Buckwheat is a pseudograin, and not from the same family as wheat so is therefore suitable for coeliacs. It’s nutritional value is extensive as any search on google will tell you, but here are just a few

  • Rich in magnesium, zinc, copper and manganese. These minerals help reduce cholesterol and protect our immune system
  • A great source of protein and lysine, an amino acid that helps digestion and is important in plant-based diets
  • Because it’s a seed, it contains flavenoids, plant pigments with phytonutrients that boost vitamin C and act as antioxidants
  • It can help control blood sugar levels because it is high in soluble fibre

Recipes always recommend rinsing the grain thoroughly before cooking, if you are using the groats (‘grains’). This month I have used the buckwheat groats in place of rice, both in a hot savoury dish and in a salad. I also use buckwheat flour often in place of plain wheat flour for baked items such as muffins and banana bread. Buckwheat is the main ingredient of French pancakes (crepes) and I have used it successfully in pancakes myself.

I have also read that it makes good porridge but I have yet to test it! Soba noodles are also made from buckwheat.