Buckwheat is not a wheat, but a seed from a rhubarb relative. Buckwheat is a gluten free grain. Buckwheat is high in all 8 essential amino acids, and high in calcium, vitamin E, and B vitamins. Unroasted buckwheat has a more mild flavor pairing well with delicately flavored foods.
Dry roasted in butter or oil before boiling will give buckwheat groats a nutty flavor. Combine with quinoa for a lighter dish (same time and water). Great mixed into cold pasta salads or served with cooked winter squash. Pre-Roasted buckwheat is also called kasha.
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For unroasted buckwheat: Add 1 cup of buckwheat to 3 cups of boiling water for 15 - 20 minutes. Drain (optional).
For roasted buckwheat: Add 1 cup of buckwheat to two cups of boiling water or stock simmer for 20-30 minutes. Cooking buckwheat too long will make it mushy, so check it throughout the cooking time. Drain (optional).