Despite the word wheat in its name, buckwheat is a naturally gluten-free food that’s related to the rhubarb plant. It’s a versatile grain that can be steamed and eaten in place of rice, OR the whole seeds can be ground into a fine flour. Buckwheat has high levels of fiber and is a great source of protein. While most baking recipes will suggest using buckwheat as part of a flour blend with other ingredients like rice flour or almond flour, there are lots of recipes for pancakes that use 100% buckwheat. Or try roasting the whole buckwheat groats and using them as an add-in for whole-grain granola. Check out our Celiac Program Video to learn more about this great gluten-free food.
