<<Disclaimer: Verify this information before applying it to your situation.>>

There was a post this morning questioning whether or not buckwheat contains
gluten/gliadin.  This subject has been reviewed a number of times and must
be included in the archives, but for the record...

The Birkett Mills Company in Penn Yan, NY, 14527, is one of the foremost
packagers and processors of buckwheat in the USA.  They put out a little
booklet about buckwheat which says:

"Buckwheat is a fruit, not a grain.  As such, it's wheat-free and
gluten-free.  This is healthful news for those with celiac disease and
other less severe wheat allergies."

It further says that "buckwheat may postpone your hunger pangs.  According
to a USDA study and other research, buckwheat will keep glucose levels in
check better than other carbohydrates."     "Buckwheat gives you over 20%
more fiber than oatmeal.  The total dietary fiber content of buckwheat is
largely soluble fiber.  This is the type of fibe that many nutritionists
and medical experts believe to be significant in helping to lower
cholesterol levels when combined with a low fat diet. Buckwheat is one of
the best plant sources of protein.  If you are eating less meat, this can
be expecially important.  Eggs are the standard used to size up protein
quality.  Buckwheat has over 80% of the protein quality of eggs - with none
of the cholesterol or fat.  Plus, buckwheat is rich in lysine, one of the
amino acids that is in short supply in most grains."

When buckwheat is in it's natural form it has a hard brown hull that is
usually removed.  The buckwheat seeds are like tiny tetrapacks - little
pyramids. It CAN be cooked in this hard, raw form.  It can also be sprouted

- and is delicious.  Usually the hulls are  removed  and the seeds are
roasted to "bring out the distinctive, nutlike flavor." It is then called
kasha. That whole groat kasha can be ground into coarse, medium, or fine
kasha.  It can further be ground to make cream of buckwheat for cereal, or
whole buckwheat flour (dark color) or light buckwheat flour.  That should
tell you anything you might want to know.  Birkett Mills has a fine little
recipe booklet with nice colored pictures that is free if you contact them.

Gayle Kennedy