Whole Buckwheat

Buckwheat is not wheat at all -it's not even a grass! Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Whole buckwheat is buckwheat that still has the hull attached. Buckwheat is typically hulled prior to consuming. Buckwheat Basics: Not Wheat at All Common buckwheat (Fagopyrum esculentum) is a seed and not a relative of wheat. The fact that its seeds closely resemble beech tree seeds earned it the nickname beech wheat, or buckwheat. Buckwheat's use as food dates back approximately 8000 years. It boasts an impressive 4.5 grams of fiber and nearly 6 grams of protein per cup of cooked whole buckwheat. A naturally gluten-free food, buckwheat is rich in manganese, magnesium, copper, zinc and dietary fiber, as well as flavonoids rutin and quercitin that reduce inflammation. Buckwheat's protein is also a "complete" protein with all essential amino acids, including lysine. Tasty Tips and Storage Enjoy buckwheat as a delicious breakfast porridge with added fruit, nuts and sweetener. Finally-ground hulled buckwheat can be used as a thickener for soups or sauces, or try adding whole hulled buckwheat groats to soups, or grind them into homemade flour. Because buckwheat flour is gluten-free, it's recommended to use it in combination with other flours for bread. Use buckwheat to make delicious crepes, waffles and pancakes. Store in our resealable bags or an airtight container in a cool, dry, dark place for three months, or in the refrigerator or freezer for up to six months.