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Buckwheat is a gluten-free pseudo-cereal with a nutty, earthy flavor. Despite its name, it's not related to wheat. Popular as kasha in Eastern Europe and as soba noodles in Japan, it's rich in rutin (a flavonoid).
No, despite the name, buckwheat is not related to wheat and is completely gluten-free. It's a pseudo-cereal related to rhubarb and sorrel. The name comes from its triangular seeds resembling beechnuts.
Buckwheat groats are raw, while kasha is toasted buckwheat with a nuttier, more intense flavor. Kasha is traditional in Eastern European cooking. Both are gluten-free and nutritionally similar.
Store raw buckwheat groats in an airtight container in a cool, dry place for up to 2 months, or refrigerate for up to 4 months. Cooked buckwheat keeps 3-5 days refrigerated.
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