Buckwheat is a pseudo-cereal and is used as a wheat free grain alternative. On its own it can be eaten like rice or added to stews and salads to pad them out. Buckwheat can be toasted to make kasha for a more nutty flavour and crunchy texture. Buckwheat is also ground down and used as a wheat free flour.
>A great alternative to rice or cous-cous. Guaranteed gluten-free.
Despite its name, buckwheat is not related to wheat and is therefore used frequently in wheat free cooking.
To prepare buckwheat, do the following:
Use one cupful of buckwheat per person.
Place in a saucepan and cover with plenty of boiling water.
Boil for 15-20 minutes.
Drain and serve.
Use buckwheat as an alternative to rice or pasta, or in soups or salads.
Buckwheat is not a form of wheat, and does not contain wheat! Buckwheat does not naturally contain gluten. Caution: may contain the occasional stone fragment.