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Buckwheat is botanically classified as a fruit ( not a cereal grain ) of
the dicotyledonous plants, a member of the Polygonaceae family, which is
closely related to rhubarb. It is triangular in shape and has a black
shell. The kernel inside the shell is known as a groat. Groats (dehulled
buckwheat kernels) are sold in several forms. Roasted groats are called
kasha. Unroasted groats are sold whole, ground into flour or ground into
grits as a hot cereal. All of these are gluten free. However, it is
important to purchase pure buckwheat flour as some health food stores
sell buckwheat flour mixed with wheat flour. Also some buckwheat pancake
mixes are made with buckwheat flour and wheat flour. Japanese "soba"
noodles can be pure buckwheat or some brands are buckwheat and wheat
flours.

Buckwheat provides a very good source of high quality protein in the
plant kingdom. It is high in magnesium, phosphorus, potassium, B6 and is
also a source of dietary fiber, iron, niacin, thiamin and zinc.

Shelley Case, B. Sc. RD
Consulting Dietitian
Case Nutrition Consulting
Author: Gluten Free Diet: A Comprehensive Resource Guide
www.glutenfreediet.ca
<http://www.glutenfreediet.ca> EMail: [log in to unmask]