridge or as a rice substitute, and in pasta. I love it!!
My buckwheat banana bread is definately a great way to try this amazing non-grain.
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