Gluten free stuff has been popping up all over the place. With so many people starting to blog about it Big companies are now getting involved like, Betty Crocker, Progresso Soups and many others. Whole Foods posted this link for Buckwheat. http://blog.wholefoodsmarket.com/2011/01/break-boredom-with-buckwheat/ Here is a clip of what it says.
“It’s not wheat; it’s buckwheat!” I can’t tell you how many times I have said that to nervous people who have just learned that they can’t eat wheat. In fact, not only is buckwheat not wheat, it’s not even a distant relative. It’s a seed from the rhubarb family. But, like wheat, it can be used in all kinds of recipes, and it has plenty of good taste and good benefits. In my youth, buckwheat was something that came on occasion in pancakes on a restaurant menu. Now-a-days, it is far more readily available in its many diverse forms:
- Groats – the hulled whole, raw kernels
- Kasha – toasted buckwheat groats – a popular, tasty way to eat buckwheat! (Toasting adds flavor and aroma to naturally bitter, unprocessed groats.)
- Flour – great in many favorite recipes
- Noodles – called Soba in Japan
- Breakfast cereals – hot and cold
