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Many people are opting for a gluten-free diet, either because of medical issues or simply because they feel better when they don’t consume wheat. No matter your reason for turning to a gluten-free lifestyle, the transition can be tough, and it’s important to know your cooking alternatives.
Buckwheat is a potentially confusing ingredient. After all, it has ‘wheat’ in its name! But buckwheat is not a wheat product at all. It’s actually a seed. So you’re free to eat buckwheat if you are following a gluten-free diet.
To reiterate, buckwheat and wheat are not the same thing. In fact, they’re not even in the same botanical family. You may be surprised to learn that buckwheat’s closest relative is actually rhubarb. However, unlike rhubarb, buckwheat is harvested for its seed. This process is what makes buckwheat a little misunderstood, because it must be dehulled — a process that many wheat products must undergo. However, you can rest easy knowing that buckwheat does not itself contain gluten.
While buckwheat itself is gluten-free, it may be dehulled in a facility that also processes wheat products. This means it’s at risk of cross-contamination. It’s important to take some extra steps to ensure that the buckwheat you purchase is actually gluten-free. Those products that specifically state ‘gluten-free’ on their label are guaranteed not to have been exposed to wheat products during dehulling.
While you can use buckwheat in recipes, you can also rely on it as a breakfast cereal cooked by itself. It’s a versatile ingredient that can be used in a variety of different ways and can help to curb your appetite and keep you gluten-free.
Buckwheat is not just a useful ingredient, it also has a variety of health benefits. An excellent source of protein and fiber, buckwheat is also packed full of vitamin B, potassium, iron, and much more. One of the biggest struggles of a gluten-free diet is ensuring that you get enough fiber, but buckwheat can solve this problem for you.
