Buckwheat is one of those grains that is totally gluten free, and recently grabbing attention for it's number of health benefits. Buckwheat is not exactly a grain in the usual sense, as it's not a grass, and is actually related to Rhubarb. It's a food common in Asia, especially in Japan, where buckwheat has been used for centuries to make all kinds of breads, noodles and in some desserts too. Buckwheat is a fantastic source of protein (11%!), as well as calcium, iron and other minerals. Cooking wise, buckwheat can be used the same way as oats, by soaking and turning into a porridge. Raw buckwheat can also be popped like popcorn, and milled into flour for baking. The grain is slightly bitter, but also so versatile that it can match with nearly any flavour: sweet, savoury, spicy.
