Despite it’s name, buckwheat is unrelated to wheat and, in fact, is not a grain at all! Buckwheat is related to sorrel, knotweed and rhubarb and is a perfect alternative to grains for those allergic to gluten.
The plant is widely popular in Russia and Ukraine, where it’s a household staple. Roasted buckwheat groats are traditionally eaten boiled, and sometimes used in soups and for stuffing.
Buckwheat has a myriad of benefits, so you should seriously consider adding it to your diet, either in the form of porridge or as flour in your daily baking.