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