Buckwheat is not a grass but a plant crop. The seed has a rich, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. Buckwheat is high in fiber, amino acids, protein, niacin, rutin and vitamin B. It helps protect against radiation and helps in bone marrow production. It also has antioxidant properties.
Buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative.
Researchers are paying more attention to buckwheat, because it appears that buckwheat has an ability to reduce cholesterol and body fat.
Because it contains no gluten, buckwheat on its own does not have the same adhesive quality as other flours I have found it necessary to create the flour substitute in my recipes with a mix of ingredients.
This ingredient is normally used as an ingredient in the following Healthelicious products:
choc chip slice
fruit cake slice