Buckwheat is a powerhouse of nutrients. Being gluten free, it can be an excellent substitute for wheat, rye, barley and oats. It is thus considered suitable for those who are allergic to wheat and celiac patients. It has a high content of fiber and protein, and significant amounts of iron and magnesium.
While most folks think of buckwheat as a grain, it’s actually a plant similar to rhubarb. Because it’s gluten-free, buckwheat flour is tough to use all on its own when baking, but when combined with other whole-grain flours and ingredients, chefs and bakers are finding true magic in the kitchen.