Buckwheat is a pseudo-cereal—neither grass nor grain—and has nothing to do with wheat. We get ours from Australia.
Gluten-free, buckwheat groats have more protein, dietary fiber and B vitamins than an equal weight of oat or whole wheat flour. It is also an excellent source of potassium and essential amino acids.
When it comes to cooking with buckwheat groats, you can either cook the grain like you would oats, with a 2:1 liquid to grain ratio, or you can use these roasted buckwheat groats as crunchy toppings. You can sprinkle these on top of salads, soups, hot cereals, and pasta for a nutty, seedy burst of flavor and an added crunch. You can even toss them (uncooked) into ground meat or black beans next time you’re making homemade burgers or meatloaf to add an unexpected burst of wholesome fiber.