Buckwheat is gluten-free. Buckwheat dishes are dietary and healthy. Buckwheat flour has historically been used as a substitute for wheat. Buckwheat does not contain gluten.
Buckwheat is a flowering plant of the rhubarb and sorrel type. For centuries, buckwheat has been an important crop in places where the growing season was too short to grow wheat, such as Tibet, northern China, Korea, Japan and Eastern Europe. Buckwheat is also often used in France to make spicy crepes, known as ''galettes''. Buckwheat can also be used to make tea, beer and whiskey. It is quite a universal ingredient!
Buckwheat is a rich source of protein, dietary fiber, B vitamins and several dietary minerals, including niacin, magnesium, manganese and phosphorus.
Because buckwheat does not contain gluten, it is suitable for gluten-free recipes.
It can be an important part of the diet for anyone with a gluten-related disorder, celiac disease, non-celiac gluten sensitivity, wheat allergies and herpetiform dermatitis.
