Buckwheat, which is not part of the wheat family, is a suitable & nutritious grain for people who are sensitive to wheat or other gluten grains. It can be ground into flour or cooked whole.  The buckwheat plant produces a seed that is 3-D triangular in shape and has a black hull. Hulled buckwheat has had the outer black layer removed, the resulting grain being yellowish in colour.

It has a distinctive nutty flavour and can be cooked and served in a similar way to rice. It can also be a great addition to soups, used to make tabouli or even a gluten-free porridge.

To cook...after rinsing, add one part buckwheat to two parts boiling water or broth. Bring to the boil then turn down the heat, cover and simmer for about 30 minutes.

All grains should be rinsed thoroughly under running water before cooking, and any dirt or debris should be removed.