The Spruce Eats: What Is Buckwheat? Buckwheat is a gluten-free grain buckwheat bread recipe for bread machine a toasty, nutty flavor. It is used whole in salads and side dishes or as a hearty flour in baked goods.

Former head chef at a Kauai restaurant and co-author of three cookbooks dedicated to vegan or raw food diets. Buckwheat has been cultivated for more than 8,000 years and is sometimes called an ancient grain. It was a common crop worldwide until nitrogen fertilizer was introduced in the 20th century, which increased the production of corn and wheat. Although it does cost more, buckwheat is still a comparatively inexpensive source of high-quality protein. Because it has no relation to wheat, buckwheat is gluten-free.

Gluten is a protein found in wheat and some other cereals, but it is not found in seeds of flowering plants. While buckwheat lacks gluten, there can be cross-contamination if it’s processed and packaged in a facility that also processes wheat. Rinse buckwheat, then cook it in a 1:2 ratio of water. Bring the water to a boil, add the buckwheat groats and some salt, let it come to a boil again and then cover the pot, reduce the heat to a simmer, and cook it for about 15 minutes or until it becomes tender. With a stronger flavor than common grains such as wheat, oats, and rice, buckwheat may seem a little bitter in comparison. The naturally toasty, nutty flavor becomes more intense with roasting.