Don’t let the name fool you. Buckwheat is anything but wheat. It is much more nutritious than wheat and, in spite of the name, is completely gluten-free.
Buckwheat has been grown in America since colonial days. Buckwheat was once very common on farms in the northeastern and northcentral United States. Production of buckwheat reached a peak in 1860s at which time the grain was a common livestock-feed and was in demand for making flour. Buckwheat enjoyed a resurgence of popularity in the mid 1970′s that was brought on by the demand for commercially prepared breakfast cereal and by exports to Japan for making buckwheat noodles. This boom was due to the nutritional excellence of buckwheat.(1)
Buckwheat Dietary Uses
Buckwheat flour has a strong, distinctive flavor and is often mixed with other flours to lend its distinctive taste to many baked goods. Buckwheat comes in a few different forms for dietary consumption: